Pizza Crust & Pizza Sauce (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
This recipe comes to us from Kristine Green.
2 parts rice flour
1 part potato flour
1 part potato starch
When making the pizza have all ingredients there and handy. Do the sauce first so the spices can blend. Have cheese grated and any meat already cooked if necessary. All veg. cut if using them. Then do the crust dough last, because once it is mixed you knead it just enough to make a ball and roll it out as quickly as possible. I rolled it out on parchment paper and put the paper right on the pizza pan to cook it. I shaped the edges when it was on the pan. Added the ingredients and baked on 400 degrees F. for about 15 minutes or until crust was brown. Let it set for 5 minutes before cutting.
1 small can of gluten-free tomato sauce
1 small can of gluten-free tomato paste
1 teaspoon olive oil
*spice as you like with any or all of the following: onion powder, garlic powder, thyme, oregano, sugar pepper, Italian seasoning, basil
Mix well and set aside.
1 cup warm water
1 teaspoon sugar
1 package or 2 ¼ teaspoon yeast
2 cups flour mix from above
2 teaspoons salt
2 tablespoons olive oil
Dissolve sugar in water and sprinkle yeast on top. Set aside for 5 minutes. Combine all ingredients in a bowl and beat. It wont take long! Quickly form into ball and roll out. It will feel a little stiff, dont worry or dwaddle at this point. Once you have shaped it to the pan you can add sauce, cheese, and anything you like. Bake!
As always, Celiac.com welcomes your comments (see below).