Gluten Free Pizza Crust Recipe

Got a recipe for a Rice Crust Pizza ?

This needs to be gluten free as my sister has Celiac.

WHEAT-FREE AND GLUTEN-FREE PIZZA CRUST


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.

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

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.
http://www.recipelink.com/clippings/clippings.html


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MUSHROOM PIZZA (gluten free)

Dry Ingredients:
1 Tablespoon Dry Yeast (make sure it's gluten or wheat-free)
3/4 cup garbanzo and fava flour (if you can't find this, then substitute with GF mix)
2/3 cup tapioca flour
1/4 cup instant milk (I use MilkMan, but if you can't use milk, then substitute water)
3 teaspoon Xanthan Gum (this is expensive, but it's worth the money, it makes the dough not crumbly)
1 teaspoon sugar (optional - it makes the yeast rise more)
1/4 teaspoon salt
2 teaspoons unflavored gelatin (the kind advertised to make your fingernails grow... do not use Jello!)
1/2 teaspoon basil (optional)
1/4 teaspoon oregano (optional)

Wet ingredients:
3/4 cup warm water (warm to the touch but not hot)
2 teaspoons oil (I use virgin olive oil)
1 teaspoon apple cider vinegar (other vinegars *may* have wheat)


Combine dry ingredients and mix well so that yeast is evenly distributed. If you are making this by hand, you might want to sprinkle the yeast, Xanthan Gum, sugar, salt, and gelatin over the top of the other dry ingredients so that it doesn’t lump up in one spot. If using an electric mixer, let it combine
the ingredients on a slow speed for several minutes (I usually let it mix while I'm measuring the wet ingredients).

If the dough is too sticky, add more GF flour mix. If it is too thick, add more warm water, a teaspoon at a time. After mixing, the dough should feel like a soft bread dough (or a feather pillow
if you've never made bread before).

Preheat the oven to 425 F.

While the oven is heating, I put a little oil on a 12-inch round pizza pan and put the dough in the middle. Next I sprinkle a little GF flour mix over the dough so that it won't stick, and then I roll the dough flat with a rolling pin. Then I use my fingertips to spread the dough out to the edges of the pan. Dip your fingers in a little GF flour from time to time so the dough doesn't stick to your fingers.

This dough will not get tough, so don't worry about working with it too much. Try to get the dough an even thickness, but little lumps and bumps are okay.

*Before* putting any toppings on the crust, bake it in the oven for 8 - 12 minutes until it is firm but not too brown.

Toppings:

1/4 cup tomato sauce (I use spaghetti sauce)
1 teaspoon basil leaves (crushed in the palm of my hand)
2 cups shredded mozarella cheese
8 oz sliced mushrooms


Remove the pizza crust from the oven and spread a thin layer of sauce over the crust. Then I sprinkle basil over the sauce.

I pile the cheese in the middle and spread it towards the outer edges. I top with mushrooms.

Bake for 15 - 20 minutes until the cheese is bubbly.

Of course, you can top it with anything you want
http://www.hungrybrowser.com/phaedrus/m122502.htm#2

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Gluten Free Pizza Crust 2

This recipe makes two 13-inch pizzas, or four 10-inch pizzas.

Ingredients:
1½ cups brown rice flour
½ cup amaranth, buckwheat, or teff flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal)
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1½ cups water (105-115F.) or less
3 tablespoons olive oil
4 egg whites at room temperature (egg-free: see “flaxseed” in tips section)
Olive oil for spreading pizza dough

Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.
http://www.celiac.com/st_prod.html?p_prodid=1077&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8

Gluten Free Pizza Crust - Demonstration


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