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
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