Gluten-free pizza

Makes: 1 (12-to-14-inch) crust

Dry ingredients:

11/2 cups pizza flour mix (see recipe)

3 tablespoons dry milk powder

3/4 teaspoon Italian seasoning

1/2 teaspoon salt

2 1/2 teaspoons dry yeast

Wet ingredients:

2 egg whites

1 1/2 tablespoons olive oil

1/2 teaspoon apple cider vinegar

3/4 cup warm water (110 degrees)

Toppings:

Pizza or tomato sauce

Mozzarella cheese

Vegetables, optional

Preheat oven to 400 degrees. Grease bottom of cookie sheet or solid bottom pizza pan. Blend dry ingredients in bowl and set aside.

Place wet ingredients in the bowl of a heavy duty mixer and blend on low. Add dry ingredients slowly. Once blended, mix on high for 31/2 minutes. Spoon dough onto pan and make sure the edges are raised to hold sauce.  This works well with a thin spatula dipped in warm water to help keep the dough from sticking.

Let the crust rise for 10 minutes and then bake at 400 for 10 minutes before adding sauce, cheese and toppings. Bake again for additional 20 to 30 minutes or until crust is desired crispiness. (If you used lots of veggies, you may need to soak up their extra liquid with a paper towel to get crust brown and crispy.)

Note  This will make one 12- to 14-inch crust. To make two crusts or one large one, double all ingredients except yeast.

Source: “The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes,” by Bette Hagman