Pizza Crust

This crust is so easy to make, and in its normal form is gluten and dairy free. It comes from my favorite cookbook Cooking for Isaiah by Silvana Nardone. She calls this her “Perfect Pizza Crust” and, as far as GF goes, I would have to agree. One of the key tools that is needed for the success of achieving the crispiest of crusts is a baking stone. They can purchased online for around $30.00.

Ingredients
2 cups GF Flour1 (1/4 ounce) package active dry yeast
1 teaspoon salt
1 teaspoon sugar
2 egg whites, at room temperature and lightly beaten
3/4 cup warm water
2 tablespoons extra virgin olive oil

DirectionsIn a large bowl, whisk together the flour, yeast, salt and sugar. In a separate bowl mix the egg whites, oil and water together. Add to the dry ingredients and mix until the dough forms a ball and pulls away from the sides of the bowl.
Separate the dough into two pieces and place each onto a piece of lightly floured parchment paper.

Using your floured finger tips or rolling pin, roll the dough flat leaving it about 1/4 inch thick. (I have had the most luck using my finger tips in the beginning to start the flattening process. I then place a piece of waxed paper over the top of the dough and roll the dough flat and round from there.)


Remove the waxed paper, keeping the dough on the parchment , loosely cover with plastic wrap, and let rest for 30-40 minutes. Preheat the oven to 450 degrees. Bake one crust at a time, on the parchment paper and preferably on a baking stone. Bake for about 8 minutes until it is puffy and the bottom is golden brown and crispy. Repeat with the second crust.

You can freeze the baked crust for up to one month. Make sure you prepare your pizza on a thawed, room temperature crust.

Taking the room temperature crust, I loaded it up with my favorite toppings, and placed it in a 425 degree oven for 8-10 minutes.