This version of Gluten Free Pizza Crust is light and crispy thanks to the addition of red lentil flour. If you can’t find red lentil flour you can make your own by simply processing red lentils in a food processor or spice grinder until fine.
Crispy Gluten Free Pizza Crust
1/2 cup warm water
1 teaspoon quick yeast
1 teaspoon honey
1/4 cup red lentil flour
2 tablespoons potato starch
1/4 cup buckwheat flour
1/2 cup brown rice flour
1/2 teaspoon xanthan gum
1 teaspoon salt
Place warm water (not too hot to touch, it will kill the yeast), yeast and honey in a small bowl. Cover with a towel or plastic wrap and let sit for 20 minutes.
If the yeast bubbles, it’s alive and you are good to go. If it isn’t bubbly start over.
Whisk together all of the flours, the potato starch, xanthan gum, salt and nutmeg. Add to the yeast mixture, then add one large egg. Stir together, vigorously, until well combined. Cover and let rest for 40 minutes. It will rise in the bowl to double it’s size.
Preheat oven to 425 degrees Fahrenheit. Lightly oil a 12 inch square of parchment. With a spatula, force dough out onto the oiled parchment without deflating it. Now spread it out gently into an 8 to 10 inch circle with your spatula.
Bake for 6-8 minutes, until dough is set and just beginning to brown on bottom. Remove from oven and let cool.
When ready to bake your pizza add your sauce and toppings and bake in a 425 degree Fahrenheit oven for 7 to 10 minutes.