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    You are in: Home / Recipes / Gluten Free Pizza Crust Recipe
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    Gluten Free Pizza Crust

    Gluten Free Pizza Crust. Photo by paulamonster

    1/2 Photos of Gluten Free Pizza Crust

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    paulamonster's Note:

    You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour)

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    Ingredients:

    Yield:

    15inch ...

    Units: US | Metric

    • 3/4 cup gluten-free flour, mix

    Bean Flour Mix

    Directions:

    1. 1
      Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
    2. 2
      Preheat oven to 425 degrees.
    3. 3
      In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
    4. 4
      Set aside.
    5. 5
      In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
    6. 6
      Measure the water and add the rest of the sugar to it.
    7. 7
      Drop in the yeast to dissolve.
    8. 8
      Beat the egg-oil mix slightly, adding the yeast water.
    9. 9
      Beat in half the flour.
    10. 10
      Stir in the remaining flour and beat until smooth.
    11. 11
      Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
    12. 12
      Spread on your pizza sauce and add the toppings.
    13. 13
      Bake for 25 to 30 minutes.

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    Ratings & Reviews:

    • on October 20, 2007

      55

      this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour and the 1/4 cup tapioca starch for potato starch and let the yeast/sugar water combo set for about 5-7 minutes, you'll get a thicker, more pliable crust that i was able to mold the edges of into a lovely deep dish style crust.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2007

      45

      This recipe is very good for a 'thin and crispy' pizza base. For a more doughy base try Chewy Gluten-Free Pizza Crust. For the yeast I put in 2 1/4 teasps. For metric cookers, I turned the FF oven to 200C and cooked the pizza base for 10 mins before adding the topping. I also added the liquid mixture to the flour mixture, instead of the other way around. It seemed to combine more easily this way. Altogether, a hit with ALL the family.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2014

      45

      I used 1/2 cup rice flour and 1/2 cup garfava for the all purpose flour and light bean flour. I did not use any egg. I upped the oil to 1 tablespoon and just added added 1 tablespoon of water more. It came out thin and chewy. I liked it. I baked it for 10 min. then topped it. I don't like bready pizza so this was really good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Gluten Free Pizza Crust

    Serving Size: 1 (353 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 312.6
     
    Calories from Fat 108
    34%
    Total Fat 12.1 g
    18%
    Saturated Fat 2.4 g
    12%
    Cholesterol 211.5 mg
    70%
    Sodium 1788.5 mg
    74%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 1.7 g
    7%
    Sugars 8.7 g
    35%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    gluten-free flour

    bean flour

    tapioca starch

    xanthan gum

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