Gluten Free Flatbreads - Part II - Gluten & Dairy Free Pizza Crust of Awesome!

OK so I found it - an incredible, wonderful, crispy on the outside and a little bit fluffy and soft on the inside - gluten and dairy free pizza crust!

It's fairly simple (a little tricky with the spreading/smoothing out of the dough), bakes up nicely and is easily frozen so that when the next craving strikes - I can have pizza in just a few minutes! :)

The original recipe was here on Epicurious - now normally I work from blogs and I really wanted to try that other pizza crust I posted previous (and I probably will) but I didn't have any gelatin. This uses egg-whites instead.
http://www.epicurious.com/recipes/food/views/Gluten-Free-Pizza-241924

I made some changes based on what I had/didn't have, and also because I don't have a pizza stone, I don't have a kitchenaid mixer or anything fancy. All my love is mixed in by hand! ;)
So hear is my revised/edited to make it dairy-free recipe!
(also - I can't speak to the pizza sauce recipe, we defrosted some awesome Stefan vegetable pasta sauce instead - but it looks nice & simple and the reviews were positive!)

Dee's Gluten & Dairy Free Pizza Crust of Awesome!

• 3/4 cup tapioca flour
• 1/2 cup white rice flour**(I used more chickpea flour -I don't like the texture of rice flour as much, but you could probably use any GF flour, amaranth, fava bean...whatever. I'm sure it will be delicious!)
• 1/3 cup chickpea flour
• 1/3 cup sorghum flour
• 1 teaspoon xanthum gum
• 1 teaspoon fine sea salt
• 1/2 cup almond milk (or other dairy free milk)
• 1/4 cup water
• 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
• 2 teaspoons sugar/agave syrup/honey
• 2 large egg whites, lightly beaten
• 2 tablespoons olive oil

1. In a large bowl, whisk together tapioca flour, white rice flour (or other GF flour), chickpea flour, sorghum flour, xanthum gum, and salt.
2. In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 110°F and 115° F on candy thermometer). Remove from heat. NOTE:*USE A THERMOMETER! THIS MAKES THIS SUPER SIMPLE AND YOU WILL NOT KILL YEAST NEEDLESSLY!* 
3. Stir yeast and sugar into the warm milk/water mixture and keep stirring for about a minute.
4. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and stir until dough is very smooth and very thick, about 5 minutes. It will be sticky.
5. Move racks to bottom two positions in the oven. Put your pans in the oven. Preheat to oven to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
6. Have ready two pieces of parchment paper cut to the size of your pans.
7. Scrape half of dough onto each square and form each half into a ball. 
8. Coat each ball with a splash of olive oil, then use oiled fingertips to pat and stretch each ball into shape of your pan, or whatever shape you like. You are aiming for 1/4 inch thick with a 1/2-inch-thick border. 
9. Loosely cover crusts with plastic wrap and let rise in warm draft-free place for 20 minutes.
10. Carefully lifting each crust with the parchment paper, transfer each crust with parchment to preheated pan/pizza stone. Place one on lowest rack and one on second highest rack. You will be baking them for about 10 minutes, switching the pan positions between racks after 5 minutes. Bake until top is puffed and firm and underside is crisp. 
11. NOTE: I didn't transfer my crust to a rack to cool - I just put toppings on it. But you could transfer it to a rack to cool. I did with the one I was freezing.
    **Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and baking.** 
12. So if you're *not* freezing the crust, cover it with whatever toppings you like, crank the oven down to 350°F and bake for 10 minutes or until the cheese is bubbling or the toppings look done. Keep an eye on the crust to make sure it doesn't burn! (You could "broil only" I guess if you only have cheese on your pizza, but I had tons of veggies soo... wanted them to cook a bit before I ate them!)

That's it!

Some pointers: I found that spreading the dough was pretty tricky - it kept pulling and making holes. So use LOTS of oil on your hands, and I found a sort of spanking/slapping motion from the middle of the dough working your way outwards was the best! So slap it into submission! Yeah!

Here's some pictures of my dough pre-rising:

Here is my dough baked:

And here is my pizza all topping-ed!

Mhhmmm - I also got to try out my Daiya dairy-free, gluten-free, soy-free "cheese". Yes I know it's not *cheese*, and it doesn't taste like real cheese, but you know what - it fits the bill (at least for pizza!) - I'll definitely be blogging about it's uses in other recipes!

Here's what the package looks like:

I bought one bag of mozzarella and one bag of cheddar shredded "cheese"

I put one kind of "cheese" on each side of the pizza to see what the "taste" was like.

I definitely preferred the mozzarella style shreds on the pizza as they were stringier, creamier & just more like real pizza. The cheddar was good too though (I literally ate 3/4 of that huge pizza in like, one sitting. Gross. I'm still full 3 hours later but yes it was that f'ing delicious!)

On the bag it boasts that it "melts" - which it does. Just not exactly like real cheese. I have read many reviews that have people raving about it, and many that people complain that it's NOT like real cheese - well sweetie pies it's NOT cheese. So enjoy it for what it *is* - a decent tasting/textured alternative.
That makes really, really good pizza. MMhmmm...it was so good I forgot (again) to take a picture before biting into it *hehe*

Even Stefan said it was pretty good! (He really liked the crust - not so hot on the fake cheese. I think he just ate it to make me feel good *hehe*)

I actually burst into tears while eating it because it was sooo good and because I was finally able to eat pizza and *NOT* feel sick afterwards for the first time in literally...8 months. No, probably longer.

SO it was a great night & I really hope that this brings hope to anyone on a restricted diet that you *can* find alternatives and ways to make your favourite foods! :)