Pizza Crust (yeast free, thin & crispy)

• 2 cups sorghum/cornstarch mix*
• *9 cups sorghum flour to 1 pound cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 teaspoons sugar
• 2 teaspoons xanthan gum
• 1/2 cup margarine
• 2/3 cup milk substitute
• Garlic powder or granules
• Melted olive oil

1. Preheat oven to 450°.
2. Put dry ingredients into a bowl and whisk briskly to mix.
3. Using a pastry fork, cut the margarine into the flour mix until it is a crumbly texture.
4. Add the milk substitute.
5. Mix together until dough forms a sticky ball.
6. Knead dough on a floured surface.
7. Continue to work the dough, adding flour if necessary.
8. Dough is ready when it no longer sticks to your hand.
9. It will have a slightly silky feel.
10. Divide dough into two equal balls.
11. Roll one at a time, between 2 sheets of waxed paper.
12. If wrinkles develop in the wax paper, peel off of the dough and replace with a new sheet.
13. Transfer dough to a cookie sheet and brush with melted olive oil.
14. Sprinkle with garlic powder.
15. Gently roll the edges over to form a ridge.
16. Bake for 10 minutes in an oven preheated to 450°.
17. Top with your favorite toppings and bake for 10 to 15 minutes.

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.