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Pizza Crust (dairy-free, egg-free, gluten-free)

This recipe is adapted from one developed by a friend, who includes egg white in hers.

• 3 1/2 cups gluten-free flour (I use a blend that is equal parts sorghum flour, arrowroot starch, potato starch and white rice flour)
• 6 Tablespoons Vance’s dairy-free “milk” powder
• 3 teaspoons dried Italian herb seasoning
• 6 teaspoons xanthan gum
• 1 1/2 teaspoons sea salt
• 3 Tablespoons active dry yeast
• 1 1/2 teaspoons honey or agave nectar
• flaxseed meal substitute for 2 eggs (2 tablespoons flaxseed meal, plus 6 Tablespoons hot water; allow to sit and thicken for a few minutes)
• 2 1/2 cups warm water
• 3 teaspoons olive oil (plus more for coating parchment-paper lined baking pans or stones and spreading dough with fingertips or spatula)
• 3 teaspoons cider vinegar

Preheat oven to 425 degrees. Prepare baking pans or stones by covering them with parchment paper and coating the parchment paper with a thin layer of olive oil. In the bowl of a heavy duty stand mixer fitted with paddle attachment (not dough hook), combine flour, milk powder, Italian herb seasoning, xanthan gum and salt until thoroughly mixed. Add active dry yeast and mix well. Incorporate remaining ingredients (honey or agave nectar, water, flaxseed meal mixture, 3 teaspoons olive oil and cider vinegar). Stopping occasionally to scrape down the sides of the bowl, mix for three minutes on medium-high speed. You should end up with a soft and pliable dough.

Divide dough into three equal portions and place one portion on top of each baking pan or stone. Pour a little more olive oil onto the dough and use your fingers or a spatula to flatten and spread the dough into desired shape and thickness. (This dough can be spread fairly thin—about a half-inch thick or so is ideal; if you make it much thicker, you might end up with a gummy crust.)

Place the dough in the oven (without toppings) and bake for 12 minutes, or until dough has raised slightly and is starting to brown all over. Remove dough from the oven, spread with pizza sauce and top with desired toppings. Bake again for another 12 minutes, or until cheese is melted and bubbling.

Yield: 3 pizzas that can be cut into 18 medium-size or 24 small slices

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