Guess the Gluten Free Pizza Crust

Yep, it's corn tortillas. For this particular personal pizza, I used two corn tortillas and sandwiched them with a little mozzerella, because one tortilla tends to get soggy. But it works, especially when you're not feeling like making pizza dough. Just add sauce and toppings, but not too much or you'll run across the whole soggy thing again. I like to bake mine until the cheese melts, about 5-7 minutes, then I broil it for just a minute or two to brown the top. It's good and easy. Did I mention easy?

Pizza!

This is another recipe I got from Melanie, one we make multiple times a month. I am posting it the way we cook it, but Mel- please add any tips or variations you use.

Recipe
1/4 cup milk
2 large eggs
1/3 cup cornstarch
1 cup rice flour
1/4 teaspoon xanthan gum
1 teaspoon salt
pizza sauce
2 cups mozzarella cheese
pizza toppings (pepperoni, green pepper, and mushrooms are usuals for us)

Directions:
Wisk eggs and milk together. Stir in the corn starch, flour, gum, and salt. Dough should be like cookie dough. Add more rice flour if it's too sticky, I normally add a tablespoon extra.

Spead onto greased 9x13 pan (use a greased spatula or greased roller). Spead sauce evenly over unbaked crust and top with cheese and favorite toppings (be light in the middle so it doesn't get soggy). Bake preheated in 400 degree oven for about 25 minutes.

The Xanthan Gum required is worth the trip to the health food store, this package of powder is about $9, but has lasted me well over a year!

Sorry for the bad photos on this post- dinner was rushed and the nice camera was not available at the moment!