This is the recipe I use to make most pizza crusts. It is easy and makes a good pizza. It’s another variation of the Bread-Maker Bread. This makes two large pizzas. I usually double the recipe for four large pizzas.
Wet ingredients
3 large eggs 
½ cup olive or grapeseed oil
1 cup milk
½ cup water
dry ingredients
2 cups rice flour or gluten free oat flour
1 cup cornstarch
½ cup potato starch
½ cup sugar
2 tablespoons yeast
3 teaspoons xanthan gum
1 teaspoon salt
More cornstarch, for dusting
Combine the wet ingredients in a separate bowl and pour into the bread-maker pan. In the bowl, combine the dry ingredients. Add to pan.
Put the bread-maker pan in the bread-maker and select your regular cycle. As soon as the ‘knead’ part of this cycle is done (about 1 hour), remove pan from bread-maker.
While dough is still kneading, grease two large pizza pans and cover a clean surface with cornstarch.
Pour dough on floured surface and knead it out until it is fairly manageable. Divide dough into two parts and spread one part onto each pan.
Let dough rise for 45 minutes to an hour. While it is rising, prepare your pizza toppings.
When the dough is done rising, decorate the pizzas with toppings and put them in the oven.
Cook at 350 degrees F for about 45 minutes, until crust is golden brown.
PIZZA TOPPINGS:
For our pizza sauce we use 2 lbs ground beef cooked with 1 can tomato paste and 2 tablespoons pizza seasonings. Then we top the pizza with olives, peppers, pineapple, and mozzarella cheese.
I am very new to gluten-free anything. Can you share what temperature you usually bake your pizzas at and for how long? Thanks, I love your site.
Kat
Thanks for pointing that out! I totally forgot to put the oven temp in the recipe! Just fixed that in the recipe. You can cook the pizza at 350 degrees F.
Does the cup of corn flour go into the dough with the other dry ingredients or is it to spread out on the clean surface while kneading the dough?
The cornstarch, potato starch and rice flour along with yeast, sugar, and xanthan gum all go into the dough. You use extra cornstarch for dusting your surface.
Thank you for your quick response. I’m sorry but I have 1 more question. What kind of oil is best for this recipe?
I always use olive oil, but grapeseed oil will work fine too…I recently subbed butter in another bread recipe of mine and it didn’t seem to make any difference, so you can try butter if you want to.
I made this dough a few weeks ago and it was so delicious! The only problem I had was that it was very gooey and not really like dough (i.e. I couldn’t remove it from the bread maker and knead it). I basically poured it out of the bread pan onto my pizza stone and spread it around with a silicone spoon covered in corn starch (so it wouldn’t stick to the “dough”). Any suggestions on why this happened?
I usually end up using a LOT of cornstarch (potato starch or tapioca starch work well too) when working with the dough. I have a bowl of cornstarch right next to my workspace so that I can cover my hands whenever things get a little sticky. What also works: Use your blender to add about 1/2 cup of cornstarch just before you roll it out, but do not mix it all the way in. That way you won’t lose all of the rise, but the dough will be thickened.