Pizza Dough. Gluten-Free

Side note: Look out for Lecithin. Lecithin can be made from either soybean or egg and can contain protein residues, so be sure to look for it on labels and avoid it if you have a soy or egg allergy.

Yield: 1 pizza crust

• 1 tablespoon (12g) active yeast
• 2/3 cup (80g) white or brown rice flour
• 1/2 cup (60g) tapioca flour
• 2 tablespoons (16g) corn, tapioca, or arrowroot starch
• 1/2 teaspoon (3g) salt
• 1 tablespoon (7g) unflavored gelatin**
• 1 teaspoon (1.4g) dried basil
• 2/3 cup (160ml) warm water
• 1 tablespoon (13g) sugar
• 1 teaspoon (4.5ml) olive oil
• 1 teaspoon (5ml) cider vinegar

**For my vegetarian and vegan friends, you can get a VEGETABLE base gelatin to replace regular gelatin.

1. Preheat oven to 425F (220C, or gas mark 7).
2. In a mixer, blend all ingredients on low speed. Scrape sides down. Beat on high speed for 3 minutes. Liberally sprinkle rice flour on dough and then press dough into a lightly greased 12-inch (30-cm) pizza pan, continuing to sprinkle with flour to prevent sticking to hands.
3. Bake pizza crust for 20 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake with toppings for an additional 20 minutes or until top is evenly browned.

Allergy Proof Recipes for Kids p.131