Gluten-Free Thin-Crust Pizza Dough: This is a traditional pizza dough approach to a Gluten-Free Pizza Crust (versus our "Batter Approach" Pizza Crust). Great for sheet-pizza!
This gluten free pizza crust recipe produces a very convincing pizza crust that will have a crispier, crunchier outer crust edge once baked, and an overall texture and taste quite similar to the real thing. This is more of a thin-crust type pizza, and we have found this recipe to be great for sheet-type pizzas.
Text Version of Gluten-Free Recipe
Ingredients
1 Cup Tapioca Flour
¼ Cup Teff Flour
¼ Cup Glutinous Rice Flour
1 Cup White Rice Flour
1 Teaspoon Xanthan Gum
1 Tablespoon Baking Powder
½ Teaspoon Yeast (for flavor)
½ Teaspoon Salt
¼ Cup Olive Oil
½ Cup Plain Yogurt
¼ Cup Milk
¼ Cup Water
1 Egg, Slightly Beaten (for egg wash)
Directions
In large bowl, mix together all the dry ingredients (from Tapioca Flour to Salt), set aside for later use.
In mixing bowl, mix together the olive oil, yogurt, milk and water. Add the dry ingredients and mix.
Spray jelly roll pan (15" x 10.5" x 1") with cooking spray. Place dough in pan and gently press until a thin coating of dough covers entire pan (helps to spray hands with cooking spray). Apply a thin coating of the beaten egg (will not use entire egg) to top of dough and cook in preheated 400° oven for 23 minutes. Remove from oven and add pizza sauce and favorite cheese/toppings. Place back in 400° oven for 15 minutes.
PICTURE TO ACCOMPANY RECIPE LATER
