Yeast-free 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 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
½ cup cornstarch
½ cup rice flour
2/3 cup milk or milk substitution
1 teaspoon salt
1 tablespoons Italian spices
Dash of garlic powder or salt
Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.
For crispier crust, brush top with oil and bake five additional minutes. Add sauce and bake or freeze for future use.
Option: Cook on top of stove in a small frying pan like a crepe. Use medium-low heat, cook until set, do not brown. Use a 6 pan for kids size.
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