Thursday, September 10, 2015

FAVORITE Gluten-Free Pizza Crust

This is by far my most favorite gluten-free crust I have made yet. One reason it was so good is because this is a pan style crust, meaning I put it in a pan with lots of oil..... ***gasp!

Ingredient list:
3 tbsp brown sugar or coconut sugar
1/4 cup olive oil
3/4 cup luke warm water
1 tablespoon active dry yeast
1 tbsp apple cider vinegar
3 egg whites (do NOT buy the carton kind! Those are cooked and won't fluff)
3 cups gluten free flour blend (make sure it has starch or xantham gum)
3/4 tsp salt
1/2 tsp baking powder

Mix sugar, water, and sprinkle yeast on top. Set aside.

Mix sugar, flour, and baking powder and set aside.

Beat egg whites until they formed soft peaks.

Mix oil, vinegar, and salt in with the yeast mixture. Then pour into the egg whites and beat on medium speed until combined.

Add remaining dry ingredients and combine on high speed for 1 minute. Grease two pie pans (the more oil, the more "pan" style the pizza will taste), and press dough into the pans. **Get your fingers wet to keep from sticking to the dough.

Let rise for about 45 minutes until it has fluffed up.

Cook without toppings for about 20 minutes at 350, add toppings, and cook for another 20-25 minutes until crispy, golden brown.

***Note, I precooked for about 40 minutes and then added toppings and broiled the cheese. Both ways work and it's up to your preference! I like crispy style.

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