This recipe is amazing...first time making gluten free pizza that I enjoyed, my kids and husband didn't even notice ;)
Excellent GF Pizza Crust! My GF friend claims this was the best pizza she's had since becoming GF 4 years ago. So glad I could do that for her, thanks to YOUR recipe. The rest of us really enjoyed it as well, and wouldn't have really known a difference from the regular pizza crust. I forgot to buy the tapioca flour, so used cornstarch (1/2 as much). Also, after taking the crust out of the oven the first time, I brushed a little olive oil and honey over the crust before the sauce. Yum. Thanks so much for a recipe I'll use many times. :-)
This crust is awesome! I had been craving pizza so badly and thought making my own GF dough would be a pian - this one is easy and tastes GREAT! I also used Brown Rice Flour and baked the 1st time for 13 min.
Thank you! Excellent crust the 2nd time around! I made this recipe a few months back and had no success. After reading the rave reviews, I assumed it was my yeast. I tried it again today and WOW! I did try a few things differently this time around. I used white rice flour instead of brown and proofed the yeast for 5 minutes with agave in the lukewarm water. I also added 2 tbsp more of lukewarm water while the mixture was being beaten on high. When It came time to pat it into the pan, I added rice flour to the surface of the dough and then used a piece of plastic wrap to pat it out. My celiac husband and child LOVED it and so did I! Much better than any gluten containing crust I've tried!
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.
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.
This recipe will give XXX Pizza Place a run for their money!! I used Namaste flour in place of brown rice flour, tapioca, and xanthan gum. Also, did not have gelatin so I omitted that. As for the powdered milk, I used real milk and added a capful of cider vinegar to make buttermilk. Very liberally coated foil with olive oil and rice flour. Bake 425 10-15min,added sauce and toppings, bake another 5-10min,then broiled 2 min. Thank you for this ABSOLUTELY DELICIOUS recipe that TASTES like real pizza!!!! Thank you, I (have) cried thinking I'd never have real pizza again!:)))
Great tasting pizza crust! I have an intolerance to xanthan gum, so I left it out, and so my crust came out more of a thin and crispy crust and didn't rise much. But the flavor is perfect and we enjoyed it very much. I used brown rice flour and in place of the milk powder, I used sweet rice flour. I might try adding some baking powder next time to see if it will rise more, to make up for taking the x. gum out.
This pizza is the best gluten free crust I've done (I've done a bunch). I used an all purpose mix in place of the recommended flour blend and it turned out fabulous. I doubled the recipe for 2 crusts but next time will triple for 2 pizzas because the crust was too thin on the outside and got a little too crispy. I used pizza stones and preheated them in the oven so they were hot when I pressed the dough on. So delicious! I don't ever need to try another gluten free dough!