Gluten Free Pizza Crust Recipe

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Gluten Free Pizza Crust
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Ingredients
13
Count
Nutrition
656
Calories
Total time
20
Minutes
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Ingredients:

  • 3/4 cup tapioca flour
  • 1/3 cup sorghum flour
  • 1/2 cup whole milk
  • 2 1/4 tsp active dry yeast , from 1 (1/4-oz) package
  • 2 tsp sugar
  • 3 tbsp plus 1 tsp extra-virgin olive oil
  • be sure to use white rice flour; brown will result in gritty pizza dough.
  • special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Directions:

  1. In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
  2. In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
  3. Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
  4. Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
  5. Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 656.24 Kcal (2748 kJ)
Calories from fat 221.55 Kcal
% Daily Value*
Total Fat 24.62g 38%
Cholesterol 1.23mg 0%
Sodium 1260.1mg 53%
Potassium 413.36mg 9%
Total Carbs 83.03g 28%
Sugars 15.01g 60%
Dietary Fiber 5.07g 20%
Protein 14.57g 29%
Vitamin C 1.8mg 3%
Iron 1.4mg 8%
Calcium 92.3mg 9%
Amount Per 100 g
Calories 224.52 Kcal (940 kJ)
Calories from fat 75.8 Kcal
% Daily Value*
Total Fat 8.42g 38%
Cholesterol 0.42mg 0%
Sodium 431.12mg 53%
Potassium 141.42mg 9%
Total Carbs 28.41g 28%
Sugars 5.14g 60%
Dietary Fiber 1.74g 20%
Protein 4.99g 29%
Vitamin C 0.6mg 3%
Iron 0.5mg 8%
Calcium 31.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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