Gluten Free Pizza Crust by bocca

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Gluten Free Pizza Crust
Submitted by bocca on October 10, 2007 at 12:05 pm

DESCRIPTION
Gluten Free Pizza Crust

SUMMARY
Yield 0 Source From daveyboy of Coeliac Society of Ireland, shared with his permission. It's also been printed on the food.com Web site. File under Pizza Focaccia Flatbreads

INGREDIENTS:

1 sachet of dried yeast (mc Doughalls or Allinsons)
2/3 cups of brown rice flour (Doves Farm)
1/2 cup of tapioca flour (Allergycare)
2 Tbls of dried milk powder (Dawn)
2 tsp of xanthan gum
1/2 tsp of salt
1 tsp of dried gelatin powder
1 Tbls of italian herbs (McCormack/Schwartz no harmful ingredients)
2/3 cup of warm water (105 deg)
1/2 tsp of caster sugar
1 tsp of olive oil
1 tsp of apple cider/red wine vinegar

INSTRUCTIONS
PIZZA CRUST LIKE YOU WOULDN'T BELIEVE ! !
It's not difficult to make your own pizza crust it looks good and tastes good.

For people who buy their pizza bases from the supermarket, health shop or chemist if you don't try this you will never know what real pizza crust should taste like?

The stuff that is commercially available is Gluten Free, Dairy Free, Egg Free, Lactose Free, Sulphide free etc in other words it tastes like 'OLD CARDBOARD BOXES' !

If you prefer eating 'CARDBOARD' tasting bases at least try the sauce recipe

PIZZA CRUST

METHOD:

Pre-heat oven to 425F/GasMark 7

In a medium bowl using regular beaters on an electric hand held mixer
blend flours, yeast, dry milk powder, xanthan gum, salt, gelatin and herb seasoning on a low speed.

Add warm water, sugar, olive oil and vinegar, beat for 3 mins
(if mixer bounces around the bowl the dough is too stiff, add water 1 Tbls at a time
until dough does not resist beaters)

The dough will resemble soft bread dough.
(you may also mix in a bread machine on a dough setting)

Grease a 12" pizza pan lightly ( apply oil to kitchen paper and rub over the surface).
put dough mix in centre of pizza pan sprinkle liberally with some rice flour (Doves)
using a floured glass (hi-ball tumbler is best sides are parrallel)
roll dough out towards the edges of tin evenly

Make edges thicker to retain toppings ( I just squeezed between my thumb and forefinger
all the way around the circumference)

Bake in oven for 10 mins, remove spread with the homemade pizza sauce
and grated mozzerella cheese, add your favourite toppings and finish with grated cheddar cheese

Return to oven for a further 20 -25 mins or until the cheese is slightly browned

Sufficient dough for 1 good 12" pizza

Star rating: For pizza sauce and this crust (5 Star

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