Tips for handling dough:
This dough is very wet and sticky, like a batter.
To shape it you can use gluten-free starch, such as corn starch, or lots of oil or butter.
To shape, place with mound of dough in the center of prepared baking sheet. Spread dough with either corn starch or oil/butter. Coat your hands as well. Then press dough out toward outer edge of pan gently. Use more corn starch or oil as needed. Once you prick all over with fork and bake until lightly tanned.
Note: Some people chill the dough a little before shaping it on the baking pan.
To replace eggs -–
Use silken tofu - 1/4 cup pureed per egg
Use flax egg replacer (To replace one egg, mix 1 Tbsp. milled flax seed with 3 Tbsp. warm water and let sit 5 minutes or until thick like egg whites.)
Can I use a bread machine to make dough?
In this case, you probably won’t need it. It doesn’t require a long rise. You may wish to use a stand mixer with a dough hook.
If I want to use a bread machine, which setting should I use?
Use the dough cycle or the gluten free cycle (but stop it before it bakes).
How much Fast-Rise yeast is in the packet?
You should use 2 ½ tsp. (8.75g) Fast Rise Yeast.
What temperature should the water be for the yeast?
95°-110°F. Cooler and it won’t activate the yeast, and hotter may kill the yeast.
Can I freeze pizza crusts to use later?
Yes, prepare the dough and go through the first bake. Then wrap crusts airtight with foil, plastic wrap, or sealed bags and freeze until needed. Top and bake from frozen.