Gluten Free And Yeast Free Pizza Dough

[clnewberry1]

I want to make a gluten free, yeast free pizza dough. I am having a hard time finding a recipe that is both yeast free and gluten free. I have a couple of Pamela's mixes and Betty's bean flour mix and Authentic foods all purpose mix.

Could I use either one of these?

Any recipes would be appreciated.

Crystal

[jerseyangel]

I want to make a gluten free, yeast free pizza dough. I am having a hard time finding a recipe that is both yeast free and gluten free. I have a couple of Pamela's mixes and Betty's bean flour mix and Authentic foods all purpose mix.

Could I use either one of these?

Any recipes would be appreciated.

Crystal

Hi Crystal,

This is from "The Gluten-Free Kitchen" by Roben Ryberg--I highly recommend this book!! The recipe calls for yeast, but it's strictly there for taste, and can easily be omitted.

PIZZA CRUST

1 packet yeast (1 tbsp.)

3/4 cup milk at room temperature (any alternative milk works, I've even used water)

1/2 cup potato starch

3/4 cup cornstarch (I used all potato starch)

1 tbsp. xanthan gum

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 cup shortening (or oil--I like olive oil)

Preheat oven to 375. In small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside.

In medium bowl, combine all dry ingredients and shortening. Mix well.

To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty but is quite workable if you spray your hands with non stick spray or keep your hands damp with water. This is a soft dough.

Roll or pat dough into a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4 inch thickness. For a thin crust, pat out dough to 1/8 inch thickness. A 12 inch circle will produce a "hand-tossed" thickness--not too thick, not too thin.

Top as desired.

Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

(I did not need to wet or grease my hands at all--I patted the dough into a 12 inch pizza pan greased with Shortening.)