2 teaspoons active dry yeast
1 Tablespoon granulated sugar
1 cup warm water (105-115 degrees)
1 package of Bob’s Red Mill Gluten Free All Purpose Pizza Crust Mix
1 Tablespoon salt
1 Tablespoon olive oil
2 cups gluten free all purpose baking flour (plus extra as needed)
Equipment: 1 Big Green Egg
1 Big Green Egg convEGGtor
1 Big Green Egg Pizza Stone
1 Big Green Egg Pizza Peel
Set the Big Green Egg for indirect cooking with pizza stone on top of the grate which sits on top of the inverted convEGGtor. Place aluminum foil on top of the pizza stone to prevent the crust from burning. Preheat Big Green Egg with pizza stone in place to 600°F.
Combine yeast, sugar and water in a small bowl and let stand about 10-15 minutes until liquid becomes frothy. Place full package of Bob’s Red Mill Gluten Free All Purpose Pizza Crust Mix and salt in a separate large bowl and add egg and oil to wet ingredients; then pour in the small bowl with the yeast. Wet your hands with water and knead the resulting dough by hand.
Split the dough into two large balls. Place one ball into a large bowl and cover the bowl with Saran Wrap. Place the second ball in a separate bowl and cover that bowl with Saran Wrap. Allow the balls to rise for 30 minutes.
Place 1 cup of all purpose gluten free flour on a cutting board. Use a rolling pin with some flour on it to roll out one of the dough balls into a 10- to 12-inch circle on the cutting board. Cover with favorite sauce and toppings. Sprinkle all purpose gluten free flour on pizza peel, transfer pizza dough with toppings on top to pizza peel, and then gently slide the pizza onto the pizza stone within the pre-heated Big Green Egg. Cook for 10 minutes or until the dough is slightly brown and the cheese is melted and bubbling.
Remove the pizza and repeat steps 6-8 for a second pizza from the second dough ball. Makes 2 large pizzas.