This is my everything free pizza crust: gluten, dairy, egg, soy free, (and vegan if you do yeast), but has a yeast free option too!
3/4 c each of:
corn flour (or fine corn meal), potato starch, sorghum, and sweet rice flour (or white rice flour)
1 cup warm water
2 1/2 t or 1 packet of dry yeast*
1 T sugar (you can replace this with all natural sweeteners like honey, agave, maple syrup)
2 T olive oil
3/4 t salt
3 T. ground flax + 2 T. warm water AND 2 T. arrowroot + 1 T. warm water (or 2 whole eggs)
Set yeast, water, and sugar in a small container and cover with plastic wrap -- leave it to proof for 10 minutes.
Whisk flax and water until 'gooey'.
Whisk arrowroot and water until 'goopy' -- they should remind you of glue.
Sift flours and salt.
Once yeast has proofed add yeast to sifted flours then alternately add flax mixture, arrowroot mixture, and oil. (If using eggs just whisk and incorporate them.)
Cover mixture with plastic wrap and let rise for at least 10 minutes.
Scoop onto a well oiled cookie sheet with a lip (jelly roll pan) and bake at 350° F for 20 minutes.
At this point you can freeze the crust and save it for later use or top it.
After topping bake at 350° F for an additional 20 minutes or until the toppings are melted and lightly browned.
Do not use a pizza stone for the first baking, it can make it dry out, you can use it for the second baking.
You can store uncooked dough for a couple of days in the refrigerator.
replace sugar and yeast with 2 t of baking soda and 2 t of baking powder plus 1 T of buttermilk (non dairy with alternative milk and lemon juice or apple cider vinegar ok too -- or even sour cream)
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.