Gluten Free Pizza Crust

Combine ground flax and boiling water in a small bowl or cup and mix to create flax slurry. Set aside for 5 minutes.

Allow the yeast to proof by combining it in a small bowl or cup with the warm water. Set aside for 5 minutes.

In a large bowl, combine flour, salt and brown sugar. Add flax slurry and proofed yeast.

In a smaller bowl, whisk together egg, olive oil and vinegar. Add this into the flour mixture and mix well. Dough should be quite sticky, not as runny as batter, but not as dry as glutinous dough either.

Brush a large bowl with olive oil and transfer dough into the bowl, rolling it in the oil to prevent drying. Cover with a cloth and set aside in a warm place to rise for an hour. Dough should double in size.

Preheat oven to 400 F.

Separate dough into two equal portions. Set aside one to freeze, or roll each half out on its own if you want to make 2 pizzas. Place dough between two pieces of wax paper and roll out into a 10″ circle with a rolling pin. Or if you don’t have wax paper, press out the dough with oiled or wet fingertips. The dough will be quite sticky, so be prepared to rinse your hands several times during this process.

Transfer dough to baking sheet and bake for 6-8 minutes before adding toppings, then bake for an additional 6-8 minutes.