Gluten Free Pizza Crust

 You had to know this one was coming. On the list of things I would eat in a heartbeat if my health was of no concern, near the very top would be pizza. Meat lovers to be exact. This recipe helps you get more love in your tummy, and is borrowed from Sonja Stewart at Wise Bread.
 While a meat lovers pizza may be in the works one day, taco pizza is on the menu today. Good thing I gave you that taco seasoning recipe ;)
 This crust is spot on, if you have a pizza stone or metal pizza pan with holes in it I'm sure it would be EXACTLY like you've dreamed of. I don't have either of those things, but still adore this crust. It's taken me some time to get used to it's little nuances, so if at first you don't succeed, try again. You'll live. I promise.
 The first thing you want to do is proof the yeast. I preheat the oven and gather all my ingredients while the yeast puffs up.

oooo bubbly

 After your yeast is puffy, add vinegar and oil. Next get all your dry ingredients and mix well. Let the mixer go an extra minute to make sure the xantham gum gets evenly distributed.

 Then you'll want to add your liquid ingredients to your dry ingredients.

This is how your dough should look

 You'll want to roll out your dough between layers of flour dusted parchment paper or plastic wrap. I can't seem to roll out this dough for some reason, so I partially roll out the dough and press it the rest of the way into my pan.

I do love me some square pizza

 After you get your dough in your pan, bake your crust until golden brown around the edges. It doesn't get super crispy, but it's tasty.

the crust shrank a bit :(

 Add your favorite sauce, cheese, and toppings and bake again to melt the cheese. Let cool slightly before slicing, if you can restrain yourself.

so flippin good

 I decided to make mine into a taco pizza, with seasoned ground beef, lettuce, and taco sauce.

yummmmmy

Gluten Free Pizza Crust

• 1 Tbsp yeast
• 1 1/3 cup milk
• 1 tsp. sugar
• 2 1/3 cup gluten-free all purpose flour mix
• 2 tsp xanthan gum
• 1 tsp salt
• 2 tsp. olive oil
• 2 tsp. cider vinegar
• 1/3 cup (more or less) gluten free corn meal.

Preheat your oven to 400 degrees.
Heat the milk using your microwave or a small saucepan, to just above room temperature, or 105 degrees with your thermometer. Remember you want it hot, but you should be able to touch it slightly with your finger. Mix in the yeast, sugar and milk in a medium bowl and set it aside.
In your mixing bowl, mix the flour, salt and xanthan gum well. Your yeast mixture should be foaming by now. Add the apple cider vinegar and olive oil to the yeast mixture and then throw it into the flour blend. Mix it well.
I like to use parchment paper because it's easy to roll out and transfer onto the baking sheet. However, it isn't needed. Drop your dough out onto a well floured surface (like parchment paper) and add corn meal. Sprinkle the corn meal liberally as you roll out. Sprinkle it out on the top as well. Roll out the dough to about 1/8 inch thickness. Transfer the dough onto your baking sheet and cook it until the dough has a slight touch of golden brown. Throw the sauce on the crust, add cheese and toppings, then throw it back in the oven until the cheese is melted.