"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pizza Crust GF Recipe

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This recipe for Pizza Crust GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Tuesday, December 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/3 c. four flour mix (see misc. section)
1/4 c. powdered milk
1 tsp. sugar
4 tsp. xanthan gum
1 tsp. salt
2 tsp. unflavored gelatin powder
2 tsp. Italian herb seasoning
2 T. dry yeast

1 1/3 c. warm water (105 degrees)
2 tsp. olive oil
2 tsp. cider vinegar

Directions:
Directions:
Blend 1st eight ingredients (thru yeast) on low speed with a regular beater (not dough hooks). Add last three ingredients and beat on high for 3 minutes. Add more water if necessary but only by 1T. at a time. Blend until dough resembles a soft bread dough.

Line pizza pan with parchment paper or spray it with cooking spray. Sprinkle hands and dough liberally with flour mix and press dough into pan. Continue to sprinkle so hands don't stick. Bake at 425 for 10 minutes.

Remove from oven and add sauce and toppings. Bake another 20-25 minutes until nicely browned.

Number Of Servings:
Number Of Servings:
1 x-large pizza or 2 medium pizzas
Personal Notes:
Personal Notes:
I've tried different flour blends and worked to get this recipe so that it tastes good and the texture is nice. I think this one works really well and it takes very little time to prepare. I've made it after work during the week. Brent and I really enjoy the pizza with a glass of red wine.

Make this into a mix and have it on hand for easy prep. Combine all the dry ingredients in a ziploc bag and store in a cool dry place. When ready to use, just add the wet ingredients and your on your way.

 

 

 

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