Prep 5 mins
Cook 25 mins
From Carol Fenster's "Special Diet Solutions".
- 14.79 ml dry yeast
- 158.51 ml brown rice flour (I use 'garfava' flour which is a blend) or 158.51 ml gram flour (I use 'garfava' flour which is a blend) or 158.51 ml fava bean flour (I use 'garfava' flour which is a blend)
- 118.29 ml tapioca flour
- 29.58 ml powdered milk (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair) or 29.58 ml 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)
- 9.85 ml xanthan gum
- 2.46 ml salt
- 4.92 ml unflavored gelatin
- 4.92 ml italian seasoning
- 158.51 ml water (110 degrees F)
- 2.46 ml sugar or 2.46 ml honey or 2.46 ml agave syrup
- 4.92 ml olive oil
- 4.92 ml 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.
I get rave reviews from gf people as well as non gfer's. I do have a little trick for making this perfect though. Once I get the dough on the well greased and well floured foil, I put the foil directly onto a preheated grill over medium heat. I cook for 5 minutes and then flip the dough over so it is directly on the grill and I peel off the foil and discard it. I cook the dough another 2 minutes and remove. Then I put on my topping and return to the grill. If the dough starts to get overdone, I remove the pizza from the grill and pop it under the broiler in my oven for a couple of minutes to get the cheese nice and bubbly. This cooking method makes a big difference. I have also doubled or tripled the recipe to make several crusts at once and then I freeze the crust to make an impromtu pizza later.
This was great! I patted it super-thin into a sheet pan and it made an awesome thin-crust pizza. I loved the italian seasoning in it, too. Instead of gelatin, I used an egg and reduced the liquid by 1/4 cup to compensate. Thanks for a great recipe!
This is AMAZING. I have been gluten free the past year and was stuck paying 20 dollars at Fresh Brothers for essentially a personal sized pizza gf pizza (A complete and utter RIP OFF) for the same quality crust that this one cost me pennies to make.
I followed directions to a tee except for the modification of flipping the crust 1/2 way through the initial baking, and having to cook my pizza about 20 minutes total.
Will make this recipe again and again, even for non GF people as it is simply a great crust. Thank you!!!