Although Scott and I are not on gluten-free diets, in ordering out pizza with friends who are, I’ve noticed that there is a real difference between good and not-so-good crusts.  So I started experimenting, believing, maybe wrongly, that the flour in the gluten-free crust is better than white flour.  Anyway, right or wrong, nowadays when we eat a homemade thin crust pizza, we usually eat the result of this successful experiment.  Here it is….If you’re wondering what the green is, that’s avocado.  I had one that needed to be used and decided to give it a try.  It was pretty good!

 

Dairy free, gluten free, vegan, vegetarian

Recipe

Preheat oven to 450 degrees Fahrenheit

1/2 cup water

2 tbsp oil

1 egg (beaten)

3/4 cup tapioca flour

3/4 cup chickpea flour

3/4 cup rice flour

1/2 cup parmesan

1 tsp garlic powder

1 tsp oregano

1 tsp xylitol

1 tsp pink Himalayan salt

 

Whisk wet ingredients in a small bowl and set aside.

Mix all dry ingredients together, make a well then add the wet ingredients, and mix well.

Grease the pan and spread out the dough with oiled hands.  I spread out mine to about an 11 x 12 inch rectangle.

Place in oven for about 6 minutes.

Remove and add toppings.  Place back in oven for another 10 -11 minutes