The Easiest Homemade Pizza Crust Ever!

[Guhlia]

Okay, so I opened up my new Bette Hagman "The Gluten Free Gourmet Cooks Fast and Healthy" and I see this recipe for a pizza crust that only uses FIVE ingredients!!! I was in a hurry for dinner last night so I whipped it up (in record time I might add). I wasn't expecting much in the way of flavor, but WOW!!! It tastes and feels similar to a Tombstone pizza. Well, I haven't had Tombstone for years, but I think that's what it tasted like. It was very similar to regular, premade freezer pizzas. My non-gluten-free DH LOVED it and my super picky DD gobbled down three pieces, a record amount of food for her to consume. I don't know how good it would be with just cheese, but with bacon and onion it was FABULOUS!!!

[Guhlia]

I almost forgot to mention that it's also rice, yeast, and egg free and EASILY adaptable to dairy free too if you substitute something for the cheese. I personally like it with bbq sauce, chicken, and onion.

[Turtle]

Don't be shy, share the recipe with us! Or PM it to me if you'd rather. THANKS!

[eKatherine]

You could just tell us what those five ingredients are.

[VegasCeliacBuckeye]

Well,

what is the recipe????

Inquiring minds want to know...

[DingoGirl]

You could just tell us what those five ingredients are.

No no, she has to give us the exact recipe!

[Guhlia]

Ok, ok, ok... Here goes:

Bette Hagman's Bean Flour Pizza Crust

1-1/2 cups light bean flour mix (I use her pre-made bean flour mix)

1 tsp baking powder

1/4 tsp salt

3/4 cup milk or milk substitute

1/4 cup vegetable oil

Preheat the oven to 400 degrees F

In a medium bowl, combine flour mix, baking powder, and salt.

Measure the milk and stire in the vegetable oil until blended. Stir this liquid into the dry ingredients. Spread in a 10" circle on a cookie sheet, making the edges slightly thicker.

Bake for about 10 minutes. Spread on a pizza sauce and your favorite pizza toppings and return to the oven for about 9 to 10 minutes. If you prefer, spread the sauce and your toppings on the unbaked crust and bake for about 20 to 25 minutes.

My notes: This mix works well in a mixer and, from my experience, will come out looking more like a runny pancake batter than pizza dough, but it bakes up fantastic. I have to use a pizza pan to get a round shape because it's so runny. I generally bake the untopped shell for 15 mintues rather than 10, but I imagine that depends on your oven. I would bake it until the edges just start getting browned. Then add pre-cooked toppings as you like. I would imagine that if you used several smaller pans these would freeze very well. I haven't tried that yet though. I need to buy some small pizza pans.

ENJOY!!! Let me know what you guys think because I'm considering serving this to some friends. I want to make sure we're not the only people who enjoy it.

Oh yeah, I forgot to say that I just throw the ingredients in my mixer and walk away for a minute. I don't mix slowly or anything like the recipe says and it turns out fabulous. This is by far the quickest, easiest pizza recipe that I've ever come across.

[lonewolf]

When I get the courage to try bean flour, I'll have to try that. I make a pizza crust from a similar recipe that uses part Bob's Red Mill gluten-free Flour mix and it has bean flour in it, but I've been afraid to try all bean flour.

[Green12]

Looks like a good recipe Thanks for sharing!

So are Bette Hagman's mixes all about the beans? Does she have any mixes without bean flours? Or can any brand flour mix substitute here?

I'm also staying away from legumes and the bean flours.

[Guhlia]

I imagine you could make it with rice flour, potato starch, and tapioca starch, but I haven't tried it like that.

[VegasCeliacBuckeye]

Make sure you use gluten free baking powder!

[Guhlia]

Clabber girl is gluten free as well as Wal-mart's GV brand. Of course, always double check the label, but both of those say gluten free on the canister.

[Turtle]

Thanks!

[Green12]

Clabber girl is gluten free as well as Wal-mart's GV brand. Of course, always double check the label, but both of those say gluten free on the canister.

So is Hain Featherweight Baking Powder

[lpellegr]

The Easy Pizza recipe on the page right before Bette Hagman's Bean Flour Pizza Crust (the one this thread is about) is really good and actually bakes up better with her original blend than with the bean flour, so if you like a thick crust pizza with no beans, this is good.

[TinkerbellSwt]

I just made the Easy Pizza Crust one before the Bean Crust one. I didnt have the flour for the bean flour.. I actually am surprised that I like the pizza crust. I am very picky and didnt even eat pizza crust really before I went gluten free. This stuff is pretty good!

[Luvs to Scrap]

So are Bette Hagman's mixes all about the beans? Does she have any mixes without bean flours? Or can any brand flour mix substitute here?

In her first gluten-free Gourmet cookbook she gives a recipe for Jill's Quick and Easy Pizza Crust that uses rice flour (I used brown rice) and cornstarch. My family loves it. I am not home right now but can get you the recipe Sat evening if you are interested. Takes rice flour, cornstarch, xanthan gum, milk, eggs, and crisco. I have tried it with oil and it works but crisco seems to hold up a little better.

She has 2 flour mixes Featherlight and gluten-free mix that do not have bean flours in them. In one of her cookbooks it says you can use any of her mixes but that sometime you might need to alter recipe a little. Bette Hagman's cookbooks have been a lifesaver to me since we discovered my husband and son have celiac. Kendra

[mamatide]

The very first pizza crust that I cooked Gluten Free was Carol Fenster's. I bought the book Gluten Free 101 but her entire recipe and step by step picture-instructions are on her website at Open Original Shared Link.

I have to say that I like this pizza crust every bit as much (and possibly more) than regular. We all love it and eat pizza every week.

It's easy to make (the instructions say to use a food processor but I use my Kitchenaid stand mixer). And it has a spoon (Tb or tsp I can't remember) of italian seasoning in the crust that makes it perfectly delish. Also, it's chewy and you can actually pick up your pizza.

So along with all of the recommendations here I wanted to add this one. It's available free at the website above, doesn't use any weird flour (uses tapioca and brown rice flour - not the superfine type just the regular brown rice flour).

So give it a try. I love it. We all love it.

mamatide

[pesto126]

hmm.. I wonder if sharing that recipe violates some sort of copywrite law? Thx for the recipe though!

[FrostyFriday]

The Easy Pizza recipe on the page right before Bette Hagman's Bean Flour Pizza Crust (the one this thread is about) is really good and actually bakes up better with her original blend than with the bean flour, so if you like a thick crust pizza with no beans, this is good.

Sooo what is the recipe for that one?

[Shannon27]

The very first pizza crust that I cooked Gluten Free was Carol Fenster's. I bought the book Gluten Free 101 but her entire recipe and step by step picture-instructions are on her website at Open Original Shared Link.

I have to say that I like this pizza crust every bit as much (and possibly more) than regular. We all love it and eat pizza every week.

It's easy to make (the instructions say to use a food processor but I use my Kitchenaid stand mixer). And it has a spoon (Tb or tsp I can't remember) of italian seasoning in the crust that makes it perfectly delish. Also, it's chewy and you can actually pick up your pizza.

So along with all of the recommendations here I wanted to add this one. It's available free at the website above, doesn't use any weird flour (uses tapioca and brown rice flour - not the superfine type just the regular brown rice flour).

So give it a try. I love it. We all love it.

mamatide

Wow, that pizza looks great!! I am TERRIBLE at pizza dough. I always end up with a hole in it. She makes it look very easy!! Thank you so much for posting this!

Shannon