Makes 2 pizza crusts
16 ounces (3 1/3 cup plus 1/4 cup) Gluten free flour blend (recipe follows)
2 1/2 ounces (1/2 cup plus 1 Tablespoon) almond flour
1 1/2 Tablespoons powdered psyllium husks
2 1/2 teaspoons baking powder
2 teaspoons table salt
1 teaspoon instant/rapid rise yeast
2 1/2 cups warm water (100 degrees)
1/4 cup olive oil or vegetable oil
1. Make Crust: Using a stand mixer fitted with the paddle attachment, blend the flour blend, almond flour, psyllium husks, baking powder, salt and yeast together on low speed until blended. Slowly add the water and oil until well blended. (Like a thick batter) Turn power to medium and mix until smooth, about 5 minutes. Remove bowl from mixer, cover bowl with plastic wrap and let rise for 1 1/2 hours. (Batter will bubble and get puffy but will not rise.)
2. Bake Crust: Adjust oven racks to upper and lower middle position. Like two baking sheets with parchment paper. Spray well with cooking spray to coat. Transfer half of the batter to the center of one prepared baking sheet. Using an inverted spatula sprayed with cooking spray, spread batter into an even circle about 12 inches in diameter and about 1/4 inch thick. Repeat with remaining batter and prepared baking sheet. Transfer pans to a cold oven. Turn oven on to 325 and bake for 50 minutes, switching and rotating pans halfway through the baking time.
3. Cool Crusts: Transfer baked crusts to a wire rack to cool completely.
4. Top and Bake: When ready to make pizza, preheat oven with a baking stone to 550 degrees for 1 hour. Top pizza with 1/2 cup pizza sauce, shredded mozzarella cheese and your choice of toppings. Bake until cheese is bubbly and beginning to brown in spots, about 12 minutes. Serve hot. Enjoy.
