Monday, March 1, 2010

gluten free pizza crust

Pizza!!! I love pizza and having a gluten free and dairy/soy free diet restriction for the kids pretty much takes care of pizza. Until now. This crust turned out perfectly and acted just like wheat. Plus it has Italian seasonings in the dough so making a pizza with no cheese is still good. I made a large pizza with cheese and then a small single serve pizza without cheese for my daughter. She loved it. I think we can finally have pizza on our menu again. All thanks to my sister for sending me this fabulous recipe....thanks!!!

The recipe is from here. I made no changes to the original recipe, besides using sweet rice flour instead of powdered milk. That seems to be a great replacement for powdered milk.

Gluten Free Pizza Crust:

  1. Preheat oven to 425 degrees F.
  2. In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
  3. Beat on high speed for 3 minutes.
  4. (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.
  5. Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
  6. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
  7. Make edges slightly thicker to hold toppings.
  8. Bake pizza crust for 10 minutes.
  9. Remove from oven.
  10. Spread pizza crust with your favorite sauce and toppings.
  11. Bake another 20 to 25 minutes or until top is nicely browned.

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