gluten-free pizza crust =)

April 19, 2010

since going (mostly) gluten-free this past fall, i’ve been finding ways to modify foods … so that they taste as good (or better!) than the “original.”

this pizza crust recipe rocks!! we have friday night pizza nights and each week,  i’d prepare regular crust for my family, and this separate crust for me. last week, maddie asked if she could have the crust that i have! yes! =) so i made a double batch in a casserole dish and it was delicious.

this is the recipe that i started with and i have made a few modifications …

combine the following:

1 tbsp dry yeast

2/3 c brown rice flour or gram flour or fava bean flour (i use brown rice flour)

1/2 c tapioca flour (i ran out last week so just replaced w/brown rice flour –  it was good but i think it’s better w/the tapioca)

2 tbsp powdered milk or non-dairy powdered coffee creamer (i don’t do this!! i did add 2 tbsp extra tapioca flour when i had it)

2 tsp xantham gum

1/2 tsp salt

1 tsp unflavored gelatin (have never added this)

1 tsp italian seasoning (i add onion powder, garlic salt, pepper … whatever)

2/3 c water (11o degrees … but honestly, how hot is that?! i’ve never measured, just used warmish water)

1/2 tsp sugar or honey or agave (i use either honey or agave)

1 tsp olive oil

1 tsp cider vinegar (i use raw apple cider vinegar)

*preheat oven to 425

*mix this all w/regular beaters … low for a bit then on high for a few minutes (add a bit more water if needed)

*put mixture in lightly greased (i pour olive oil over casserole); put brown rice flour on top to prevent sticking … press it in to corners

gotta love the handprints!!

*bake for 10 mins

after 10 minutes baking

*now, put toppings on … (i have been doing either a bbq chicken or last week, sausage-pepp-cheese-olives!)

*bake for about 20 more minutes and voila,

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