Sicilian Deep Dish Pizza Crust (can roll out to thin crust-directions at the end)
Generously grease 9X13 pan. Preheat oven to 450 degrees
1/4 cup olive oil
1/2 cup water
1 cup Self Rising Flour (posted 3/12/16)
1 1/2 tsp. xanthan gum
1/2 cup tapioca starch
1/3 cup yogurt (I use plain greek yogurt)
1 cup shredded mozzarella cheese
Combine olive oil, water, and egg in a bowl, mix. Add flours and xanthan gum, combine thoroughly, stir in yogurt and mozarella. Stir well. Pour into generously greased pan and spread out (I use a plastic spatula and a little oil from the bottom of the generously olive oiled greased pan to spread out)
Sprinkle Garlic Powder all over the top of the crust, next sprinkle Italian Seasoning all over the top of the crust as desired.
Place on the middle rack of oven. Reduce heat to 350 degrees. Bake until slightly golden about 25 -30 minutes. Remove and add toppings. Bake at 350 degrees for 15 to 20 minutes more.
If you prefer thin crust then first grease your pizza pan, then sprinkle cornmeal over the pan (unless of course you are allergic to it, then don't) Begin spreading your crust around on the pan, this is where I oil saran wrap, lay it over the crust, I need to use 2 pieces of oiled saran wrap, one on each side, making sure I have double coverage down the middle. I have a pastry roller that I use to roll it out with, make sure to leave the edge with a lip, then carefully pick up the saran wrap. Sprinkle on Garlic Powder and Italian Seasoning as desired. Place you pan in the center rack of the oven and bake 20-25 minutes. Once golden brown, remove your crust and top.
I have shared below.
I also bake this crust in a 9X13 pan and serve with dipping oil or as bread sticks to serve with soup.