Garlic-Herb Pizza Crust (Gluten Free)
"This crust works great rolled thick or even very thin for a delightfully crispy and sturdy crust. This recipe uses brown rice flour for added nutrients and it is very quick since there is no rising time. If you make the dry mix ahead of time and store in the freezer in individual baggies, you can have your dough in the oven in only 10 mins! This is my own take on Carol Fenster's pizza crust recipe in "Cooking Free." I recommend using this crust to make Recipe #384134."
photo by Emily Elizabeth
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
DRY MIX
- 14.79 ml active dry yeast
- 157.80 ml brown rice flour
- 118.29 ml tapioca flour
- 9.85 ml xanthan gum
- 4.92 ml gelatin powder
- 3.69 ml dried oregano
- 2.46 ml dried basil
- 1.23 ml garlic powder
- 0.61 ml dried marjoram
- 0.61 ml pepper
- 2.46 ml salt
-
WET INGREDIENTS
- 177.44 ml warm water (110 degrees F, microwave about 25 secs)
- 4.92 ml olive oil
- 4.92 ml honey
- 4.92 ml cider vinegar
- sweet rice flour, for rolling
directions
- Preheat oven to 425 degrees.
- In a mixer, blend dry mix on low until blended. (Make ahead and store in plastic baggies in fridge or freezer).
- Add water, olive oil, honey, and cider vinegar.
- Beat on low for 1 minute, then beat on high for 2 minutes (dough will be very soft and sticky).
- Meanwhile, lightly brush pan with olive oil and dust liberally with sweet rice flour (Thin cookie sheet for thin crust, heavy pizza pan for thicker crust). (NOTE: Air-bake & perforated pans are not recommended.).
- Using a large rubber spatula, scrap down sides of bowl in order to clump dough together and scoop onto prepared pan.
- Liberally sprinkle sweet rice flour on dough and rolling pin cover (sock on rolling pin - or it will stick). Roll out to desired thickness (1/8" produces a delightfully crispy thin crust), continuing to sprinkle with flour as needed to prevent sticking.
- Bake crust for 10 minutes.
- Remove from oven and top with desired toppings. Bake another 10-25 minutes (depending on thickness of crust - 15 is recommended for a very thin crispy crust).
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Reviews
-
Made this without the gelatin powder, but it was very gladly received by our little boy. I'll have to try it again after buying gelatin. I didn't think strawberry Jello would substitute well. He was just happy to have pizza with the family! :)
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
