I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare's Executive Chef Craig because a good gluten free crust is hard to find. Chef Craig has been converting a lot of his recipes to gluten free with his favorite, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables.
You can find this and many other gluten free chef recipes on my website at www.fearlessdining.com
If you would like this pizza to be vegan, you can use Daiya dairy free cheese instead of regular cheese when topping the pizza.
In a medium bowl, add the water and yeast.
Using a mixer with dough hooks, mix water and yeast for 4 minutes.
Add sugar and mix for 4 minutes.
Add salt and oil and mix for another 4 minutes.
Add Cup 4 Cup and mix for 8 minutes.
Put dough onto a clean cutting board.
Separate into 8 ounce balls and wrap each one in plastic wrap.
Let rest 30 minutes.
Preheat oven to 400 degrees.
Spray a cooking sheet and roll out the pizza dough to your preferred thickness.
Bake with no toppings for 8 minutes.
Remove from the oven and top with your favorite toppings.
You can top this pizza with any of your favorite toppings! Chef Craig suggests shredded fontina cheese, chantarelle mushrooms, carmelized purple onions, and sunchokes.