Yeast-Rising Thick Pizza Crust- Bette Hagman

• 2 cups rice flour
• 2 cups tapioca flour
• 2/3 cup dry milk powder/ or non dairy substitute (I have only used dry milk)
• 3 1/2 teaspoons xanthan gum
• 2 tablespoon dry yeast granules (I always use rapid rise)
• 1 cup lukewarm water 105 degrees to 115 degrees
• 1 tablespoon sugar
• 3 tablespoon shortening
• 1/2 hot water
• 4 egg whites, at room temperature (I use carton egg whites)

1. In the bowl of a heavy-duty mixer put flours, dry milk, xanthan gum. Dissolve the yeast in the lukewarm water with the tablespoon of sugar added. Melt the shortening in the hot water.
2. With the mixer on low, blend the dry ingredients. Pour in the hot water and shortening, blending to mix. Add the egg whites, blend again, and then add the yeast mixture. Beat on high speed for 4 minutes.
3. Spoon half the dough onto a greased cookie sheet or round pizza pan. With your hand in a plastic bag ( I spray the outside of the bag with Pam) , pat the dough out in a circle about 1/4 inch thick except at the edges, which should be higher to contain the sauce and filling. Repeat with second half of dough on another cookie sheet or pizza pan. (I usually freeze the second one)
4. Let rise 10 minutes, then pre-bake in 400 degree oven 5 to7 minutes before spreading with your favorite sauce and toppings. Bake 20 to 22 minutes more, until cheese is browning and bottom crust is golden.
5. Makes two 12 1/2 inch pizzas serving 8-12 (or one if you really like pizza!)

rice flour, tapioca flour, milk, xanthan gum, yeast, water, sugar, shortening, water, egg whites

Taken from www.epicurious.com/recipes/member/views/yeast-rising-thick-pizza-crust-bette-hagman-52417711 (may not work)