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Gluten-free Pizza Crust

Gluten-free Pizza Crust

CIA Chef-Instructor Steven Isaac instructs a group at the Dry Pea & Lentil Council’s Year of the Pulse event.
CIA Chef-Instructor Steven Isaac instructs a group at the Dry Pea
YIELD: 12 portions (24 oz.)

538.64 g flour blend (recipe follows)
5 ml instant yeast
340 g water
5.7 g salt
3.5 g guar gum
56.7 g corn oil

For flour blend:
9.5 oz. white rice flour
7.25 oz. potato starch
7.25 oz. tapioca starch

1.    Combine 237 ml/1 cup of the flour blend, the yeast and 1 cup of water; mix until smooth. Cover the top with plastic wrap and let rise for 45 minutes.
2.    Thoroughly mix the remaining flour blend with salt and guar gum.
3.    Combine the two flour mixtures and add the remaining 113 g/1/2 cup of water and the oil. Mix for 2 minutes, using paddle attachment on low speed.
4.    After mixing, pipe the mixture onto parchment paper into 8” disk shape (or shape of your choice) or directly onto a greased pie tin. Rest crust for 30 minutes in a warm, humid environment. When ready to bake, preheat oven to 375°F. Par bake crust for 15 minutes. Allow to cool. Turn over so bottom of crust is now facing upward and top with your favorite toppings. Complete the baking in the oven for 8 to 10 minutes.

Recipe: Gluten-Free Baking with The CIA by Richard J. Coppedge, Jr., CMB (Adams Media 2008)

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