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Terry's Best Pizza Crust

Source of Recipe

Terry Wiegmann


Recipe Introduction

Origins Unknown

List of Ingredients

Dry Ingredients:
1 1/2 cups white rice flour
1 cup tapioca flour
2 Tbs sugar
2 tsp xanthan gum
1/3 cup dry milk substitute
3/4 tsp salt
1 pkg or 2 tsp dry yeast

Wet Ingredients:
2 Tbs oil
1/2 tsp rice vinegar
1 cup warm water
1 egg or egg sub


Recipe

Mix dry ingredients together.

Mix wet ingredients together and add to dry ingredients.

Beat for a couple minutes.

Scoop out onto oiled cookie sheets - I do three mounds per sheet.

Dough will be really, really soft, so flour hands well and lightly pat each mound out into a 6" circle.

Sprinkle flour on top of each mound as needed to keep dough from sticking to fingers as you flatten it.

You can let them rise if you want, or if pressed for time, go ahead and bake.

Bake untopped at 375 for 10 minutes, remove and add sauce and toppings, bake for 10 more minutes.

I brush about half an inch of the rim with oil before adding sauce and toppings so that it doesn't get too crusty.

Makes six 6-inch pizzas

Terry's Notes: I also use this recipe to make bread crumbs for chicken or fish nuggets - just drop spoonfuls of the dough onto a cookie sheet and bake on low (~ 250) until dry - break the mounds apart as they bake to expose the soft/damp inside so they get dried out. Once dry and cool, crush in a ziplock bag or blender.

Or for pretzels, put the dough into a pastry bag or ziplock and cut off the corner, then squeeze in lines or circles onto an oiled cookie sheet. You can sprinkle with seeds of your choice for more nutrition. When Tony was learning the alphabet, I made them into letters.