It's also egg free and can be dairy free if you substitute a non-dairy liquid for the warm milk.
This is a great one because you don't have to let it rise or rest so the total prep and back time is about 40 minutes. Works great for me because I'm not so good at planning ahead!
Pizza crust:
1 T. dry yeast
2/3 cup brown rice flour or sorghum flour
1/2 cup tapioca starch flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian herb seasoning
2/3 cup warm milk (110 degrees F.) or non-dairy liquid
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
Extra rice flour for sprinkling
: preheat oven to 425 degrees F. In medium mixer bowl using regular beaters (not dough hooks), blend yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil and vinegar.
Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one T at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.
Put mixture on a greased 12-inch pizza pan. Liberally sprinkled with rice flour (on pan and then onto the dough, then press dough into pan, continuing to sprinkle the dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.
BAKE pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned (I usually only have to bake it for 15 minutes so I'd suggest checking it after 15.)
What the dough looks like when I dump it on the pan (I use a hand held electric mixer by-the-way.)
Press the dough and keep sprinkling the flour so it doesn't stick to your fingers. 
What it looks like after it's all pressed out. You can also sprinkle garlic or parmigiana or some other extra spices onto the crust right before you back it if you'd like.
Another great option is Pamela's Bread Mix which is very good, but chewier than this recipe and the Pamela's also has an hour rest time so it's closer to 2 hours total to make that pizza crust recipe BUT it's a good option if you don't want to look through health food stores for the different flours and xanthan gum and so on. Though, as gluten free recipes go this one doesn't have too many weird things in it! Only two kinds of flours and it tastes fabulous!
Oh, and if you'd like a super tasty pizza sauce recipe too I'll add that as well.
"Mom's pizza sauce"
8- ounce can tomato sauce (hunts is gluten free, but I'm sure you could find others)
1/2 tsp. oregano
pinch of garlic powder
1/2 tsp basil
2 T sugar (I use raw sugar)
Mix it up and put it on your pizza or heat it for your pasta sauce. It is REALLY good and oh so simple.
Happy pizza making!
No comments:
Post a Comment