Gluten Free Pizza

Gluten free pizza after settling

This recipe comes from www.bobsredmill.com.  I'm trying to help Max go gluten-free because gluten makes him spacey.  He really liked this pizza and is happy that I won't have to totally take pizza away from him as I try to help un-fog his brain.  Poor kid.
I will try this again and post the results, but for now, I thought the pizza turned out a little doughy/gummy.  The edges of the crust without the toppings tasted almost like regular crust, but it was too soggy, I thought, with the toppings.  Next time I will pre-bake the crust and maybe brush on some olive oil or something to create a moisture barrier. 

Right out of the oven the pizza was all puffy.

Looks "normal," doesn't it?

Ingredients Whew!  A thumbs-up from Max, one of the pickiest eaters alive. 1-1/2 cups Gluten Free All Purpose Baking Flour  2 tsp Xanthan Gum  1/2 tsp Sea Salt  1 Tb Olive Oil  3/4 cup Warm Water  1 tsp Sugar  1 Egg  2 tsp Yeast, Active Dry

Directions

Combine yeast, sugar and water in a large bowl and let stand about 5 minutes. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. (I spread mine to about a 14-inch circle.) Cover with favorite sauce and toppings. Bake at 425 degrees F for 15-20 minutes. *Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 2 minutes, then use as egg. NUTRITIONAL INFORMATION Serving Size: 1 Slice (30g) Calories 100, Calories from Fat 25, Total Fat 2.5g, Saturated Fat 0mg, Cholesterol 25mg, Sodium 105mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 1g and Protein 3g.