Gluten Free Pizza Crust
This gluten free pizza crust recipe is perfect for those who are gluten intolerant, including those who are experiencing celiac disease. AND it's a bread machine recipe.
Ingredients
- 2/3 cup sorghum flour
- 1/2 cup quinoa flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon granulated sugar
- 2 teaspoons xanthan gum
- 1 tablespoon bread machine yeast, or instant yeast
- 3/4 teaspoon salt
- 1 1/4 cups water
- 1 tablespoon olive oil, extra virgin
- 1 teaspoon cider vinegar
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl or plastic bag, combine sorghum flour, quinoa flour, potato starch, tapioca starch, sugar, xanthan gum, yeast and salt. Mix well and set aside.
- Pour water, oil and vinegar into the bread machine baking pan.
- Select the Dough Cycle. Gradually add the dry ingredients as the bread machine is mixing. Scrape with a rubber spatula while adding the dry ingredients. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop the bread machine as soon as the kneading portion of the cycle is complete. Do not let the bread machine finish the cycle.
- Gently transfer the dough to a prepared 15- by 10-inch (40 by 25 cm) jelly roll pan, lightly greased. Using a moistened rubber spatula, spread evenly to the edges. Do not smooth the top.
- Bake in preheated oven for 12 minutes or until bottom is golden and crust is partially baked.
- Use the pizza dough right away or wrap it airtight and freeze for up to 4 weeks. If you freeze the dough, thaw in the refrigerator overnight before using it to make pizza.
Nutrition
Calories: 204kcalCarbohydrates: 38gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 403mgPotassium: 179mgFiber: 4gSugar: 2gVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!