3 cups French Bread/Pizza Mix
4 teaspoons gluten- free yeast
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups warm milk or water (110-115 degrees)
1/2 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid
1 egg
2 tablespoons olive oil
Combine dry ingredients. Beat vinegar, egg and olive oil into warm milk. Beat into dry ingredients. Beat to combine. Knead 1-2 minutes. (If mixture is sticky, dust hands with potato starch or coat with olive oil.) Cover and let rise 40 minutes.
Preheat oven to 425. Spread pizza over 2, 12-inch pizza pans or 1 cookie sheet, by covering dough with oiled plastic wrap then rolling or pressing dough to edges of pan. Crust should be about 1/4 inch thick. Cover with favorite toppings.
Bake 12-15 minutes in the lowest part of oven or until top is bubbly and bottom of crust is golden. Dough may also be formed into personal pizzas by rolling small balls, then flattening them into circles. Wrap each pizza crust in plastic wrap and freeze for future use. Thaw 10 minutes, cover with favorite toppings, and bake as above.