Gluten Free & Dairy Free Pizza Stone Italian Style Pizza Crust

If you caught my post last week I posted a fantastic freezable gluten free and dairy free pizza crust. It makes an excellent basic pizza crust that holds together well and tastes really close to a real gluten-infested crust! 

But then I started thinking, "Man, wouldn't it be nice to have a gluten free crust you could cook on a pizza stone? Now that would be awesome." I had a gluten-infested recipe that I was trying to copy but the trouble with gluten free dough is that it's SO STICKY and doesn't work like a regular dough. After a bright idea I finally did it! You are going to be amazed at this crust! It raises well before cooking and develops a excellent crunch on the edges while cooking. This seriously might be your new favorite crust.  

I think it's actually easier than the freezable version because you can simply roll it out. (I took a lot of pictures so you could see just how easy it is.) IF YOU DON'T HAVE A PIZZA STONE, don't fret it. Just use a pizza pan that can withstand cooking at 500 degrees F. 
 
(P.S. I LOVE this pizza sauce on it. Give it a try!)

Pizza Stone Italian-Style Pizza Crust 

(Gluten Free, Dairy Free) 

Created by jalene but inspired from a recipe by the baking beauties

Yields two 14-inch pizza crusts
Ingredients:

• 1/4 cup non-GMO cornstarch
• 3/4 cup potato starch (not potato flour)
• 1 & 1/2 cup brown rice flour
• 2 & 1/2 tsp xanthan gum
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 Tbsp instant yeast
• 1 & 1/2 tsp salt 
• 1 & 1/2 tsp organic cane sugar
• 2 & 1/2 Tbsp oil (not olive oil, see note)
• 1 egg
• 1 egg white
• 1 cup warm milk or rice milk (about 110 degrees F)
• 1 tsp apple cider vinegar

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Directions: 

1. In a large bowl whisk together the warm milk, sugar, and yeast. Cover with a towel and set aside until the yeast has doubled in size. (So 1 cup should bubble up to 2 cups.)
2. Mix together dry ingredients: cornstarch, potato starch, brown rice flour, xanthan gum, Italian seasoning, garlic powder, and salt in a mixer or food processor. 
3. In a small bowl mix together the wet ingredients: oil, egg, egg white, and apple cider vinegar. 
4. After the yeast mixture has doubled in size, add it and the wet ingredients into the dry ingredients while mixing on low. After combined, turn mixer up to medium speed and mix for 3 minutes, scraping down the bowl if necessary. 
5. Cut two 18-inch pieces of parchment paper. (You can also use foil but I like parchment paper because you can partially see through it.) Place one piece of parchment on your working space and cover with oil. Plop half of the pizza dough onto the oiled parchment and grease one side of the remaining parchment paper. Place the oiled-side down on the dough.

5.   With a rolling pin, roll out the crust to your desired thickness. It will raise almost 1/3 of the amount. (I rolled mine to about 1/3 of an inch thick.) 

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6.   Remove the top layer of parchment paper and save (for prep of the 2nd crust). 

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7.   Place your pizza stone in the oven and preheat to 500 degrees F.  Let dough rise for at least 35 minutes. 

Does't that crust look amazing for being gluten free?! 

While the first crust is rising start on your 2nd crust following the same method as above. 

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At this point I place my crust onto my pizza slider thingy (not sure what the technical name is for it...) but you don't have to have one of these. Just improvise. 

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8.    Top with your favorite toppings and slide into the oven onto your pizza stone. Now I know what you're thinking...parchment paper can only go to 425 degrees... 
So this part is really important: After 4 minutes of cooking, pull out the parchment paper from under your cooking pizza. (If you are using foil, you DON'T have to remove it. It can simply bake the entire time on it.)


Bake for a total of 10-12 minutes or until cheese is melted and lightly browned.  Enjoy! 

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Audrey loving her gluten free, dairy free pizza! 
  

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Notes from jalene:

I DON'T recommend using olive oil for this recipe because the smoking point is 350 degrees. Smoking points are important to know because oils will break down and can become very harmful to your body. For the technical version read this quote: 

"decomposition results in the creation of hydroperoxids and then increasing levels of aldehydes. (Aldehydes are toxic compounds and recognized “markers of oxidative stress in cells” and are known contributors to “degenerative illnesses.” What does this mean for anyone who eats rancid oil? They just invited in a Trojan Horse of free radicals galore that are now beginning their violent pillaging of the person’s innards."

Read more: http://www.marksdailyapple.com/oil-fat-overheat-smoking-point/#ixzz21CIl6dZ6

Vegan mozzerella cheese works amazing on this crust/method too. Audrey's cheese only piece is pictured to the right.  I have also found the higher cooking temperature is BETTER for Vegan cheese because it was not melting like normal mozzarella does at a lower cooking temperature. 

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