Preheat oven to 400 F
2 Cups Cybele Pascal's Basic Gluten-Free Flour
1/4 Cup Flaxseed meal
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon salt
Mix all dry ingredients together very well, then in a separate bowl mix:
1/2 Cup Greek Yogurt (I use Fage 0% strained)
1/2 Cup Milk (I use Rice Milk, but regular should work great too)
Then Mix the wet and dry ingredients together. Once everything is combined take out the dough and knead it together.
I like to knead it on the parchment paper on the cooking sheet.
Once everything is combined really well I roll it into a ball and press it into a circle a little and then start rolling. Dust the dough with gluten-free flour to help you from getting into a sticky mess.
You can roll it out to about 1/2" and take whatever shape you get, or you can use a large round plate like I did the these pictures. I like this because you can make a pretty edge buy folding the edges in a little and making a thumb print.
Once you have the shape you like put the crust in the 400 F degree oven and cook for 10 minutes before you put the toppings on. The crust will be precooked and this helps the dough from getting soggy. (I don't double up my cooking sheets on this one, like I do for most of my other recipes.) Leave the oven on at 400 F degrees and take out the crust and add the toppings like you would with a tradition pizza. Put back in the oven and cook for another 15-20 minutes.
You can also divide this recipe up into 2 pizza crusts, it makes just a thinner crust and is actually my favorite way to do it.
