Gluten-Free Crispy Pizza Crust or Flatbread Crackers

Pizza on the Elimination Diet! Hooray!! This original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

Our modified version or this recipe, according to the items we're eliminating, appears below.

Ingredients:
1 1/2 C. Gluten-Free Flour Mix (I've used All-Purpose GF Baking Flour by Bob's Red Mill)
2 tsp. gluten-free baking powder (Rumford's Aluminum-Free Baking Powder is GF)
1/4 tsp. xanthan gum
1/2 tsp. dried thyme
1/2 tsp. APB
1 C. water

Procedure for Crispy Pizza Crust:
1) Preheat oven to 425 degrees. Line a metal baking sheet with parchment paper. Set aside.

2) Combine the dry ingredients in a large bowl. Thoroughly mix together with a whisk until fully combined.

3) Add the water to the flour mixture, stirring with a rubber spatula to combine.

4) Working quickly, pour the batter onto the parchment paper and smooth it out to desired thickness (no thicker than 1/2 inch).

5) Pre-bake the crust for about 15 minutes.

6) Remove the crust from the oven and top with preferred toppings.

7) Return pizza to oven for five minutes to heat everything through. Serve immediately.

NOTE: The original crust calls for 1/2 tsp. each of oregano and garlic powder, and 1 tsp. apple cider vinegar. I used APB instead, since we couldn't have those things, and took out the 1/4 tsp. sea salt.

Procedure for Flatbread Crackers:

1) Assemble the dough as above.

2) Roll the dough thin and, instead of baking for 15 minutes, bake it for 5-10 minutes longer, until golden and crispy.

3) Cool completely before breaking it up into random-sized pieces.

4) Serve with your favorite dip or spread.

NOTE: This is going to be our Communion bread for the duration of the Elimination Diet, or at least until I find something more suitable. It's a delicious, semi-plain cracker that should be fine for Communion, especially if I leave out the spices.