<<Disclaimer: Verify this information before applying it to your situation.>>
I see there are many people interested in a good pizza crust.
I have some recipes in my folders, and you need to experiment those and
chose your favorite one.
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Thin Yeast Crust
1 1/2 teaspoons instant dry yeast granules
1 cup warm 110 degree water
1 teaspoon sugar 2/3 cup rice flour
1/2 cup potato starch flour
1 tablespoon potato flour
1 1/2 teaspoon shortening
1 teaspoon salt
Preheat oven to 425
In a mixing bowl dissolve the yeast and sugar in a 1/2 cup of the warm
water. Let it sit until it bubbles and the quantity doubles.
Add all the rest of the ingredients and just enough water to get the
consistency of cake frosting that will spread and not run when all the
ingredients are thoroughly beaten.
Use a greased pan and pour the batter in the centre and using a spatula
spread to the desired shape and size turning up the edges slightly with a
little extra thickness of the batter.
You may proceed to add toppings immediately and bake for 30 to 35
minutes. If it is a crispier crust you would like, bake the crust for
ten minutes and then add the toppings and bake for a further 25 minutes
or until done.
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Betty Hagman's
--Pizza mix:
[This recipe has been removed from the logfiles, as]
[it is copyrighted material---the CELIAC Listowners]
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Pizza Crust #2
1/4 c. milk (a milk substitute could be used)
2 large eggs (or egg substitute)
1/3 c. cornstarch
2/3 c. rice flour
optional: 1/4 teaspoon xanthan gum
1 tsp. salt
1/4 c. shortening, melted
Combine milk and eggs. Add flours, xanthum gum, and salt. Mix in melted
shortening. Mixture will be the consistency of a corn bread mix. Spread
into a greased 9x12 pan. Spread sauce on top and add your choice of
toppings. Bake at 400 degrees for 20-25 minutes. Makes 6 servings
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Pizza Crust By Carol Fenster, Ph.D.
[This recipe has been removed from the logfiles, as]
[it is copyrighted material---the CELIAC Listowners]
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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)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray
Preheat oven to 425 degrees.
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.
Preparation = 45 minutes. 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.
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I have posted thousands of other GF recipes in this site:
http://forums.delphi.com/celiac/messages
Bon appetit, Mireille, Waterloo Quebec.
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