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    Scott Adams
    Scott Adams

    Pizza Crust & Pizza Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Kristine Green.

    2 parts rice flour
    1 part potato flour
    1 part potato starch

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    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.

    Sauce:
    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.

    Pizza Crust:
    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!

    Edited by admin



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  • About Me

    Scott Adams

    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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  • Related Articles

    Scott Adams
    1/2 teaspoon yeast
    1 cup warm water
    1 teaspoon sugar
    2/3 cup rice flour
    1/3 cup potato starch flour
    1 tablespoon potato flour
    1 ½ tablespoons melted shortening
    1 teaspoon salt
    Dissolve yeast in ½ cup warm water, and add sugar. Add rest of ingredients and mix well. Add the rest of water until it is the consistency of thick batter. Grease pizza pan and pour dough into center and spread around evenly. Add toppings and cook at 400 for 15 to 20 minutes.


    Scott Adams
    This recipe comes to us from Linda Sowry.
    1 cup gluten-free flour ½ cup Argo or Kingsfords corn starch 1 teaspoon baking powder ¼ teaspoon salt 1 teaspoon xanthan gum Seasoning – pinch of parsley, oregano & parmesan cheese. ¾ cup milk ¼ cup Mazola corn oil 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that). 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that) Favorite toppings Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet...


    Scott Adams
    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
    Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)


    Scott Adams
    ½ cup cornstarch
    ½ cup rice flour
    2/3 cup milk or milk substitution
    2 eggs
    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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