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Weren't sure you'd be able to eat pizza again? With this inventive crust, gluten-intolerant kids and adults alike can cure those pizza cravings. Sylvia Girmus - Torrington, WY
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1/6 of crust (calculated without toppings) equals 142 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 223 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 2 starch.
Originally published as Gluten-Free Pizza Crust in Healthy Cooking June/July 2009, p16
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Reviewed on Apr. 12, 2013 by Beckers68
We made this tonight for the first time and the kids loved it! We have only 2 members of the family that are gluten free, but everyone said it was the best we had made so far. I did substitute an egg for the gelatin as the other reviewers suggested and it turned out soft on the inside and crusty on the outside! I didn't have any dairy free powdered milk so I substituted part of the warm water with warm rice milk. It tasted great! We also had to double the recipe to feed our 6 person family. I will definitely be keeping this recipe and using it frequently. Thank you!
Reviewed on Feb. 03, 2013 by JennaSmith
Best gluten free pizza recipe ever! I used Gluten free Mama's Almond flour blend and 2 eggs And 1/4 c more flour and no gelatin.
Reviewed on Jan. 19, 2013 by fathimaSA
i haven made this yet...cant wait 2 try it out however id like 2 know wat can i substitute broen rice flour with as its not readily available in south africa and wen it is its really expensive
Reviewed on Sep. 09, 2012 by marcielrp
YES!! Finally a GF pizza crust I like. The only change I made is I used buttermilk powder instead of dry milk and also an egg instead of the gelatin because thats what I had on hand. Turned out great, even my son who isn't crazy about GF foods loved it!Thanks for a great recipe.
YES!! Finally a GF pizza crust I like. The only change I made is I used buttermilk powder instead of dry milk and also an egg instead of the gelatin because thats what I had on hand. Turned out great, even my son who isn't crazy about GF foods loved it!
Thanks for a great recipe.
Reviewed on Aug. 04, 2012 by joseem29
I didn't have gelatin the first time I made this dough, so I added an egg. It turned out very well. I was pleased with how it rolled out. The second time I made this dough I added the gelatin and it didn't turn out as well. It was tough to work with and dry even though I added a little more water. It seems that the wet to dry ingredient ratio is wrong. I will make this again, but with the egg instead of the gelatin.
Reviewed on May. 22, 2012 by Christina_K
This crust turned out great! I only modified the recipe slightly, I used half brown rice flour and half garfava flour, and took the advice of another review and let it rest for about 30 minutes instead of 10. When I worked with the dough I first scraped down the sides of the bowl, oiled my hands and patted it into a ball. Then I rolled it out on parchment and transferred the parchment to a preheated baking stone after it rested. Working with GF dough can be tricky as they almost always are soft and sticky, floured surface or floured hands just don't seem to work for me. I always turn out dough right onto parchment and keep my hands and rolling pin oiled and have no problems. Other than those few things no changes were necessary! Nobody even missed the wheat or thought to ask if it was GF ;) you KNOW it's good when nobody notices. Thanks for this one, it's a keeper!
Reviewed on May. 06, 2012 by mom:)
Unfortunately my son and I much like babysk8er can't have dairy. Is there a substitute for it in pizza crusts as it appears to be in most?
Reviewed on Mar. 04, 2012 by Sunlitme
The first time I made this it was a bit difficult to work with and the dough would crack on me, either while moving it to the pan or while it was pre baking. The texture of it also was a bit gritty, though it tasted pretty good. After making it again I found it needed to rest a lot longer than 10 minutes before it was really ready to bake. More like 30min, after that it looked and felt a lot more like regular dough and it was much easier to handle. After it was done baking, that gritty texture had gone away and it tasted just like "the real thing". In the end it is a definite keeper and super easy to put together.
Reviewed on Feb. 22, 2012 by s99graham
I have not made this. I am the only one who eats it. Can you freeze this?
Reviewed on Dec. 18, 2011 by glutenfreegirl3134
for the person who asks to replace the yeast and powdered milk, the yeast one was answered but the milk one wasnt so here:there is a soy/rice milk powder that is called Better Than Milk Soy milk powder, or the one that comes in rice milk. that should do the trick.
for the person who asks to replace the yeast and powdered milk, the yeast one was answered but the milk one wasnt so here:
there is a soy/rice milk powder that is called Better Than Milk Soy milk powder, or the one that comes in rice milk. that should do the trick.
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