Although the first baking needs to be done in the oven, you can finish these pizzas off on the grill once the toppings are on rather than doing a second oven baking. Grilling works particularly well for individual size pizzas
This recipe makes about a dozen 5″ diameter individual pizzas or two 14” round pizza crusts.
Ingredients:
- ½ C milk
- 3 t yeast (an individual packet will work fine)
- 1 t sugar
- 1 ½ C warm water
- 1 egg, beaten
- 1/4 C oil
- 1 ½ C white rice flour
- 1 C potato starch
- ½ C tapioca flour
- 1 t xanthan gum
- 1 t salt
- Enough sauce, toppings, and cheese for two 14 inch diameter pizzas
- Optional – cornmeal to sprinkle on pans
In a small bowl, warm milk in the microwave or on your stovetop until bubbles form on edges and steam rises. Typically, this takes 30 – 40 seconds in the microwave. Set aside and allow to cool.
In a separate small bowl, proof yeast by putting it and the 1 t sugar in warm water (about 110 degrees) for 5 – 7 minutes. Yeast will dissolve and foam up.
In large mixing bowl, combine egg, oil, milk, and proofed yeast mixture.
Add dry ingredients all at once and then mix on medium speed until well combined.
Put foil on two baking sheets and spray with oil of your choice. Sprinkle with cornmeal if desired. If making two pizzas, spoon half the dough onto one pan and half the dough onto the other. Using a spatula, spread dough into 14” rounds that are about ¼“ thick. (Or make individual pizzas.)
Let the dough rise for about 30 minutes in a warm, draft free place.
Preheat oven to 400.
Cook plain pizza crusts for about 13 min, more or less depending on how crispy or soft you like them. Remove from oven.
Add sauce, toppings and cheese. Bake an additional 10 min at 400. Remove from oven. Let sit for a few minutes before cutting and serving. Enjoy!
p.s. These pizza crusts can be made ahead of time and can even be frozen. Just put parchment paper between the pizza crusts and store them in a freezer bag.