Gluten-Free Thick Pizza Crust

1 cup brown rice flour
1 cup amaranth flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 tsp.xanthan gum
1 tsp. salt
2 T. active dry yeast
1 T. sugar
1 1/2 cups water at 105-115 degrees F
3 T olive oil
4 egg whites at room temp.
olive oil for spreading dough

Grease two 13-inch pizza pans, or put pastry paper over baking stones.  In the bowl of a stand mixer, combine flours, milk powder, xanthan gum, salt, yeast and sugar.  In a measuring cup, combine the water and olive oil.  Add half of the water/olive oil mixture to dry ingredients, then add egg whites, mixing well after each addition.  Add remaining water/oil mixture and beat on high for 4 minutes.  Divide dough into two equal portions.  Place each portion on a prepared pizza pan.  Cover your hand with a clean plastic bag.  Drizzle about a tablespoon of olive oil over your hand and  one portion of dough.  Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.  Repeat process for second portion of dough.  Let dough rise for about 20 minutes.  Preheat oven to 400 degrees.  Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven.  At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

A yummy variation on the above is to make and bake the crusts and then spoon on pesto and sprinkle fresh grated Parmesan cheese.  Then you can broil quickly or, even better, grill in your  BBQ  until your cheese melts.  Top with sliced Roma tomatoes.  Yum!

Dinner, Gluten Free, Misc