Patrick's Gluten-Free Pizza Crust
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"After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences."
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Ingredients30 m servings 412 cals
Original recipe yields 8 servings (2 pizzas)
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
- Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
- Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
- Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
- Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
- Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.
- Cook's Notes:
- Lowfat or whole milk may be used for this recipe.
- Brown or white rice flour both work.
Per Serving: 412 calories; 4.6 g fat; 84 g carbohydrates; 6.6 g protein; 5 mg cholesterol; 71 mg sodium. Full nutrition