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Tuesday, October 16, 2012

Gluten Free Pizza Crust

Yield: 1 large, or 2 medium or 3 small crusts
Time: 25 minutes


  • 3/4 cup Gluten Free All Purpose Flour Mix (our homemade flour works great)
  • 3/4 cup tapioca flour + extra for dusting (rolling)
  • 2 tablespoons dry powdered milk
  • 1 teaspoon unflavored gelatin powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 package active dry yeast
  • 1 teaspoons sugar
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons vinegar
  • 1/2 cup hot water -110 degrees
  • Optional Gluten Free cornmeal to coat baking sheet

  • Preheat oven to 400 F
  • Lightly grease pizza pan and coat pan w/ cornmeal if desired.
  • Place all dry ingredients in a large mixing bowl and stir together.
  • Add sugar, vinegar, olive oil and gradually add water.
  • Beat w/ electric mixer for 3- 5 mins.
  • Pour dough out onto tapioca floured surface and knead tapioca flour into the dough until it forms a soft  ball that is not too sticky. Cut the dough into the proportions you choose for pizza sizes (Yield above)
  • Roll out or press into pan. 
  • Let rise 20 - 30 min.
  •  Prebake crusts undressed 5 minutes, then dress them and bake 10 additional minutes.

Roll thin or thicker, it depends on your own preference but both are successful.
You can use a pizza stone for crispier crust.
These crusts freeze well after prebaked. 


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