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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.