and the perfect pizza....

It was a beautiful thing. A nirvana foud: the perfect pizza.

I LOVE pizza.

Gradually over the years though, I came to not be able to eat pizza. I thought it was the pepperoni at first that made my stomach churn. I started eating it without it and having plain cheese pizza. Then my mouth started getting sore everytime I ate it. The sauce, I blamed the sauce. I don't really like raw tomatos. I blamed the tomatos and kept eating it and suffering.

Then the celiac diagnosis. It wasn't the tomato, or pepperoni. It was the CRUST. To be able to make a pizza that was lucious and perfect, how hard could it be?

The perfect pizza starts with a perfect crust and the perfect crust starts with the perfect flour! This will make more than one pizza. I keep it in a ziplock for when I want to use it.

1 cup of white rice flour

1 cup of potato starch

1 cup of corn starch

1/2 cup of white corn flour

1/2 cup tapioca flour

4 tsp of xanthum gum

I have used this basic flour for MANY things other than the pizza. I made a killer choclate cake with it.

and NOW the pizza dough:

1.5 cups of the above flour

3 tbsp of milk powder

1/2 tsp salt

2 1/4 tsp dry active yeast or one package

2 egg whites

2 tsp olive oil

1/2 tsp of cider vinegar

3/4 cup of warm water

cornmeal for dusting

Mix all the wet ingredients together with the yeast, leaving out the water. Mix in the dry ingredients. Use only enough of the water as you must until you have a nice sticky dough. I usually only use 1/2 a cup but sometimes it needs a bit more.

On a pizza stone or a cookie sheet, sprinkle cornmeal. Dust the dough on both sides and using your fingers spread it out. I like to use a cookie sheet and spread it really thin. Leave it for 10 min to let the yeast do its thing.

After 10 minutes, brush olive oil on the crust before you put the tomato sauce and then dress with your choice of yummie cheeses. Our favourites are mozzerlla, sundried tomato and proscuito. We also really like pesto, goat cheese and sundried tomato.

Bake at 425 for 15 miniutes or until done.