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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 129.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 183.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Gluten Free Pizza Crust calories by ingredient
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Gluten Free Pizza Crust

Submitted by: CARMOORELLA
Gluten Free Pizza Crust

Introduction

This is the best gluten free pizza crust recipe I've found! Truly crispy and crustlike. I attribute much success to Jules Flour, which you can order online, but -- if you have a favorite all purpose non-gluten flour -- go ahead and give it a whirl! This is the best gluten free pizza crust recipe I've found! Truly crispy and crustlike. I attribute much success to Jules Flour, which you can order online, but -- if you have a favorite all purpose non-gluten flour -- go ahead and give it a whirl!
Number of Servings: 8

Ingredients

    1 1/2 C Jules Gluten Free All-Purpose Flour
    1/4 t Oregano
    1/8 t Garlic powder
    1/2 t Salt
    2 Egg whites (or egg substitute), room temperature
    2 T Olive Oil
    1/2 t Cider vinegar
    3 T Nonfat dry milk
    1/2 C Warm water
    1 Packet Rapid rise yeast (gluten-free)

Directions

Whisk together dry ingredients except yeast; set aside. In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup of water + milk powder mix. Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix. Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles - stir as long as you can!).
Spoon the dough into the middle of a prepared pan and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle. Raise the outer edges so the sauce won’t spill out. (I prefer to flour my hands to do this).

Cover with oiled waxed paper and let the crust rise 10-20 minutes in a warm spot like a warming drawer or oven preheated to 200° F and turned off.

Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes.

Check crust. If it is not slightly brown, bake for up to 15 additional minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.

***NOTE FROM CARMOORELLA***
Once your crust is done...you are ready for toppings. Nutritional info for anything beyond this point is not included! I will, however, take a moment to give you a tip on the best and easiest pizza sauce. I use a small can of crushed tomatoes and sprinkle with herbs. No one will ever know you didn't slave all day making homemade sauce! I also prefer a 9x13 glass baking dish, and this recipe made plenty of dough for that use. ***

Lightly brush olive oil onto the crust edges. Spread with sauce and toppings and cook an additional 20 minutes, or until the cheese is bubbly. If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.

Note: You may par-bake the crust, freeze and bake for later use. If doing so, stop baking after the first 15 minute bake cycle, cool, then wrap in foil then put in a zip-top freezer bag and freeze for later use. Remove from freezer when ready to use and thaw at least slightly. Then preheat oven to 400° F, spread sauce and toppings and bake for 10 - 15 minutes, or until the cheese is bubbling.

Yield: One 12-inch pizza.

You can find more of Jules' recipes at: http://www.julesglutenfree.com/?Click=31023&utm_source=Newsletter&utm_medium=Email&utm_campaign=Recipe110221





Number of Servings: 8

Recipe submitted by SparkPeople user CARMOORELLA.






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Member Ratings For This Recipe

  • Had to add more flour than the recipe calls for. Other than that it was very tasty. I topped mine with alfredo suace, tomatoes, zucchini, and onion! It was absolutely delicious. If you you didn't know it was GF you wouldn't guess it either! - 1/2/13

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