I understand that many of your have had trouble making gluten free bread in a bread machine. One thing that is easy to make in a bread machine is gluten free pizza dough. If you don’t own a bread machine, you may visit the Gluten Free Pizza Crust Recipes category for recipes calling for a mixer or a food processor. Though I had to help during the kneading processor, the dough is easy to handle and roll, if desired. I’m thinking that using a food processor fitted with the dough paddle, or even a standard blade may work. My new KitchenAid 13-Cup Food Processor comes with a plastic blade which is great to use for dough. If you don’t have such a tool on your food processor, use the standard chopping blade. Of course, the next time I make this pizza dough, I’ll attempt to improve it so helping is not necessary. I hope you enjoy it for now!
The best pizza crust, whether gluten free or not, is baked at a very high temperature. We cannot easily duplicate the high temperatures used in pizza ovens, however, I have came very close when using an outdoor grill and a cast iron pan (see my Grilled (or Baked) Gluten Free Pizza Crust). Using a preheated cast iron pan and a grill is the closest I’ve come to a pizza stone and a pizza oven. However, in the winter month I use a preheat pizza stone in my oven. When preheated, they are the closest we can get to high temperatures of a pizza oven. If you do not own a pizza stone, it may be time to consider purchasing one. For now you can preheat your baking pan/cookie sheet.
The one thing you need to cautious of when making this particular recipe is to not overheat the stone, as this recipe is developed for a thin crust. If you have a the choice, use a pan over a stone, or preheat the stone on a lower temperature than you normally would. Otherwise you’ll end up with a dry crust.
Because I am allergic to tapioca I used potato and cornstarch. I have listed the substitutes which will provide a lighter crust below (tapioca flour/starch and potato starch).