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By using a sourdough starter, this pizza crust recipe is the closest thing
to a convenience mix possible.  The recipe for basic sourdough starter
follows.


LAURA'S SOURDOUGH PIZZA CRUST

1 cup sourdough starter
1/3 cup rice flour (note: I use the finely ground oriental type)
1/3 cup potato starch flour (not potato flour)
1 tsp. salt
2 tsp. oil (olive gives the most authentic flavor)
1 1/2 tsp. sugar
1 egg

Mix all ingredients together.  They will form a very very thick batter rather
than a dough.

Spread on greased cookie sheet with a spoon, leaving a ridge of batter
around the edge to hold the pizza fillings.  Let rise in a warm place for
about half an hour.

Top with your favorite pizza toppings and bake in a preheated 425 degree F
oven for 20-25 minutes, or until cheese and crust just begin to brown.

This makes two small (personal) size pizzas or one medium-large pizza,
depending on how thick the batter is spread.  Spread it thinner for a
thinner crust, thicker for a medium-thick crust.  This is not a thick bready
crust, but rather more on the order of a wheat frozen pizza style crust.

SOURDOUGH STARTER

1 1/2 cups rice flour
1 cup water
1 package gf yeast

Mix ingredients together in a glass or ceramic bowl with a wooden spoon.
Let sit in a warm place until mixture bubbles up.  The starter may be used
at this point, or you may add

1 1/2 cups rice flour
1 cup water

and mix thoroughly.  Repeat the rising process as above, until the mixture is
bubbly.  The mixture will thin slightly as it rises, so that it is a thick
spoonable batter.  It is now ready to be used in any sourdough recipe.
After each use, feed the starter with 1 1/2 cups rice flour and 1 cup water
and allow to rise until bubbly, then refrigerate in a glass or ceramic
container.  Do not use metal spoons or bowls when using sourdough.  The
starter should be fed every week to ten days to keep it fresh and vigorous.

If the sourdough starts tasting too "sour" (it will get more sour the longer
you use it), then use up that batch and start from scratch again.  If you
prefer the sour flavor and your sourdough isn't sour enough, feed it and let
it sit out overnight a few days in a row and it will get much more
flavorful.

Using a sourdough starter really cuts down on the costs of baking
gluten-free breads, because yeast is so expensive.

Laura Johnson-Kelly
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Ithaca, NY, USA