This is the pizza crust we use. My kids love it!
Here is a printable recipe card for making multiple batches of Gluten Free Dairy Free Pizza Crust for making big batches for the freezer. I find it works better to only make a multiple double batches, then to make a quadruple batch, for instance.
- 1½ cups brown rice flour
- ½ cup amaranth flour
- 2 cups tapioca flour
- 3 teaspoons xanthan gum
- 1 teaspoon salt
- 2 tablespoons active dry yeast
- 1 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
- 1½ cups warm water (105-115F.) or less
- 3 tablespoons olive oil
- 4 egg whites at room temperature (egg-free: use flaxseed replacement)
- more olive oil for spreading pizza dough
- Oil two 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
- Divide dough into two (four or six) equal portions. Place each portion on a prepared pizza pan.
- Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.
- Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes.
- Preheat oven to 400 degrees F. Bake pizza crusts for 7 minutes (or until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use. If you would like pizza right away, top the risen crusty with tomato sauce and top with your favorite toppings.
Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.
Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes.
For “cheese” we use GFCF Pizza Cheese sauce, a cashew “cheese” sauce or you can try Follow Your Heart Mozzarella style (however, it contains soy, if that is a problem for you).
This is before the toppings are baked. Look, you can shred this “cheese!”
This is what it looks like when baked. I really does melt.
Before we started using this recipe, we always used the pizza recipe from Carol Fenster’s Special Diet Solutions. It is one of my favorite cook books and cookbook authors. Many people buy it just for the pizza crust recipe!
**edit – Sunday, May 18, 2008: Whoa! I did not realize Ginger Lemon Girl featured pizza on Friday! And it is Carol Fenster’s pizza crust with great pictures and everything! Ginger Lemon Girl ROCKS! If you have not checked out her blog, go, go NOW! I have loved everything I have tried on her site. And it is so pretty, too! Her Artisan Maple Oat Bread is delicious and, yes, she does have a recipe for Ginger Lemon Muffins there, too!
Gluten Free Dairy Free Pizza Joy! Yum!
Saturday, May 17, 2008