Sunday, 17 June 2012

Gluten Free Pizza Crust

This weekend I have been craving pizza!
Now that I am Gluten intolerant I am not able to indulge in this delicacy. 
So in my search for a good crust that doesn't taste like cardboard or resemble any form of rice, I stumbled across this one.  
So friends, here it is. I can't take credit for this recipe I am merely passing it on!
Enjoy!
I would double the crust recipe if I were you, you can freeze the leftovers for another day!
Sorry I don't have a picture I ate it too fast for the flash!

 Wheat-free pizza crust is perfect for those with allergies and the herbed pizza sauce is made in 15 minutes. (I used Perego pasta sauce) Easy peasy lemon squeezey!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • Pizza Crust:
  • 1 Tablespoon dry yeast
  • 2/3 cup brown rice flour or sorghum flour (see note)
  • 1/2 cup tapioca flour (see note)
  • 2 teaspoons xanthan gum (see note)
  • 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 cider vinegar
  • Extra rice flour for sprinkling
  • .
  • Pizza Sauce:
  • 1 can (8 oz.) tomato sauce
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • .
  • Toppings of your choice

Preparation:

Sauce: Combine tomato sauce, oregano, basil, rosemary, fennel seeds, garlic powder, sugar, and salt in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup. (Or open a can)

Crust: Preheat oven to 425 degrees F. In medium mixer bowl using regular beaters (not dough hooks), blend the 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 tablespoon 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 sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle 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.


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