Gluten Free Pizza Crust

From: Chef #629158

On Jan 26, 2008

I don't know why this didn't work for me. It was the worst g-f pizza i have made yet. I was looking for a crispy crust, not gummy. What i got were slabs of chewy, gummy stuff that didn't taste apatizing. Maybe it was because my yeast was stale.

From: JAD40

On Jan 22, 2007

This recipe is very good for a 'thin and crispy' pizza base. For a more doughy base try Chewy Gluten-Free Pizza Crust. For the yeast I put in 2 1/4 teasps. For metric cookers, I turned the FF oven to 200C and cooked the pizza base for 10 mins before adding the topping. I also added the liquid mixture to the flour mixture, instead of the other way around. It seemed to combine more easily this way. Altogether, a hit with ALL the family.

From: LeanneHock

On May 28, 2004

Thank you Paula for sharing this wonderful recipe. I just made it for my picky GFCF 3 year old and she, and the rest of the family, loved it. I used white rice flour for the gluten-free flour, and garbanzo for the bean flour. Next time I'm going to try baking it a bit before adding the toppings.

From: Chef Marie in Portland

On Oct 20, 2007

this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour and the 1/4 cup tapioca starch for potato starch and let the yeast/sugar water combo set for about 5-7 minutes, you'll get a thicker, more pliable crust that i was able to mold the edges of into a lovely deep dish style crust.