Pizza with Gluten Free Crust

For the crust:
In the bowl of a stand mixer, combine lukewarm water, sugar and yeast. Let it sit for about 5 minutes, until the yeast activates and appears foamy.

Meanwhile, combine the remaining dry ingredients (brown rice flour, potato starch, xanthan gum, sea salt, ground flax seeds and rosemary), and whisk to combine. Pour the dry ingredients in with the wet, and mix until just combined. Divide it in half, and save the other half for another time. The dough won’t be very elastic.

Press dough into a pizza pan or cookie sheet, shaping a raised lip around the edges. Lightly coat with the olive oil. Let it rest in a warm spot for about 15-30 minutes.

While the dough is resting, preheat the oven to 475°F, and heat a skillet over medium-high heat with a teaspoon of olive oil. Remove the sausages from their casings, using a wooden spoon to break them up in the pan. Cook until browned, and then remove them from the skillet to a plate. Pour ketchup and barbeque sauce in the same skillet and add the Italian seasoning, mixing until heated through. Reserve to a small bowl and set aside.

Once the crust has rested, put it into the 475°F oven for 10 minutes. This will allow the thick crust to firm up a little bit to stand up to the abundance of toppings. Remove from the oven after the 10 minutes, and then build the pizza starting with the sauce, sausage, onions and peppers. Cook for another 10 minutes, then add the cheese and finish cooking for 3-4 minutes longer. Enjoy!

Serves 4.