Very Good Pizza Crust Recipe

[Guest guest]

I just started eating gluten free a few months ago. I set out immediately to

find a good gluten free pizza crust recipe because I made homemade pizza about

once a week. The first recipe I made, I found on the www.livingwithout.com web

page. I must admit it truly is wonderful! My family likes it as well as my

other homemade crust. Here is the recipe.

Joyfully Serving Jesus,

Lynnette (Wife to Kyle, Momma to Jared 11, Abigail 9, Cecily 6, Anna 4, Silas

1~and Samuel and Josiah who are with their Creator in Eternal GLORY!)

Psalm 73:28 " But it is good for me to draw near to God. I have put my trust in

the Lord God that I may declare all Thy works. "

 

 

 

 

 

 

 

 

 

 

 

 

Pizza Crust

By Carol Fenster, Ph.D.

 

 

 

This crispy pizza crust tastes so delicious that your family and guests will

never guess that it's wheat- and gluten-free. You can hold a slice in your hand,

and it won't crumble! Make one large pizza, or shape the dough into four

individual pizzas. For a mouth-watering pizza, top the crust with our easy,

fat-free Pizza Sauce recipe (below):

 

1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

 

Preheat oven to 425 degrees.

In medium mixer 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 it in a 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 slightly

higher to contain toppings.

 

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with

sauce and toppings. Bake for another 20-25 minutes or until top is nicely

browned. Preparation time: 45 minutes. Serves 6.

 

 

 

[Guest guest]

The Kraft's

>Here is the recipe.

 

Where?? Where??? :-)

 

Deborah

 

 

 

 

 

 

 

 

 

 

 

Pizza Crust

By Carol Fenster, Ph.D.

 

 

 

This crispy pizza crust tastes so delicious that your family and

guests will never guess that it's wheat- and gluten-free. You can

hold a slice in your hand, and it won't crumble! Make one large

pizza, or shape the dough into four individual pizzas. For a

mouth-watering pizza, top the crust with our easy, fat-free Pizza

Sauce recipe (below):

 

1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

 

Preheat oven to 425 degrees.

In medium mixer 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 it in a 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 slightly higher to contain toppings.

 

Bake the pizza crust for 10 minutes. Remove from oven. Spread

pizza crust with sauce and toppings. Bake for another 20-25

minutes or until top is nicely browned. Preparation time: 45

minutes. Serves 6.

 

 

 

[Guest guest]

Did you not see it below? Hmmm..... Here it is again. : )

Lynnette

 

Where?? Where??? :-)

 

Deborah

 

Pizza Crust

By Carol Fenster, Ph.D.

 

 

 

This crispy pizza crust tastes so delicious that your family and

guests will never guess that it's wheat- and gluten-free. You can

hold a slice in your hand, and it won't crumble! Make one large

pizza, or shape the dough into four individual pizzas. For a

mouth-watering pizza, top the crust with our easy, fat-free Pizza

Sauce recipe (below):

 

1 T gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 T dry milk powder or non-dairy milk powder or sweet rice flour

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin powder

1 tsp Italian herb seasoning

2/3 cup warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey

1 tsp olive oil

1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals

cooking spray

 

Preheat oven to 425 degrees.

In medium mixer 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 it in a 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 slightly higher to contain toppings.

 

Bake the pizza crust for 10 minutes. Remove from oven. Spread

pizza crust with sauce and toppings. Bake for another 20-25

minutes or until top is nicely browned. Preparation time: 45

minutes. Serves 6.

 

 

[

 

 

 

[Guest guest]

>Did you not see it below? Hmmm..... Here it is again. : )

>Lynnette

 

Thanks!!

 

Deborah