Pizza crust: 3/4 cup warm water (105-115°F) 1 Tablespoon sugar 2-1/4 teaspoon active dry yeast 2 cups gf flour (see note below in our Tips section) 1-1/2 teaspoons kosher salt 1-1/2 Tablespoons olive oil
For topping: 1 can gf chili, we used Annies organic chili 1-2 cups grated cheddar cheese One 4 oz. can chopped green chiles
1/4 cup sliced black olives
Make pizza crust: In a small bowl combine warm water, sugar and yeast. Stir and proof for about 5 minutes or until foamy.
Mix flour and salt in work bowl of a heavy- duty stand mixer fitted with a paddle.
Add 1-1/2 tablespoons olive oil to proofed yeast. Pour yeast mixture into flour mixture and mix on medium speed for 5-6 minutes. The dough should be fairly soft. If dough in your work bowl looks too dry, add more warm water until dough loosens up.
Turn dough out onto a greased pizza pan (note: do not use pizza pans with holes in them - only a solid pan will work). Drizzle dough with olive oil and rub your hands with a little oil. Press dough into an even layered circle, creating a lip around outer edges. (If it starts to stick to your hands, rub your hands with a little more olive oil.)
Cover pizza dough and let rise in a warm place for about 20 minutes.
Preheat oven to 400°F.
Make sure all remaining topping ingredients are prepped.
Bake pizza crust for 7 minutes; remove from oven. Top partially baked crust with chili, then green chiles, then cheese. Sprinkle olives on top. Bake pizza at 400°F for 20 minutes or until crust is browned and top is bubbling. Let cool for 5 minutes. Cut into wedges and serve.
The flour mixture we used in this recipes is as follows: 1-1/2 cups brown rice flour 1-1/2 cups white rice flour 2/3 cup potato starch 1/3 cup corn starch 2 teaspoons xanthan gum
Or, instead of mixing all the flours together, you can use the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.
*You can omit the green chile, if your children prefer a milder taste.