Old Market Pizza Crust (gluten free)

Ready in 1 hour

Pizza Crust and it is gluten free!

Top-ranked recipe named "Old Market Pizza Crust (gluten free)"

4 avg, 2 review(s) 100% would make again

Ingredients

Are you making this? 
Dry:
2 cups Rice Flour
1 1/2 cups Tapioca Flour
1 tablespoon Xanthan gum
1 tablespoon Gelatin
1 tablespoon Egg Replacer
1/2 cup Cane Sugar
3 tablespoons Dry Milk Powder
1 tablespoon Oregano
1/2 tablespoon Garlicpepper
1/2 teaspoon Greek spice
1 teaspoon Sea salt
1 tablespoon Yeast(QR)
Wet:
4 Egg Whites
3 tablespoons Olive oil
1 teaspoon rice vingar
1 1/2 cups Lukewarm water

Original recipe makes 8

Servings  

Preparation

0. Cut and prepare toppings for two 12" pizzas

(toppings are your choice, note at end, of what I use for toppings)

1. Mix all dry ingredients in bowl (4 liter cap.)

2. Now in a heavy duty mixer(4 liter cap. one that can mix bread dough) mix all the wet ingredients.

3. Once all wet ingredients are well mixed, slowly mix in the dry ingredients.

4. Preheat oven to 375 degrees, this gives dough time to rise.

5. Grease and flour cooking sheets (2x12" rounds), or

larger pans for thin crust.

6. Bake for 5 to 10 min. remove from oven put on topings.

7. Depending on what you put on for toppings cook for another 20 to 25 min, or you can freeze for later.

What I put on for toppings:

1. Green peppers

2. Sweet onions

3. Plum tomatos

4. Chichen or Beef (leftovers)

5. Tomato paste for sauce

6. Goat cheese

7. Marble cheese (Low fat)

8. Pre cookied bacon (low salt type)

9. Optional - Large black olives (my side only)

10. Pizza spice on top.

Credits

Added on Award Medal
Calories Per Serving: 490 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Old Market Pizza Crust (gluten free)

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

The instructions get very vague between the dough and the oven. I allowed it to rise in the bowl, then transferred it to the pizza pans, just spreading with a spatula. Another time I will put in pans first and allow to rise there
Qov 2 years ago
My toppings: I do not buy preshreddied cheeses as they usually have some type of flour in it to keep if fresh and stringy. (not gluten free) [I posted this recipe.]
chef_shinobi 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free