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Another Pizza Crust

clbevilacqua

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clbevilacqua Explorer
clbevilacqua
Posted

For years it has been a family tradition to have homemade pizza on Sunday nights. It took me forever to find a recipe that met both my picky tastes and that of my family (especially extended who don't exactly get the whole gluten-free thing) I am back to making pizza at least once a week for my family. Several people PM'd me for the recipe so I decided to just put it in a thread. For what it's worth-I hope you all enjoy it.

I make a base mix that I keep in the cabinet that is ready to use and only needs about 5-10 minutes to prep and into the oven! I have found Tom's Light Bread Mix to be a good general "flour" and can replace wheat flour cup for cup in many recipes.

Pizza Crust Base Mix

5 lbs. Tom's Light Bread Mix (from gluten free pantry)

4 teaspoons salt

1 cup gluten free, instant non-fat dried milk

1 1/4 cup sugar

Mix all ingredients well.

To make pizza crust: (This will make (2) 14-16" crusts. You can double recipe and the crusts freeze well after the first baking)

Pre-heat oven to 400.

Dissolve 1-2T yeast in 1 cup+2T and 1 tsp of sugar. Let sit 3-5 minutes so that it "proofs".

After yeast proofs, add to it 1/2 tsp of unflavored gelatin and stir to dissolve. Then add 2T of olive oil and mix.

To this mixture add 3 to 3 3/4 cups of the base mix, mixing well after each 1 cup addition (particularly the first cup). You will have to learn to judge when you have enough of the mix in after the 3 cups. I generally end up somewhere around the 3 1/2 cups area. The dough will be thick and just starting to bind to itself instead of the bowl and the beaters-if you have dough hooks-switch to those after the 2nd cup of base mix. I have found that the crust is rather forgiving if it has a bit less of the base mix-so don't sweat the last 1/4 cup.

Grease pizza pans. (I make individual crusts using glass pie plates.) Divide dough evenly. Grease your hands and pat, push dough evenly over the bottom of the pan.

Do not put toppings on crust yet. Put crusts in the preheated oven and bake for 4-5 minutes. You don't want them start browning so the first couple of times you will need to keep a close eye on them to get your timing down.

Take crusts out of the oven. Put on your toppings. Put them back in the oven for around 9 minutes or until the cheese is melted and crust is lightly browned.

Take 'em out and ENJOY!

I hope you enjoy this-let me know how it goes! I also talk/coach via telephone if you have any questions-let me know and I'll send you my #. If you are in the Boulder, CO area I do teach classes on an irregular basis-BUT they are generally free and only 2-5 people. If you like the pizza recipe-I have other things I make from the base mix (rolls, etc) and I can get the recipes to you if you want.

Good luck! God Bless you and all those you hold dear!

Cathy

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imsohungry Collaborator
imsohungry
Posted

Thanks for the recipe! Question: You teach gluten-free cooking classes? I don't live anywhere near you, but if I did, you better believe I'd attend! B) Blessings. -Julie

clbevilacqua Explorer
clbevilacqua
Posted
  • Author

I forgot to mention that these make great breadsticks, too. Just make sure you put in a LITTLE bit more flour mix so you can lay it out in sticks. Bake in a 400 oven for about 7-10 min. until lightly browned. Take them out of the ovens and immediately brush with butter, and sprinkle with garlic salt and parmesan cheese. mmm-mmm

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