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Great Pizza Crust Recipe

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I hadn't tried to make my own pizza crust yet but decided to try this recipe last night. I found it to be easier than the recipe looks and tastes GREAT! Even better than some of my normal pizza crusts (I know, everyone says that but it's true :D ).

I made a couple of substitutions - I didn't have any gelatin so I increased the xanthan gum to three tsp (instead of two), and I used agave nectar instead of sugar. I also used the brown rice flour (instead of bean) and sweet white rice flour instead of milk powder. I threw all the dry ingredients (except the yeast which I threw in with the water and agave nectar to proof first) into my Cuisinart and whirled it a few times, then added the oil, vinegar, and water/yeast/agave nectar mixture. I ended up adding one more tbsp of water (to make it less of a ball) and then patted it onto a silicone baking mat with a good amount of sweet rice flour sprinkled on top (really helped make it easier to handle, that is some sticky dough!)

It turned out great!


Pizza Crust

From Living Without magazine

By Carol Fenster, Ph.D.

This crispy pizza crust tastes so delicious that your family and guests will never guess that it's wheat- and gluten-free. You can hold a slice in your hand, and it won't crumble! Make one large pizza, or shape the dough into four individual pizzas. For a mouth-watering pizza, top the crust with our easy, fat-free Pizza Sauce recipe (below):

1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water, if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix it in a bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes. Serves 6.

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