Monday, December 31, 2007

GFCF Pizza Crust Recipe - Review

from Recipezaar
1 tbsp. yeast
2/3 cup brown rice flour
1/2 cup tapioca flour/starch
2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. unflavored gelatin
1 tsp. oregano
2/3 c. warm water
1/4 tsp. honey
1 tsp. oil
1 tsp. cider vinegar
cooking spray

Preheat oven to 425 degrees. Mix yeast, flours, xanthan gum, salt, gelatin and oregano. In seperate bowl mix warm water, honey, oil and vinegar. Add liquids to dry ingredients and beat with a mixer on high for three minutes. Add water if needed, one tablespoon at a time, if dough becomes too stiff. Spray 12" pizza pan with cooking spray. Spoon dough onto pan. Spread out using either rice flour or cooking spray to keep the dough from sticking to your fingers. Bake for 10 minutes in preheated oven. Then either add toppings or freeze crust for future use. Bake the topped crust for 20 to 25 more minutes.


Success!! This crust would've been suitable for my whole family! We've been using Bob's Red Mill Bread Mix for pizza crust and it has not been so great. We will be using that mix no longer!

The original recipe (which you can see by clicking the recipe title) called for garbanzo bean flour OR brown rice flour. I'm not a big fan of the bean flours. The brown rice worked great! I used honey instead of sugar; trying to keep as whole food as possible. I subbed canola for olive oil, just because I was out. I also subbed oregano for the Italian Seasoning mix since I didn't have any in the cupboard. Powdered milk from the original recipe was ommitted.

Instructions said to mix with regular beaters, not dough hooks. The dough started climbing my beaters, so I added the water, 3 tbsp. total. The dough hooks may have worked better in the long run.

The dough was easy to spread. I used cooking spray rather than flour to press it out. My son doesn't like the flour texture on baked goods. I wasn't too concerned about neatness, so please don't take the messy crust edge to mean that this dough was hard to handle. The picture at your right was after baking ten minutes. At that point we could have frozen the dough.

The picture at the begining of this post shows the pizza after toppings and baking twenty minutes. It definitely browned nicely on the edges and just right on the bottom. I baked on the middle rack. When cutting the pizza, it definitely felt crispy. But on the inside the dough was nice and chewy. This is just a great, great crust recipe!!

Thumbs way, way up!


Anonymous said...

We have the same name, faith, and are both GFCF! How exciting. :) I look forward to reading your bblog! Blessings in this new year!


Beth said...

Thank you, Beth, for your kind welcome! May God's richest blessings rest upon you in this New Year!

Anonymous said...

I just tried this recipe as a bagel dough, doubling the oil and salt, and adding 1 full head of roasted clove garlic (turned to butter) to try and take care of some of that rice cracker flavor it got on the bottom my first try around. Let me say this: my boy has bagels again. Thanks for the best recipe I've found yet.

Beth said...

What a great idea! Thanks for sharing your experiment. I will definitely give this a try!