Gluten-Free Pizza Crust
"From Vegetarian Times, March 2014 issue. This looked very good in the magazine photos."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 11 inch crusts
ingredients
- 1 (1/4 ounce) package active dry yeast (2 1/4 tsp.)
- 2 tablespoons flax seed meal
- 1 teaspoon sugar
- 1 1⁄2 cups tapioca starch
- 1 cup brown rice flour
- 1 cup rice flour
- 1 1⁄2 teaspoons salt
- 2 teaspoons xanthan gum
- 3 tablespoons olive oil, plus more for hands and pan
directions
- Stir yeast, flaxseed meal, and sugar into 2 cups warm water. Let stand 10 minutes, or until liquid is cloudy.
- Meanwhile, whisk together tapioca starch, rice flours, xanthan gum, and salt in large bowl.
- Stir yeast mixture into flour mixture until soft dough begins to form, then stir in oil.
- Coat two 13-inch round pizza pans or one 18- x 13-inch baking sheet with oil. Divide dough between round pans or scoop into baking sheet, and coat hands with oil. Gently press and shape dough by hand to fit prepared pan(s). The dough will shrink as it bakes, so be sure to spread all the way to the edges of the pan.
- Set dough aside in warm place to rise 1 1/2 hours. (You won’t see much, but the yeast will be working.).
- Preheat oven to 425°F Par-bake pizza crusts 15 to 20 minutes, or until just golden brown. At this point, you can keep the par-baked crusts in the fridge for up to two days, or freeze for up to three months.
- Add preferred toppings, return to oven, and bake 5 to 7 minutes more, or until cheeses begin to melt and/or toppings brown. Because of the short baking time, you should use toppings that do not require cooking - no raw sausage, for example. Fresh mozzarella, thinly sliced soft veggies, fresh herbs, etc. would be great.
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Reviews
-
This is a wonderful easy pizza recipe which makes a very tasty crust! No fancy ingredients, gotta love it. It was a bit hard to spread, though, because the dough was extremely sticky. Maybe due to my brown rice flour, I'll try less liquid next time. It *did* rise a lot in fact, and after it had risen, it was much easier to spread. This makes a very thick crust, so I'll try half the amount next time and spread it out thinner to have a thinner crust, personal preference. I'll definitely make this again, it really tasted very good! Thanks for sharing!
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
