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GLUTEN-FREE & WHEAT-FREE PIZZA DOUGH RECIPE
This crispy pizza crust tastes so delicious that your guests won't know
it's wheat and gluten-free.
You can hold a slice in your hand and it won't
crumble! You may also shape the dough into four individual pizzas.
Ingredients:
1 tablespoon - Gluten-free dry yeast
2/3 cup
- Brown rice flour or bean flour
1/2 cup - Tapioca flour
2 tablespoons - Dry milk powder or non-dairy milk powder*
2 teaspoons - Xanthan gum
1/2 teaspoon
- Salt
1 teaspoon - Unflavored gelatin powder
1 teaspoon - Italian herb seasoning
2/3 cup - Warm water (105 degrees F)
1/2 teaspoon - Sugar or 1/4 teaspoon honey
1 teaspoon
- Olive oil
1 teaspoon - Cider vinegar
Cooking spray
Preparation:
Preheat oven to 425 degrees F.
In medium 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 in 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 thicker to contain the toppings. Bake the pizza crust
for 10 minutes. Remove from oven. Spread pizza crust with your favorite
sauce and toppings. Bake for another 20-25 minutes or until top is nicely
browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges -
Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in
place of the 2 tablespoons dry milk powder or non-dairy milk powder.
However, the crust won't brown as nicely. Source: Special Diet Solutions - Carol Fenster, Ph.D.
Also, refer to our Gluten-Free Cookbook
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