Friday, May 6, 2011

May 6, 2011
Crunchy Pizza Crust
Pizza is truly an all-time favorite food. Of course, living gluten-free can mean less than desirable crusts or other alternatives leaving you wanting more. This recipe delivers. This recipe is for a crunchy pizza crust, and while we think it's great, we know that some people like a more fluffy and chewy crust. We don't normally do this, but here is a link to the chewy version of this crust. Make the one that makes you and happy and enjoy with friends!
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Dry Ingredients Wet Ingredients
1 3/4 cups white rice flour 1 Egg
1 1/4 cups Tapioca flour 1 1/2 Tbs Oil
2 tsp Xanthan gum 1/2 tsp Vinegar
1 packet Unflavored gelatin 3/4 cup WARM Water
3 Tbs Dry power milk
1 Tbs Italian Pizza Seasoning
1/2 tsp Salt
1/8 cup sugar
2 1/2 Tsp Dry Yeast saw this recipe and it is pretty close to my from scratch but easier,  just buy the Mix

Crunchy Pizza Crust
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in 19oz mix bag)
1/4 cup oil
1-1/2 cups warm water
Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough
Optional: Add 2 tsp fresh rosemary to dough
Dough makes two, 12- to 14-inch crusts, or 3 to 4 smaller personal sized crusts.
Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes.
With a pizza stone in the oven preheat oven to 375°.
For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes.
Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.
Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings are hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.
To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375°, then bake on hot pizza stone until toppings are hot, approximately 5 minutes.
Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.
Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

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