Perfect Pizza Crusts

These pizza crusts are awesome and can be made ahead and frozen!  My husband likes them better than non-gluten-free crusts!

Enjoy!
Kirsten

PS:  This recipe comes from Cooking for Isaiah, Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, by Silvana Nardone.

PERFECT PIZZA CRUSTS

2 cups Slivana's All-Purpose Flour, plus more for dusting (see post labeled the same for recipe)
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 large egg whites, at room temperature, lightly beaten
2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 cup warm water

1)  In a large bowl, whisk together the flour, yeast, sugar and salt.  Add the egg whites, olive oil and water.  Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.

2)  Divide the dough into two equal pieces; place each on a lightly floured 12-inch long piece of parchment paper.  Lightly flour the top and, using your fingertips or a rolling pin, press the dough out to make a round about 1/4 inch thick.  Cover loosely with plastic wrap and let rest at room temperature for about 30 minutes.

3)  Position a rack in the bottom of the oven with a baking stone on the rack and preheat to 450F.  Working with one piece of dough at a time, slide the dough with parchment paper onto the preheated baking stone and bake unti puffy and crisp on the bottom, about 8 minutes.  Let cool on a wire rack.  Repeat with the remaining dough.

Variation:

Cornmeal Pizza Crusts

Replace the water with 3/4 cup rice milk, at room temperature, mixed with 1 teaspoon apple cider vinegar.  Use 1 3/4 cups plus 2 tablespoons Silvana's All-Purpose Flour mixed with 1/2 cup cornmeal (preferably medium grind) instead of the 2 cups flour above; mix and proceed as above.

NOTES:

~You can freeze the baked pizza crusts for up to 1 month.  Just bring them to room temperature before using.
~For the crispiest crust, use a baking stone.

Makes:  Two 8 1/2 inch pizza crusts