Pizza Crust #2 (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 created 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
2 cups white rice flour
6 teaspoons xanthan gum
¼ cup plus 2 teaspoons sugar
1 ½ teaspoons salt
1 1/3 cups nonfat milk powder
1 package dry yeast
2 large eggs, beaten
1 ¾ cups warm water
¼ cup melted butter or margarine
Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky!
Grease and flour two pizza pans. Divide the dough in half and roll out on pizza pans. Make sure to use lots of gluten-free flour on your hands and on the dough as you roll it. (I actually just use my hands, not a rolling pin). Bake at 350 degrees for about 15-20 min. or until browned.
Take out and put on ingredients. Bake again until cheese bubbly. This looks and tastes just like regular pizza and freezes well in individual pieces.
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