1 Tbsp potato flour
1 tsp salt
1 ½ tsp instant yeast granules
1 tsp sugar
1 cup + 2 Tbsp warm water 105 to 115
1 ½ tsp melted shortening**
In a mixing bowl dissolve sugar and yeast in the warm water, let it set until yeast bubbles and the quantity doubles.
Add the dry ingredients and shortening and mix well, about 1 minute.
Pour the dough in a 12 inch pizza pan*, tilt the pan to distribute the dough evenly in the pan, I then place the pan on a counter and spin the pan to form a lip on the outer edge of the crust, careful the dough is runny.
If you prefer a very thin crust preheat the oven to 425 now, for a slightly risen crust wait 5 minutes and preheat the oven, 10 minutes is about the most the crust will rise.
Bake at 425 for 15 to 16 minutes on the center rack.
Remove pizza and top with your favorites, return to oven and bake 15 -16 minutes more.
*the pizza pan needs to be non-stick with a VERY good surface, when the crust starts to stick I replace the pan, I’m on my 3rd pan in two years.
** I have also used olive oil but the crust is not as tender.
I have 3 non-stick pie pans and third the dough in them to make personal pan crusts and freeze them for a quick meal.
The recipe is almost directly from the gluten free gourmet cookbook
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