Prep 0 mins
Cook 15 mins
This is a recipe from Cooking Free
Make and share this Quick Bread Gluten Free Pizza Crust recipe from Food.com.
- 1⁄2 cup cornstarch or 1⁄2 cup potato starch
- 1⁄2 cup tapioca flour
- 1 teaspoon sugar or 1 teaspoon honey
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon potato flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried rosemary leaves
- 1⁄2 teaspoon italian seasoning
- 2 tablespoons margarine
- 1 egg
- 1⁄4 cup soymilk
- rice flour
- Preheat oven to 400.
- grease 12 inch pizza pan.
- combine all ingredients except egg, milk and rice flour.
- Blend until resembles fine crumbs.
- ad egg and milk and form a ball.
- place dough on prepared pan and sprinkle with rice flour.
- pat down to 1/4 inch thickness.
- bake for 10-15 minutes.
- add toppings & bake for another 10-15 minutes.
I have used this recipe many times, but I tried the recipe again tonight using 1/4 cup of potato flour (the 1/4 tsp seemed silly), and it turned out much less sticky, easier to handle, better size, texture and taste. I think the original book was at fault. I especially like this recipe because it doesn't require yeast, an ingredient I often don't have.
We've tried quite a few GF crusts, and just came across this one. The texture was wonderful and the slices could be picked up without collapsing! It even had good flavor! Pizza has always been a quick throw together dinner for us, but since we've had to go GF, I have not found a good QUICK GF crust. THANK YOU for posting this one! It's "repeatable" as my family would say!! It did make a very small pizza so you'll have to make more than one for a family. Ours only came out to about 9 inches and was thin. YUM!
This was really hard to get to pat out. I tried oiling my hands and flouring them too. I could only get a 9" circle. I think I forgot the baking powder? I thought it would stick bad, even after cornmealing the pan, but it didn't. AFter 10 min., I flipped the crust. I used Diaya "cheese" and it was GF/CF and tastes pretty good. The crust was chewy, not hard at all. I would try again, increasing the ingredients for a larger pizza. It mixed up very easily too. And I used arrowroot for the cornstarch. So anyone with a corn allergy could make this.