Wednesday, January 28, 2009

Gluten Free Pizza Crust

We don't eat a lot of pizza here, but it is nice to make for a special occasion. Here is how we made pizza for my daughter's birthday party.Gluten Free Pizza Crust
Makes 3 or 4 - 12" to 15" crusts

2 cups Sweet rice flour
2 cups sorghum flour
2/3 cup potato flour
2/3 cup garfava flour or garbonzo bean flour
2/3 cup tapioca starch
2 TBSP GF baking powder
1/4 tsp baking soda
1 tsp Italian seasoning (or a combination of oragano, basil, rosemary and thyme)
1 tsp salt
1/2 cup olive oil
2 1/2 cup to 3 cups water

Oil your pizza pans. Preheat the overn to 400F.

In a mixing bowl mix together the dry ingredients. Add the oil, and then slowly start adding the water. If you use a Kitchen Aid or other mixture, just keep working the dough until it is workable and not too sticky, but not dry either, then turn the dough out onto a floured board. If you don't use a mixer, turn the dough out onto a floured board and knead until it is the right consistency. Divide your dough into 3 - 4 balls, depending on the size of your pans. Take one ball and roll it in brown rice flour. Cover your clean hands with brown rice flour. Place your ball in the middle of an oiled pan. Start pressing the dough flat. Push and press until it covers the pan. If you develop a sticky spot. Sprinkle just a tiny bit of brown rice flour there, and keep working it flat. Don't worry about how the dough looks, because it will soon be covered with sauce and toppings, and you won't be able to see that it isn't smooth.

Bake the crusts for around 10 - 15 minutes. Now you have a choice. You can either wrap the crusts in plastic wrap and store them in the freezer until you rare ready for pizza, or you can top them and bake pizza right away. Either way it is delicious! Once you add the toppings bake another 20 - 25 minutes.

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