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Tom's Gluten Free Pizza Crust




Source of Recipe


Tom Van Deman


Recipe Introduction


Pizza Crust Made From TOM'S GLUTEN FREE LIGHT BREAD

from Tom Van Deman

"This recipe is the property of Tom Van Deman who owns sole rights to it.
It is NOT TO BE USED FOR COMMERCIAL PURPOSES FOR ANY REASON WITHOUT SIGNED AND WRITTEN PERMISSION from Tom Van Deman. INDIVIDUALS HAVE THE RIGHT TO COPY AND SEND THE RECIPE TO FRIENDS AND FAMILY ONLY WITH THIS MESSAGE ATTACHED.

Copyrighted by USA standards by right of use and formulation." August 20,
2003


List of Ingredients




1 1/8 cup Chickpea flour (Garbanzo bean flour)
1 cup Cornstarch or arrowroot starch
1 cup + 1 Tbs. Tapioca flour (starch)
3 1/2 tsp. Xanthan gum
3 Tbs. plain white sugar or Brown sugar
3 Tbs. Powdered egg whites
1/4 tsp. Crème of tartar
2 tsp. Salt
4 lrg. eggs
1 cup Hot water (uncomfortable to touch but not boiling)
3 Tbs. Vegetable oil (I use olive oil, peanut oil or canola oil)
2 1/2 tsp. Active dry yeast

WARNING: Adding more liquids or flours or reducing same could cause the BREAD CRUST to be uncooked thoroughly on the inside or to be too heavy.
Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary.

Recipe



PIZZA CRUST FROM THE TOM'S GLUTEN FREE BREAD MIX

Turn on your oven to 200 degrees before you begin the process below.

Combine all of the dry ingredients in a medium size bowl including the yeast.

Mix dry ingredients together thoroughly with wire whisk or electric Kitchen Aid Mixer on low for about 15 minutes.

While dry ingredients are mixing; mix together with mixer in a medium size bowl the eggs, HOT* water, and oil.

Mix the liquid ingredients with a mixer for about 2 or 3 minutes or just until well mixed, not foaming a lot.

*Water should be uncomfortable to leave the fingers in but not boiling.

After preparing the dough as directed above divide the dough into about 4 equal parts.

Take one of the parts and pour it onto a well floured lintless cloth or a floured cardboard disk such as frozen pizza comes on that is big enough to spread out the dough into a thin circular form.

For thick pizza crust press the dough with hands (that you have thoroughly powdered with the pizza flour mix so that the dough does not stick to your hands) into about ¼
inch layer but for thin crust press it into about as thin as you can get such as about the width of a DVD disk.

Turn off the oven and place your thick or thin crust into a warmed oven for about 10 minutes.

Take the dough out of the warm oven and then turn the oven to 350º and close the door.

Quickly cover the pizza crust with your favorite items and bake for about 15 to 20 minutes.

More or less for some altitudes but watch the crust until it begins to get brown and the items have thoroughly melted or cooked.

NOTE: The pizza can also be baked in the oven BEFORE adding the ingredients to the top. I prefer this last method but you will have to watch the edges of the
crust as it can burn quickly.

The bread recipe from Tom Van Deman is available as a mix (in 5, 10 or 25 pound quantities), "Tom's Celiac Light Bread", from the Gluten Free Pantry.