This recipe comes to us from Linda Sowry.

  • 1 cup gluten-free flour
  • ½ cup Argo or Kingsfords corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum
  • Seasoning – pinch of parsley, oregano & parmesan cheese.
  • ¾ cup milk
  • ¼ cup Mazola corn oil
  • 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that).
  • 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that)
  • Favorite toppings

Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, ¼-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever youd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.

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