Makesone 11- to 12-inch pizza
- Active time:20 min
- Start to finish:1 1/2 hr
January 2007
This crispy crust won’t flop over on you, so it’s wonderful for cocktail parties. It’s delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
-
1
teaspoon
olive oil plus additional for brushing
-
1
tablespoon
cornmeal
-
1
cup
brown-rice flour mix
-
1/2
cup
millet flour
-
1
teaspoon
xanthan gum
-
1/2
teaspoon
salt
-
2
teaspoons
sugar
-
1 package
fast-acting yeast
-
3/4 cup plus 1
tablespoon
warm water (105-115°F)
-
Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.
-
Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.
-
Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
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Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.
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Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.
