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Amazing Pizza Crust (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions.
gluten-free dry yeast
2/3 cup brown rice flour or bean flour
½ cup tapioca flour
2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
2 teaspoons xanthan gum
½ teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 deg F)
½ teaspoon sugar or ¼ teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray
Preheat oven to 425 degrees.
In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.
Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Preparation time: 45 minutes
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Yeast Pizza Crust (Gluten-Free)
2 cups white rice flour
1 package Red Star yeast
2 teaspoons xanthan gum
1 teaspoon sugar
½ -1 teaspoon salt
2 tablespoons vegetable oil
1 1/3 cup very warm water
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Pizza Crust #2 (Gluten-Free)
1 cup brown
2 cups white
6 teaspoons xanthan
¼ cup plus 2 teaspoons sugar
1 ½ teaspoons salt
1 1/3 cups nonfat
1 package dry yeast
2 large eggs, beaten
1 ¾ cups warm water
¼ cup melted butter or margarine
all together and place in bread machine at regular setting
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