By GinnyP on October 29, 2002
Photo by Photo Momma
Photo by Photo Momma
"From Carol Fenster's "Special Diet Solutions"."
Serving Size: 1 (51 g)
Servings Per Recipe: 6
"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!!!"
"Yep, it's that good. I used 1/3 cup soy and 1/3 cup rice flour in place of the garfava. I followed another reviewers suggestion and put it on foil and did first bake on the grill. Be sure to REALLY put a lot of olive oil on the foil first. I made a bunch of them and froze for a quick pizza, just add toppings and finish baking. We couldn't tell it was gluten free."
"made it for my dad while my folks were visiting (he has gluten allergies). we all had a taste of his pizza & for the first time ever, i think it was comparable, if not better than the non-gf meal the rest of us had. i've always felt badly that he has had to give up yummier food, but not with this crust! my mom has asked for the recipe and is now making it for the both of them at their home as well! goes great with Ultimate Pizza Sauce by SAMS_Club."
"This crust was awesome. My husband, who is a baker and doesn't have to eat gluten free, even loved it. Came out terrific. Having never even made a pizza dough at all I was surprised at how easy this one was to make. I substituted a geletin sheet for the teaspoon of geletin powder because that was all I had. Since I also didn't have cider vineger I substitued white wine vineger and a touch of apple juice for that. Other than that I followed the recipe exactly and I loved the result."
"the best pizza ever! i believe it to be better than take out! Tonight I am trying it in a calzone (sp?) wish me good luck. after it is done baking i will be glazing it with garlic butter and cheese"
"This recipe is amazing. My mom has a gluten alergy so I always have to make separate meals for her with no gluten because the gluten free stuff is always a little bit strange texture and taste and none of the rest of the family wants to eat it. This recipe was as good as if not better than the pizza dough with regular flour in it. Next time, I'm making this one for the whole family! For the flour in mine I used kinnikinnick's Kinni-Kwik bread and bun mix. AMAZING!! Thank you for the recipe!"
"We usually buy Udi's brand pizza crust at the store, but now with this easy and tasty recipe, I'm going to save myself money and make it myself. I didn't have any powdered milk, but I did add flax meal in it's place. During the blending process, I added about a 1/4 cup of extra water. The pizza crust came out superbly! All my kids (even the two who eat gluten) gobbled it all up!"
"Wow, my friend's husband uses this recipe to make pizza because he has Celiac and it is DELICIOUS. You probably wouldn't be able to tell that it's gluten-free. They use bob's red mill flours (garfava) and honey as the sweetener as well as evaporated milk. I can't wait to try to make this dough myself. I've had the pizza fresh and microwaved the next day and it's fantastic. Definitely recommended."
"This recipe is amazing...first time making gluten free pizza that I enjoyed, my kids and husband didn't even notice ;)"
"Excellent GF Pizza Crust! My GF friend claims this was the best pizza she's had since becoming GF 4 years ago. So glad I could do that for her, thanks to YOUR recipe. The rest of us really enjoyed it as well, and wouldn't have really known a difference from the regular pizza crust. I forgot to buy the tapioca flour, so used cornstarch (1/2 as much). Also, after taking the crust out of the oven the first time, I brushed a little olive oil and honey over the crust before the sauce. Yum. Thanks so much for a recipe I'll use many times. :-)"
"This crust is awesome! I had been craving pizza so badly and thought making my own GF dough would be a pian - this one is easy and tastes GREAT! I also used Brown Rice Flour and baked the 1st time for 13 min."
"Thank you! Excellent crust the 2nd time around! I made this recipe a few months back and had no success. After reading the rave reviews, I assumed it was my yeast. I tried it again today and WOW! I did try a few things differently this time around. I used white rice flour instead of brown and proofed the yeast for 5 minutes with agave in the lukewarm water. I also added 2 tbsp more of lukewarm water while the mixture was being beaten on high. When It came time to pat it into the pan, I added rice flour to the surface of the dough and then used a piece of plastic wrap to pat it out. My celiac husband and child LOVED it and so did I! Much better than any gluten containing crust I've tried!"
"This is a great recipie. For those of you who thought it was a little soggy, try rolling it out really thin, cooking it for 10 minutes on one side and then flipping it and cooking it for another 10 minutes. Then I add my toppings. Kids loved it."
"Maybe I just haven'tbeen GF long enough to appreciate this, but I didn't think it was very good. The consistency is just too gummy...too egg-y & rice-y for my liking. Of course, that could be because I like a lot of sauce??? The only variance I made was the 2T. tapioca instead of the powdered milk, and I only used 1/2 tsp. italian sessoning. Having said all of that, my kids and hubby (who will eat any thing that looks like a pizza) thought it was just fine. So, it might just be me! I think I will keep looking."
"I think this crust is one of the best. I bake mine on a cookie sheet. I bake mine first and then add the sauce and toppings. I also sautee my veggies first. I add a little more sweetener and salt too my dough because I like it that way. I use fresh chopped rosemary in the dough when I have some."
"This tastes incredible!"
"I'm pretty new to GF baking, and we always had pizza every Friday night so not being able to eat pizza like we used to has been very disheartening.
I tried this because I had the ingredients on hand (for the most part)...many GF pizza crust recipes call for a mix of several kinds of flours that I just haven't gotten around to purchasing yet. I used brown rice flour, and substituted 1/2 the amount of tapioca flour with cornstarch as one reviewer did, and 2 TB of nutritional yeast in place of the dry milk. I also used an egg instead of gelatin. I also used honey for the sweetener, because I remember someone commenting somewhere on a GF bread recipe that honey helps mask the "gf-ness".
This dough was very easy to make and pretty tasty. It's apparent from the comments that some people thought this was just like "real" pizza crust, and, while it did not have a particularly noticeable gluten-free kind of taste, it did not have the texture of regular wheat pizza crust. This could be because I did not use tapioca flour, I intend to purchase some and make this again as written.
Over all, very good and I will make it again. Thanks!"