Gluten-Free Pizza Crust Recipe #44487
From Carol Fenster's "Special Diet Solutions".
by GinnyP
30 min | 5 min prep
SERVES 6
- 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
- Preheat oven to 425 degrees F.
- In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
- Beat on high speed for 3 minutes.
- (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.
- Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
- Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
- Make edges slightly thicker to hold toppings.
- Bake pizza crust for 10 minutes.
- Remove from oven.
- Spread pizza crust with your favorite sauce and toppings.
- Bake another 20 to 25 minutes or until top is nicely browned.
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5 stars