 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make! It's based on a recipe in a Bette Hagman gluten-free cookbook, I don't remember which one. I just tried it for the first time tonight, and I'm so excited with how it turned out, I just had to share it. (btw, I used chana flour for the bean flour, that's chickpea or garbanzo flour) Ingredients:
3/4 cup gluten-free flour, mix |
1/4 cup light bean flour or 1/4 cup dark bean flour |
1/4 cup cornstarch |
1/4 cup tapioca starch |
1 teaspoon xanthan gum |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 tablespoon vegetable oil |
1 egg |
1/2 teaspoon vinegar |
2 teaspoons sugar |
1 cup lukewarm water |
1 package yeast |
Directions:
1. Spray a baking sheet or a 15 inch round pizza pan with vegetable oil.
2. Preheat oven to 425 degrees.
3. In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt.
4. Set aside.
5. In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar.
6. Measure the water and add the rest of the sugar to it.
7. Drop in the yeast to dissolve.
8. Beat the egg-oil mix slightly, adding the yeast water.
9. Beat in half the flour.
10. Stir in the remaining flour and beat until smooth.
11. Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker.
12. Spread on your pizza sauce and add the toppings.
13. Bake for 25 to 30 minutes.
|
|