Biscuit Crust Pizza Gluten-Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c. brown rice flour1 c. potato starch + extra for working with the dough1 tsp. xanthan gum1 Tb. baking powder1 tsp. cream of tartar3/4 tsp. baking soda3/4 tsp. salt1 Tb. sugar1/4 c. butter 1 large egg3/4 c. milk (I used Almond Breeze almond milk)Contadina Pizza Sauce, 1 cup mozzarella cheese, part skim milk (1 cup shredded)3 Cheese Blend Grated Cheese (3/4 cup shredded)
Preheat your oven to 400°. Grease a round pizza stone or pan. (I used a stone, so it might take less time to bake on a metal pan. Keep an eye on it.)
In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.
Lightly beat the egg into the milk. Add the wet ingredients to the dry and stir gently with a fork.
Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but to not over stir.
Place the dough on your prepared pizza pan. Put your hand inside a plastic baggie and gently pat the dough out to the edges of the pan. Bake for 5 minutes.
Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10- 18 minutes.
Remove and let sit for 5 minutes before cutting.
Serving Size: Makes 8 wedges 16" pan
Number of Servings: 8
Recipe submitted by SparkPeople user SLACHETKA103145.
In a medium bowl combine the dry ingredients. Cut the butter in chunks and work it into the dry ingredients with a pastry blender.
Lightly beat the egg into the milk. Add the wet ingredients to the dry and stir gently with a fork.
Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but to not over stir.
Place the dough on your prepared pizza pan. Put your hand inside a plastic baggie and gently pat the dough out to the edges of the pan. Bake for 5 minutes.
Remove from the oven and top with sauce, cheese and toppings. Return to the oven for 10- 18 minutes.
Remove and let sit for 5 minutes before cutting.
Serving Size: Makes 8 wedges 16" pan
Number of Servings: 8
Recipe submitted by SparkPeople user SLACHETKA103145.
Nutritional Info Amount Per Serving
- Calories: 349.0
- Total Fat: 15.8 g
- Cholesterol: 46.2 mg
- Sodium: 863.6 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 1.4 g
- Protein: 13.8 g
Member Reviews