"I'm going to make you a Pizza"

One of our most joyful gluten-free discoveries: a tasty, chewy pizza crust. We make pizza at least twice a month, especially since it has quickly become one of Jane's favorite meals (who doesn't like pizza? Anybody?)
The crust comes from Bette Hagman and is one of her finest contributions to gluten-free cooking.
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Yeast-Rising Thick Pizza Crust
2 cups rice flour
2 cups tapioca flour
2/3 cup dry milk powder or nondairy substitute
3-1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons pizza seasoning (optional)

2 Tablespoons dry yeast granules
1 cup lukewarm water, 105 to 115 degrees
1 Tablespoon sugar

3 Tablespoons shortening
½ cup hot water

4 egg whites, at room temperature

1. In the bowl of a heavy-duty mixer, put flours, milk, xanthan gum, and salt.
2. Dissolve the yeast in lukewarm water with the tablespoon of sugar added.
3. Melt the Shortening in the hot water.
4. With the mixer on low, blend the dry ingredients, adding the seasoning, if desired. Pour in the hot water and shortening, blending to mix.
5. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
6. Spoon half the dough onto a greased cookie sheet, round pizza tin, or pizza stone. With your hand in a plastic bag, pat the dough out in a circle about ¼ inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.
7. Let rise 10 minutes, then bake in preheated 400° oven 5 to 7 minutes BEFORE spreading with sauce and your favorite toppings.
8. Bake 20-22 minutes more.

Makes two 12½ inch pizzas serving 8 to 12.
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When Jane isn't putting toppings on the pizza, she's eating them. her favorites: pepperoni and green bell pepper.

Want to add more vegetables to your pizza? Sneak them into the sauce. We like sauces that have lots of vegetables in them already. I have also put shredded carrots in the sauce without a noticeable difference.