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Gluten-Free Pizza Crust

Source of Recipe

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Gluten-Free Pizza Crust

Healthy Cooking June/July 2009
20 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 20 min. + standing Bake: 20 min.
Yield: 6 servings.

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. —Sylvia Girmus, Torrington, Wyoming

Ingredients:
• 1 tablespoon active dry yeast
• 2/3 cup warm water (110° to 115°)
• 1/2 cup tapioca flour
• 2 tablespoons nonfat dry milk powder
• 2 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin
• 1 teaspoon Italian seasoning
• 1 teaspoon cider vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 to 1-1/3 cups brown rice flour

• Pizza toppings of your choice

Directions:
1. In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).

2. On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.

3. Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

1/6 of crust (calculated without toppings) equals 142 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 223 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. ++++ Diabetic Exchange: 2 starch.