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    Scott Adams

    New York Style Gluten-Free Pizza Crust

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “hangininthere” in the Gluten-Free Forum.



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    Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.

    Ingredients:
    2 tablespoons rapid rise yeast
    1 1/3 cup warm milk
    1 teaspoon sugar

    1 1/3 cup brown rice flour
    1 cup tapioca flour
    2 teaspoons guar gum
    1 teaspoon salt
    2 teaspoons unflavored gelatin powder
    2 teaspoons dried Italian seasoning

    2 teaspoons olive oil
    2 teaspoons apple cider vinegar

    Directions:
    Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well.

    Butter and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan - sprinkle top of dough with flour so dough doesnt stick to your hands as youre shaping pizza. Rub olive oil on top of patted out crust. Bake plain un-topped crust for 10 minutes. Remove from oven and add toppings.

    Return to oven and bake for another 20 minutes.

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    I thought this was a very good recipe, the best pizza crust we've had yet and I've tried several recipes. However, I used 1 cup white rice flour and 1/3 cup sorghum flour as I was out of brown rice flour. It was good enough that now I don't know if I want to try the straight brown rice flour! But maybe I will have to compare.

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    I thought this was a very good recipe, the best pizza crust we've had yet and I've tried several recipes. However, I used 1 cup white rice flour and 1/3 cup sorghum flour as I was out of brown rice flour. It was good enough that now I don't know if I want to try the straight brown rice flour! But maybe I will have to compare.

    Just made this tonight, I used xanthan gum in place of guar gum and agar in place of gelatin. Otherwise I followed per the recipe. Shaped it on a parchment paper lined large cookie sheet and covered it with Saran wrap so I could roll it out. It worked perfectly Topped with a little red sauce, onion, mushrooms, sun-dried tomato olives and an arugula pesto and over course mozzarella cheese. It was DELICIOUS!!!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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