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Nutrition Facts

Serving Size 1 (80g)

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%

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GFCF OAMC plan for JESmom

JillAZ

Gluten-Free Pizza Crust

Recipe #44487 | 30 min | 5 min prep | add private note
GinnyP

By: GinnyP
Oct 29, 2002

From Carol Fenster's "Special Diet Solutions".

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 425 degrees F.
  2. 2
    In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
  3. 3
    Beat on high speed for 3 minutes.
  4. 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. 5
    Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
  6. 6
    Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
  7. 7
    Make edges slightly thicker to hold toppings.
  8. 8
    Bake pizza crust for 10 minutes.
  9. 9
    Remove from oven.
  10. 10
    Spread pizza crust with your favorite sauce and toppings.
  11. 11
    Bake another 20 to 25 minutes or until top is nicely browned.

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Featured Reviews for This Recipe

From: ajandme

On Nov 19, 2009

Thank you, thank you, THANK YOU!! This was fabulous! I'm on a very restrictive diet right now due to medical reasons. I can't have dairy, potatoes, or tomatoes. This worked and tasted amazing. Thank you for including ideas for substitutions. I used the brown rice and then the sweet rice flour as a substitute for the powdered milk. Instead of a tomato sauce, I made a recipe I had for a roasted red pepper sauce. I topped the sauce with fresh spinach leaves, mushrooms, and green peppers, then added a bit more sauce on top to keep the veggies from drying out in the oven. PURE BLISS! THANK YOU SO MUCH, GINNY!!!

1 person found this review helpful

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  • From: Chef #1434108

    On Nov 8, 2009

    the best pizza ever! i believe it to be better than take out!

    1 person found this review helpful

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    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!

    20 people found this review helpful

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  • 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!

    13 people found this review helpful

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  • Read all 42 reviews

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