Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.

　　

Ingredients

Makes one 11- to 12-inch pizza

　　1 teaspoon olive oil plus additional for brushing

　　1 tablespoon cornmeal

　　1 cup brown-rice flour mix

　　1/2 cup millet flour

　　1 teaspoon xanthan gum

　　1/2 teaspoon salt

　　2 teaspoons sugar

　　1 package fast-acting yeast

　　3/4 cup plus 1 tablespoon warm water (105-115°F)

　　

Special Equipment

an 11- to 12-inch pizza pan; an offset spatula

　　

Step 1

Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.

　　

Step 2

Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.

　　

Step 3

Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.

　　

Step 4

Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.

　　

Step 5

Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.