GLUTEN-FREE CHEESE AND HERB PIZZA CRUST
Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture.
Provided by Lisa
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
- Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
- Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
- Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
- Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
- Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 11.7 g, Cholesterol 25.5 mg, Fat 2.5 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 300.3 mg, Sugar 1.4 g
PATRICK'S GLUTEN-FREE PIZZA CRUST
After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences.
Provided by Patrick Leo
Categories Bread Pizza Dough and Crust Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
- Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
- Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
- Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
- Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
- Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 84 g, Cholesterol 4.9 mg, Fat 4.6 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 71.5 mg, Sugar 4.1 g
GLUTEN FREE - THIN PIZZA CRUST
The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.
Provided by ukichix
Categories Breads
Time 30m
Yield 1 crust
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Combine yeast, sugar and 1/2 cup of water.
- Let rise till doubled in size.
- Combine flours, shortening and optional seasonings.
- Combine with risen yeast and remaining 1/2 cup of water.
- With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
- Bake in oven for 15 minutes.
- Remove and add pizza toppings; Return to oven and bake 10 minutes more.
- ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).
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