My son Lennon is a pizza fanatic. He calls this crust “awesome!” High praise indeed for such an easy-peezy pizza pie. Top this crust with tomato sauce, onions, sliced mushrooms, sliced tomatoes, basil, and any other veggie you desire. The possibilities are endless.

　　

Ingredients

makes 1 18 by 13-inch rectangular crust, 2 9-inch round crusts

　　1 1/4 cups warm water (110° to 115°F)

　　1 teaspoon agave nectar or granulated sugar

　　1 (1/4-ounce) packet rapid-rise yeast

　　3 tablespoons olive oil

　　3 cups Gluten-Free Bread Flour Mix (page 158)

　　1/2 cup millet flour

　　3 1/2 teaspoons xanthan gum

　　1 teaspoon salt

　　

Step 1

Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Add 1 tablespoon of the olive oil and stir well. Make sure the yeast is completely dissolved.

　　

Step 2

Whisk together the flour mix, millet flour, xanthan gum, and salt.

　　

Step 3

Add the flour mixture to the yeast mixture and mix well for about 1 minute, or until the dough is coming together.

　　

Step 4

Sprinkle an 18 by 13-inch baking sheet, two 9-inch round pizza pans, or two 12-inch pizza pans with cornmeal. Flour a board well with flour mix.

　　

Step 5

Using a rubber spatula, transfer the dough to the board. Sprinkle a little flour mix on top of the dough, flour a rolling pin, and roll the dough out into a rectangle large enough to fit the baking sheet, or into two circles. Transfer the dough to the pan or pans (I use a large metal spatula to assist in this), pat the dough to the edges, and brush with the remaining 2 tablespoons olive oil, using a pastry brush. Cover with a light dish towel or plastic wrap (but don’t wrap it tightly, or you’ll inhibit the rise) and let rise in a warm (85°F) place free from drafts. I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven. If it’s a warm day, this won’t be necessary. The top of the fridge is good, too. Let rise for 1 hour.

　　

Step 6

Remove the pan of water from the oven. Preheat the oven to 500°F (transfer the dough elsewhere if it’s rising in the oven).

　　

Step 7

Flatten the center of the crust with the palm of your hand, leaving a raised edge around the perimeter. Top with whatever topping you like, and bake for 15 minutes, or until the crust is golden and the topping has cooked.

　　

Step 8

Let cool slightly before eating. This baby is hot!

　　Cooks' Note

　　Yields: Makes 1 18 by 13-inch rectangular crust, 2 9-inch round crusts, or 2 12-inch thin round crusts

　　Allergen-Free Baker's Handbook