Honest! It is Really Good Gluten, Egg and Yeast Free Pizza Crust. My previous version of crust is acceptable, but this one is much better. I fixed it in a 9" pie pan and made Deep Dish Pizza. It was way too much for just me. If I do that again, I'll 1/2 the recipe. I think it would be good pressed out thin and baked on a pizza pan, too, but I only needed the special crust for one person this time.
Really Good Gluten, Egg and Yeast Free Pizza Crust
In a mixing bowl combine
1 cup flour mix
1/2 cup cornstarch
1/2 cup tapioca flour (available inexpensively at Asian Markets)
1/2 cup dried milk powder (I used dried goat's milk. I think you could omit this and just use whatever "milk" you tolerate, but it did make the dough nice)
1 tablespoon ground flax
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon thyme flakes (or oregano or Italian seasonings or all of them!)
1/2 teaspoon garlic powder
Add and mix well
2 tablespoons olive oil
Finally, add little by little until the dough clings together enough to form a ball
1/2 to 3/4 cup very warm water
Form the dough into a ball and let it rest, covered, for 10 to 30 minutes. Pre-heat the oven to 375F for pan pizza or 425F for thin crust pizza.
Pan Pizza
Serves 2
When ready to bake the pizza, grease a 9" pie pan well, then press the dough out evenly on the bottom and up the sides. Pre-bake the crust for about 8 minutes at 375F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 375F for about 20 minutes or it is becoming golden brown on top.
Thin Crust Pizza
Serves 2
Sprinkle a round pizza pan with cornmeal and press the dough out into a 12" circle. Pre-bake the pizza crust for about 6 minutes at 425F. Top it with desired sauce and toppings.
Note: Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!
Bake the pizza at 425F for about 9 minutes or it is becoming golden brown on top.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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