GLUTEN-FREE PIZZA CRUST RECIPE: HOW TO MAKE IT
Didn't think a gluten-free diet could include pizza? With this inventive gluten-free pizza crust recipe, gluten-intolerant kids and adults alike can indulge in their favorite pie. —Sylvia Girmus, Torrington, Wyoming
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425° . In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest, 10 minutes., Bake until golden brown, 10-12 minutes. Add toppings of your choice. Bake until crust is crisp and toppings are lightly browned and heated through, 10-15 minutes longer.
Nutrition Facts : Calories 123 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 25g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
EASY GLUTEN-FREE BREAD RECIPE - FOR AN OVEN OR BREAD MACHINE!
A homemade gluten-free bread recipe that's simple to make, dairy-free, and bakes into the best gluten-free bread. Make your next lunch with this easy gluten-free sandwich bread.
Provided by Chrystal
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1
Number Of Ingredients 14
Steps:
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Nutrition Facts : Calories 162 calories, CarbohydrateContent 27 grams carbohydrates, CholesterolContent 35 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 slice, SodiumContent 185 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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