Biscuit Crust Pizza Gluten-Free

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Biscuit Crust Pizza Gluten-Free calories by ingredient
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Number of Servings: 8


    1 c. brown rice flour
    1 c. potato starch + extra for working with the dough
    1 tsp. xanthan gum
    1 Tb. baking powder
    1 tsp. cream of tartar
    3/4 tsp. baking soda
    3/4 tsp. salt
    1 Tb. sugar
    1/4 c. butter
    1 large egg
    3/4 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.

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