Gluten Free - Thin Pizza Crust

1. Preheat oven to 450 degrees.

2. Combine yeast, sugar and 1/2 cup of water.

3. Let rise till doubled in size.

4. Combine flours, shortening and optional seasonings.

5. Combine with risen yeast and remaining 1/2 cup of water.

6. With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.

7. Bake in oven for 15 minutes.

8. Remove and add pizza toppings; Return to oven and bake 10 minutes more.

9. ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

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Nutrient	Quantity
Total fats	366.3267 g
Protein	14.6025 g
Carbohydrates	112.4382 g
Energy	3726.524 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.9941 g
Water	179.1465 g
Aspartic acid	1.2332 g
Calcium, Ca	62.0153 mg
Fiber, total dietary	8.983 g
Niacin	16.3778 mg
Arginine	1.4833 g
Riboflavin	1.6022 mg
Tocopherol, beta	1.353 mg
Glutamic acid	2.5063 g
Sodium, Na	345.838 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0056 g
Total lipid (fat)	366.3267 g
Manganese, Mn	3.5193 mg
Proline	0.5473 g
Fatty acids, total saturated 16:0	48.5769 g
Fatty acids, total saturated 8:0	4.008 g
Sucrose	4.5627 g
Choline, total	36.9333 mg
Sugars, total	13.2011 g
Serine	0.6331 g
Fatty acids, total saturated 10:0	3.185 g
Fatty acids, total saturated 18:0	35.5852 g
Vitamin B-6	0.6154 mg
Selenium, Se	33.3793 g
Ash	3.9433 g
Fatty acids, total saturated 18:1 undifferentiated	139.7308 g
Pantothenic acid	1.7633 mg
Phenylalanine	0.6439 g
Copper, Cu	0.8174 mg
Thiamin	2.3343 mg
Methionine	0.2656 g
Iron, Fe	4.8233 mg
Carbohydrate, by difference	112.4382 g
Phosphorus, P	369.4327 mg
Folate, total	385.8533 g
Tocopherol, gamma	99.3225 mg
Alanine	0.6633 g
Valine	0.7358 g
Fatty acids, total saturated 18:2 undifferentiated	76.3048 g
Glycine	0.566 g
Fatty acids, total saturated 14:0	11.2611 g
Zinc, Zn	2.8832 mg
Isoleucine	0.5029 g
Maltose	0.144 g
Tocopherol, delta	47.232 mg
Fatty acids, total saturated 12:0	25.3836 g
Fatty acids, total polyunsaturated	81.2981 g
Leucine	0.9645 g
Folate, DFE	574.4033 g
Tryptophan	0.1521 g
Vitamin C, total ascorbic acid	7.1 mg
Phytosterols	617.4 mg
Folic acid	269.37 g
Fatty acids, total saturated 6:0	0.3264 g
Tyrosine	0.5235 g
Vitamin B-12	0.045 g
Vitamin K (phylloquinone)	132.465 g
Fatty acids, total saturated	128.0266 g
Histidine	0.3007 g
Fatty acids, total monounsaturated	139.7375 g
Threonine	0.4484 g
Folate, food	116.4833 g
Vitamin E (alpha-tocopherol)	19.3507 mg
Magnesium, Mg	148.4587 mg
Lysine	0.5017 g
Potassium, K	1001.6873 mg
Cystine	0.2277 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Rice flour	0.66 cup	385.52	84.4036	1.4957
Cornmeal	0	0	0	0
Garlic powder	0	0	0	0
Yeast	1.5 1/2	16.65	1.8378	0.081
Water	1 cup	552	13.296	57.216
Italian seasoning	0	0	0	0
shortening	1.5 1/2	2718.3	0	307.5
potato flour	1 tablespoon	35.7	8.31	0.034
potato starch	0.5 cup	0	0	0