after trying about 5 semi-disappointing pizza recipes i found online. i combined them and made my own, we love it. we generally use a large rectangular pan to make a thin crust pizza, but u could also make 2 smaller thin crust pizzas, or one thicker crust pizza. you can freeze the second crust for later use. this recipe can also be made without the potato starch, and instead bumping the tapioca starch up to 90g. weight conversion chart can be found at http://realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/
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- 1Pre-heat oven.
- 2measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy.
- 3combine flours, starches, guar gum, and salt. (dry mix).
- 4beat eggs, add cider vinegar, oil, and remaining 200 g water.
- 5add yeast, and then add dry mix.
- 6beat well for about 2 minute.
- 7grease pan (i like to use butter on a stone).
- 8dough will be more like batter in consistency.
- 9use hands to spread, sprinkling flour ontop of dough to prevent sticking.
- 10thinner crust will result in crispier crust.
- 11Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a "soggy" crust in final product.
- 12once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!
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Nutritional Facts for Homemade Gluten Free Pizza Crust
Serving Size: 1 (135 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 293.0
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 305.0 mg
- Total Carbohydrate 51.0 g
- Dietary Fiber 3.4 g
- Sugars 7.2 g
- Protein 4.8 g
The following items or measurements are not included: