Pizza Dough

2  1/4 Cups of a good Gluten Free Flour (I use Better Batter or Tom Sawyer/Betty Crocker GF Flour Mix)

¼  Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Gluten Free Baking Powder

¼ Cup White Granulated Sugar

1 ½ Teaspoons Dry Active Yeast

1/2 Cup Pure Butter Milk

2/3  Cup Pure Egg Whites

1/8 Cup Oil

In mixing bowl or food processor, whisk all dry ingredients together, including yeast. Then add all liquid ingredients. Mix or blend until dough is smooth and there are no more lumps. Place dough in bag or bowl with a sealable lid and refrigerate for at least 30 minutes. You can leave dough in refrigerator overnight. When you are ready to bake remove from refrigerator and dust with GF flour.  Place on greased pizza pan,( or parchment paper for personal pan size in a small cast iron skillet) and roll out to desired thickness. This should make 1 large thin crust pizza, or 2 small personal pan pizzas.. (Or several pizza pockets.) Cover dough with desired toppings.  and bake at 375* for 25 – 30 minutes, or until crust is browned to desired crispness.

For these two pizzas use cooked and drained GF sausage. GF pizza sauce and freshly grated GF mozzarella and pepper cheese. The other is GF ham or Canadian bacon, GF pizza sauce and mozzarella cheese. I layer cheese, meat, and sauce, then repeat again for 2 layers and bake. You can add Gf parmesan after you remove from oven. Enjoy!