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I have been tryng out different pizza dough recipes for a couple weeks now, trying to find one Jim and I can both eat and like. Here is the one I tried today. It was really good, so good that Jim was bragging to the people we work with that I made a de-lish-ous homemade pizza for lunch. He said it is a keeper recipe.

For the crust:

1 packet rapid rise dry yeast
3/4 cup warm water
2 tsp. Brown sugar
2/3 cup white rice flour
½ cup tapioca flour
2 tsp. Xanthan gum
½ tsp. Salt
½ tsp. Baking soda
½ tsp baking powder
2 tsp olive oil
1 tsp cider vinegar

Add the yeast and brown sugar to the water, and stir to disolve the yeast. Set aside. Measure all the dry ingredients and put in a medium size bowl. Add olive oil, vinegar, and yeast water. Stir with a fork until a ball forms. The dough will be soft. Cover with plastic wrap and let rise until about double in size. Stir down the dough. Line a cookie sheet with aluminum foil. Spray foil with olive oil. Spread dough with the back of spoon til very thin, making sure you close up any tears or holes in the dough.

For the topping:

1 jar of Classico Pesto sauce, or homemade pesto sauce
black olives
2 or 3 fresh tomatoes, sliced
pepperoni or cooked Italian sausage
1 cup shredded mozzeralla cheese

Spread the pesto on the pizza dough. Add Italian sausage or pepperoni on top of the pesto. Slice tomatoes very thin, and add on top of the meat. Slice the black olives on top of tomatoes. Sprinkle cheese over all. Bake at 425 degrees for 15 minutes. Let the pizza rest for abut 5 minutes before slicing.

This was very good. The bottom of the crust was a nice golden brown, and the whole crust was crispy and chewy, just the way I like pizza dough. I am going to try this again next week , but use the dough to make some bread sticks. I will let you all know how it turns out.