loved it. Made it with ckick pea flour. My husband said it was the best crust I ever made. Next time I am going to try putting parchment paper down so it won't stick.
I think this is our new favorite pizza crust! Made just as stated except less seasoning and baked 9 and 12 minutes for a softer crust (12-inch pizza pan). I love how easy this is to mix up and the flavor and texture are great. Thanks for sharing.
Had a bit of bother with the timing, but oh boy was it worth it. Had pizza for lunch 2 days in a row. Cannot thank you enough, beginning to feel almost human again.
First GF Crust I've tried and it turned out great!
I've only been GF for a couple of weeks and was really craving pizza. I found this recipe and both my husband and I absolutely loved it! I think I will make a large batch to freeze so I always have some dough ready to go. Great recipe--thanks for sharing.
Thin, crispy crust, better than anything I've eaten commercially.
Unbelieveable! Tastes like the gluten version. My kids even wanted to eat just the crust before I put the toppings on! We've tried lots of bread recipes and I've been embarassed, but I would serve this pizza to a crowd. Thanks!
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!!!
Turned out pretty good, chewy. I don't know what the yeast actually does, since it doesn't rise at all... Anyways, I used buckwheat flour, guar gum, Pasta Sprinkle (no rye), brown sugar. It was pretty thick and sticky, so I oiled the rolling pin up pretty good and tried to roll it out. After the first bake (13 min. as a reviewer tried), I used a metal spatula to separate the stuck parts from the stone. I did the 15 min. for the 2nd bake, and the edges were a little too tough, but otherwise turned out good.
This sounds like a great recipe, my only concern is that sometimes in Italian seasonings you can find rye. My daughter is a newbie to CD so I know I've got a lot to learn, lots to research and read. This site has been a real gem to find.