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Tried and True Gluten-Free Pizza Crust

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"After going gluten free, I was craving pizza and couldn't find a crust that tasted good. This one tastes great! It's the result of many experiments. Even my 6-year-old daughter who usually won't touch gluten-free foods, asks me to make it."
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23 m servings 220 cals
Original recipe yields 4 servings (1 12-inch pizza crust)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil.
  2. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes.
  3. Spread dough over lined pizza pan with wet fingers.
  4. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil.


  • Cook's Notes:
  • It's important that the dough is sticky, that's what keeps it light. Just keep your hands wet when spreading the dough. Don't skip the step of flipping over the pizza crust; having both sides baked is what makes it crispy.
  • Top crust with choice of toppings. Bake for 7 to 10 minutes or until cheese is melted.

Nutrition Facts

Per Serving: 220 calories; 3.2 g fat; 43.9 g carbohydrates; 5.1 g protein; < 1 mg cholesterol; 607 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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