Gluten Free Pizza Dough

Gluten Free Pizza Dough

6 reviews, 3.8 star(s). 100% would make again

Ready in 45 minutes

Try this Gluten Free Pizza Dough recipe, or contribute your own.

"I had to add about twice the rice flour to thicken the dough up. I also baked it in a smaller pie pan for a thicker crust. I tried two different recipes for pizza crust to see which was best. On taste and texture, this one was the best! I just started a gluten free life style and I've noticed the bread substitutes tend to be a little grainy. This was the closest i've been able to get to the texture I was used to. Thanks so much for the posting!"

Ingredients

1/4 cup Milk; beaten with:
2 large Eggs
1/3 cup Cornstarch
2/3 cup Rice flour
1/4 teaspoon Xanthan gum; optional
1 teaspoon Salt
1/4 cup Shortening; melted

Original recipe makes 4 Servings

Servings  

Preparation

Beat well. Spread this stuff on a pizza pan. Top it, and bake in a preheated 400F oven for 25 minutes. Allegedly serves 6, although if you have pizza-starved, GF people, will probably serve about 3.

Notes

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Gluten Free Gourmet:Living Well Without Wheat NOTES : The Gluten Free Gourmet: Living Well Without Wheat, by Bette Hagman. It is published by Henry Holt; ISBN 0-8050-1210-9.

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Gluten free pepperoni pizza
phall0106


TrueSpectre

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Reviews

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Needs more flour, as stated. Used butter in place of shortening and added granulated garlic and onion powder. Pressed thin, this is really good. Made thicker, it might end up pretty dense. Will make again!
TrueSpectre 1y ago

I also had to double the flour. I felt like the crust came out a bit dense and heavy, so I might do a bit of tweaking for next time. Flavor was pretty good.
QuidCogitas 2y ago

As others have said, the rice flour needs to be doubled, or else this is the consistency of pancake batter. I doubled the rice flour and assured a bit of garlic powder and onion powder with freshly cracked black pepper. I spread it out as thinly as possible (using wet fingers), and then baked it for 7 minutes prior to adding the toppings. Afterwards, I baked it for an additional 10-12 minutes. This gave me a.very savory and thin pizza, with a delightfully crunchy crust--very reminiscent of a gluten pizza crust! This crust as described above would also be excellent as a cracker (just use a pizza cutter to cut into shape prior to baking). I will be making this pizza crust again in the near future.
phall0106 2y ago

made this,a little salty,but this is very close to the taste and texture of the regular pizza crust,
workingma71 4y ago

I had to add about twice the rice flour to thicken the dough up. I also baked it in a smaller pie pan for a thicker crust. I tried two different recipes for pizza crust to see which was best. On taste and texture, this one was the best! I just started a gluten free life style and I've noticed the bread substitutes tend to be a little grainy. This was the closest i've been able to get to the texture I was used to. Thanks so much for the posting!
Mrsswill 4y ago

I had to add about twice the rice flour to thicken the dough up. I also baked it in a smaller pie pan for a thicker crust. I tried two different recipes for pizza crust to see which was best. On taste and texture, this one was the best! I just started a gluten free life style and I've noticed the bread substitutes tend to be a little grainy. This was the closest i've been able to get to the texture I was used to. Thanks so much for the posting!
Mrsswill 4y ago

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