Sunday, March 29, 2009

Recipe: Gluten Free Pizza Crust by Beth Hillson

Beth sends out the weekly e-mails for GlutenFree.com. She is also the food editor for Living Without magazine. This recipe is for her gluten free pizza crust. If you've been missing pizza, give this one a try!

Gluten Free Pizza Crust by Beth Hillson
*Enough for Two 12-Inch Pizzas

Ingredients:

½ cup arrowroot flour
½ cup tapioca starch
1 cup chickpea or other bean flour
1 cup rice flour
3 teaspoons xanthan gum
2 tablespoons sugar
1½ teaspoons salt
4 teaspoons instant dry yeast
1¼ cups warm water
1 egg, lightly beaten, or flax gel
3 tablespoons extra virgin olive oil
½ teaspoon cider vinegar

Toppings
Gluten-free tomato sauce
1½ cups grated mozzarella cheese, soy cheese or other nondairy cheese
Other toppings, as desired (some ideas are canadian bacon and pineapple; pepperoni and black olives; or vegetarian pizza with red and green peppers, red onions, black olives)

Directions:

Preheat oven to 425 degrees. Prepare two 12-inch round pizza pans by spraying them lightly with vegetable spray or brushing with olive oil. Combine first eight ingredients until well blended.
In a separate bowl, mix together water, egg, olive oil and cider vinegar. Add liquid mixture to dry ingredients and beat for 2 to 3 minutes or until smooth.
Place half the dough in each pan. Coat a sheet of plastic wrap with vegetable spray and place it oil side down on the dough. With the palm of your hand, push dough evenly to the edges of the pan to form a crust. Repeat with the second pan of dough.
Discard plastic wrap. Brush dough with olive oil. Top with pizza sauce, grated cheese and other toppings of choice.
Bake in preheated oven on lowest rack for 14 to 16 minutes or until edges are golden. Let cool 2 to 3 minutes before slicing and serving.

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