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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Weren't sure you'd be able to eat pizza again? With this inventive crust, gluten-intolerant kids and adults alike can cure those pizza cravings. Sylvia Girmus - Torrington, WY 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. Yield: 6 servings.
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