Gluten Free Chicago Style Pizza with Optional Taco Filling

Ingredients:

For the Dough:
• 1/2 cup water, heated to 110°F
• 1 Tablespoon honey, (or agave syrup) (or sugar)
• 2 teaspoons instant dry yeast
• 1/2 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1/2 cup) (rice milk for dairy-free/vegan)
• 3/4 cup white rice flour
• 3/4 cup brown rice flour
• 1/4 cup + 2 Tablespoons potato starch (or try tapioca starch*) + more for dusting
• 1/4 cup + 2 Tablespoons cornstarch (or potato starch*, if using tapioca starch above)
• 2 teaspoons xanthan gum (or guar gum for completely corn-free)
• 3/4 teaspoon salt
• 1/4 teaspoon gluten free baking powder (Rumford's or Featherweight)
• 1/4 cup extra virgin oil oil (or neutral-flavored oil)
• 1 large egg, at room temperature, beaten (skip for vegan diets or use a Gluten Free Egg Substitute
• 1 large egg white, at room temperature
For the Filling:
• 1 tablespoon extra virgin olive oil
• 1/2 cup small diced green bell peppers
• 1/2 cup small diced yellow onion
• 1 chicken breast boiled and shredded (or 1/2 lb. cooked ground beef)
• 5 ounces full-fat Mozzarella cheese, sliced
• 1/2 cup cheddar cheese, shredded
For the Sauce:
• 1/4 cup McCormick Taco Seasoning
• 1 cup water
• 1 packet NuStevia or NOW Foods Better Stevia (or 1 teaspoon sugar)

Instructions:

To Make the Crust:
1. If using milk and vinegar mix and set aside for 15 minutes until thick. If it doesn't reach the consistency of butter milk, use less than 1/2 cup.
2. Heat the water in a glass measuring cup.
3. Add honey and yeast to the warm water, stir, and allow to rest for 5 minutes. If it does not become foamy on top start over with fresh yeast.
4. In a separate, medium-size bowl, add white rice flour, brown rice flour, potato starch, cornstarch, xanthan gum, baking powder and salt; and whisk thoroughly.
5. In a separate bowl, whisk together buttermilk, oil, beaten egg, egg white, and yeast mixture; and pour into the dry mixture.
6. Using a rubber spatula, stir until the mixture turns smooth; and transfer it to the center of an 11 to 12-inch cast iron skillet. Set it aside to rise for about 45 minutes.
7. With potato starch dusted fingers, distribute the dough evenly throughout the skillet and up the sides.
To Assemble and Bake the Pizza:
8. Preheat the oven to 475ºF.
9. Lay the slices of Mozzarella cheese on the bottom of the pizza.
10. Sprinkle the shredded cheddar cheese over the Mozzarella.
11. Spoon the the onion/bell pepper mixture over each pizza.
12. Distribute the shredded chicken on top of the sauteed vegetables.
13. Spoon the sauce over the chicken.
14. Sprinkle with a little grated Parmesan or even leftover shredded cheddar cheese, if desired.
15. Bake on the center rack in the oven for 12 minutes or until the crust is lightly golden brown.
16. Remove the pizza from the oven, and allow it to rest for 5 minutes.
17. Cut into individual servings and serve immediately.

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