Yeast-Free Pizza Crust (Gluten-Free)

From: Chef #1414618

On Oct 13, 2009

After going 10 or so months on a meat-veggie-nut-only diet, I decided that I really needed some "bread" that agreed with my gluten/yeast/sugar sensitivities. I used this recipe and I cooked the crust on the grill (low heat!) and topped with a 1/4 cup of Don Pepino pizza sauce and sliced up a fresh mozarella ball. When it was cooked, I doused it with extra virgin olive oil (unrefined, cold pressed). It was like Heaven. The hardest part was to not eat the whole thing in one sitting!

From: Been There, Baked That

On Aug 30, 2009

I've been using this recipe for about 6 months now and absolutely LOVE IT! I make the recipe exactly as listed & the only time I had trouble was when I forgot to grease my pan. Speaking of pans - it works best on a solid pizza pan that has a bit of an edge on it. That way the pizza crust can curve up a bit at the edges.

From: Chef #1399393

On Sep 30, 2009

Well, I tried the recommendation to double the recipe and use 3 eggs, and it would have turned out great, but I over mixed it. It puffed up nicely with the initial bake, but became really dense once I baked it with the toppings. I will definitley try it again, but mix sparingly...

From: Chef #924586

On Apr 6, 2009

Interesting recipe. Great taste, although the ingredients quantity need some work. We used 1 cup of flour. Instead of egg, we used agar substitute, worked great. No oil in the recipe ? - Used 1T of olive oil - needed 2T. - next time. Trying to eat healthier/ vegan, excluding eggs (loaded with bacteria) and cornstarch- GMO. Also used richer goat's milk, instead of standard milk - no antibiotics, steroids, etc.