EASY thick crust gluten free pizza - dairy free too!
Place all dry ingredients into one bowl and mix well with a fork.
Beat one room temperature egg in a small glass or dish.
Warm almond milk by stirring after heating every 15 seconds in the microwave. You do NOT want to overheat the milk as this will lessen the effects of the yeast. You want it warmer than room temperature (like a hot bath).
Add the pre-beaten egg, olive oil and warm almond milk into your dry ingredients at the same time and stir lightly with a fork. Do NOT over stir! Batter will appear runny and slightly lumpy - this is OK! You do NOT need to knead the dough nor will you be able to pick it up - this is all OK! Simply stir lightly to mix most of the ingredients.
I have done both of the following with similar results but you can experiment and choose what is best for you - choose one choice from CHOICE A OR CHOICE B below.
CHOICE A- Once the ingredients are mixed lightly, cover the bowl with plastic wrap and set aside to rise for 45 minutes. Dough WILL rise some. Warm locations are the best. After 45 minutes is up then pour batter into desired greased pan.
CHOICE B- Once the ingredients are mixed lightly, pour the batter into the desired greased pan and cover. Let sit to rise for 45 minutes.
Add desired sauce(s), dairy free or goat cheese, sausage, pepperoni, onions, bacon, peppers, mushrooms, etc. onto the pizza and cook for 20-30 minutes at 375*.
OPTIONAL - I also melt dairy-free butter and mix with a healthy amount of garlic, then brush it onto the crust before placing into the oven, and again half way through. You can pour any extras right onto the top of the pizza!
NOTE ABOUT THE BATTER:
As mentioned in the direction list, this batter will NOT be your typical fluffy "pick it up and knead it" dough! My teenager once in a great while may get a firmer dough but our dough is always thin - the consistency of a thick pancake batter. This is OK, preferred and is normal. Although it should not be as thin as water! The dough will still rise and perform well! I find the less you mess with it the better it rises. The more you mix your dough and the firmer it is, the more dense your dough will be when you cook it!
NOTE ABOUT THE PAN:
Because the batter is not stiff and more "runny" you will need to think about your pan size and shape! I like to use pie pans for smaller round pizzas which provide a great shape! Many times we just grab a baking sheet covered in foil and pour the dough right onto it allowing for a more "flatbread" pizza approach. You can use a fork to lightly smooth the dough into your desired rectangle (or other) shape. Although I love how it tastes when using a glass dish, we somehow always grab an aluminum pan, so either will work.