Yeast-free, gluten-free pizza crust

Today is game night and for one of the appetizers we are making pizzas with Trader Joe's pizza dough. Two of the expected guests don't eat carbs and the third has been leaning towards a gluten-free diet, so this attempt at pizza blasphemy is for her.

I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.

Ingredients

2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans

Directions

Preheat oven to 425 degrees F.

1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.

2. Whisk wet ingredients together: eggs, rice milk, half and half.

3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.

4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.