1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (51g) Recipe makes 6 servings The following items or measurements are not included below: tapioca flour xanthan gum 1 teaspoon italian seasoning |
||
| Calories 92 | ||
| Calories from Fat 18 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 207mg | 8% | |
| Potassium 126mg | 3% | |
| Total Carbohydrate 15.6g | 5% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.5g | ||
| Protein 3.1g | 6% | |
people who like this recipe also like:
By: GlutenFreeGirl
By: JustJanS
By: wildheart
By: GinnyP
By: GinnyP
Gluten-Free Pizza Crust
By: GinnyP
Oct 29, 2002
From Carol Fenster's "Special Diet Solutions".
SERVES 6
Ingredients
- 1 tablespoon dry yeast
- 2/3 cup brown rice flour or gram flour or fava bean flour (I use 'garfava' flour which is a blend)
- 1/2 cup tapioca flour
- 2 tablespoons powdered milk or non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin
- 1 teaspoon italian seasoning
- 2/3 cup water (110 degrees F)
- 1/2 teaspoon sugar or honey or agave syrup
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
Directions
1
Preheat oven to 425 degrees F.2
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.3
Beat on high speed for 3 minutes.4
(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.5
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).6
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.7
Make edges slightly thicker to hold toppings.8
Bake pizza crust for 10 minutes.9
Remove from oven.10
Spread pizza crust with your favorite sauce and toppings.11
Bake another 20 to 25 minutes or until top is nicely browned.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Multigrain Loaf (By the Canadian Living Test Kitchen)
Bread Everyday! No Knead Boule
Browse similar recipes by category
- Course > Breads > Yeast
- Course > Main Dish > Pizza
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #572152
On Jun 5, 2009
This is a great recipie. For those of you who thought it was a little soggy, try rolling it out really thin, cooking it for 10 minutes on one side and then flipping it and cooking it for another 10 minutes. Then I add my toppings. Kids loved it.
From: Cookin'-4-5
On May 5, 2009
Maybe I just haven'tbeen GF long enough to appreciate this, but I didn't think it was very good. The consistency is just too gummy...too egg-y & rice-y for my liking. Of course, that could be because I like a lot of sauce??? The only variance I made was the 2T. tapioca instead of the powdered milk, and I only used 1/2 tsp. italian sessoning. Having said all of that, my kids and hubby (who will eat any thing that looks like a pizza) thought it was just fine. So, it might just be me! I think I will keep looking.
From: elainegl
On Dec 9, 2004
I can't believe this hasn't been reviewed before now. This is THE BEST gluten-free pizza crust recipe. I use brown rice flour and it turns out so good! Even my non-celiac husband likes it, as do both my picky kids. I changed the cooking times to 13 minutes for the first bake and 15 minutes for the second. It takes me 45 minutes from start to table...quick as delivery!
From: Kimmer #2
On Oct 7, 2005
This pizza crust is our new favorite. We usually add Italian Seasonings to the dough to give it even more flavor. Often times we double or triple the recipe so that we can freeze it in sections. Excellent!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved