13" gluten free dairy free pizza crusts or make one using the ingredients below:
3/4cupbrown rice flour
1/4cupamaranth flour
1cupTapioca Flour
1 1/2teaspoonsxanthan gum or guar gum
1/2teaspoonsalt
1tablespoonbaking yeast
1/2tablespoonsugarcane juice crystals, agave, honey, maple syrup or sweetener of choice
3/4cupwarm water
1 1/2tablespoonolive oil
2egg whitesor flax seed replacement of 1 T ground golden flax mixed with 3 T of hot water mixed together
Topping:
3/4cupblack beanscooked or canned, rinsed
1/2cuproasted red pepperschopped
1clovegarlic
1/4teaspoonchili powdergluten free
1/4teaspoonsalt
3/4cupcheese substitutegluten and dairy free of choice, optional
1medium plum tomatoseeds removed and diced
1/4cupfresh spinachchopped
3medium scallionsgreen onions, thinly sliced
1/4cupsliced black olives
1/4cuproasted red pepperschopped
1 1/2tablespoonschopped pickled hot peppersoptional
Instructions
Oil a 13-inch pizza pan (one per batch) or baking sheet(s), using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 3 minutes.
Drizzle about a tablespoon of olive oil over your hand and the dough. I usually pat the dough back and forth in oiled hands until rounded first.
Pat the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.
Topping: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
Spread the bean mixture on the crust, leaving a border around the edge. Top with tomato, scallions, red peppers, olives, pickled hot peppers and gluten and dairy free cheese substitute.
Let dough rise for about 15 minutes. Bake pizza in a preheated 400 degrees F oven until crusts are golden and cooked through.