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Gluten-Free Pizza Crust

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. —Sylvia Girmus, Torrington, Wyoming
  • Total Time
    Prep: 20 min. + standing Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup tapioca flour
  • 2 tablespoons nonfat dry milk powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 to 1-1/3 cups brown rice flour
  • Pizza toppings of your choice

Directions

  • 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
1 piece: 123 calories, 1g fat (0 saturated fat), 0 cholesterol, 217mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 3g protein.

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