Gluten Free Thick Pizza Crust


Fridays around here are pizza and movie night. While these particular toppings aren’t necessarily the healthiest, you can choose whatever toppings you wish.

2 Tbsp yeast
1 T sugar (see note below to make sugar free)
1 c luke warm water (110°)
2 c brown rice flour
2 c tapioca flour
2/3 c milk powder (see note below to make this dairy free)
3 1/2 tsp xanthum gum
1 tsp salt
3 T butter or palm shortening (melted)
1/2 c hot water (to melt butter or shortening)
4 egg whites (or flaxseed or ENERG egg replacer)

1 tsp Italian seasoning (optional)

In a small bowl, mix yeast, sugar and luke warm water. Set aside.

Melt the butter/shortening in the hot water.

In stand mixer bowl, combine flours, dried milk, xanthum gum and salt. If desired, you can add 1 teaspoon Italian Seasoning. Put mixer on low setting and stir ingredients together. Add hot water, mix. Add egg whites (or replacer), mix. Add yeast mixture. Set mixer on high speed for 4 minutes. Do not decrease this time!

Preheat oven to 400°.

You can half dough and make two 10-12 inch pies, or make one big one. I use my big cast iron skillet. Pampered Chef’s bar pan works great as well! I grease it with butter or palm shortening (everything else seems to stick). place dough on preferred cooking surface. Oil hands and pat out gently. Spread immediately with sauce and toppings. Use your imagination, BBQ sauce (Sweet Baby Ray’s is a good one), alfredo sauce, and pesto sauce are all great options. Just make sure they are gluten free if your diet requires it (most BBQ sauces are not gf).

Bake in 400° preheated oven 20-22 minutes. No need to rise this crust.

*Dairy Free option – use 2 Tbsp more of either flour, replace hot water with milk replacement (coconut, rice, almond, etc.). Melt shortening in milk replacement.

*Sugar Free option – use milk or milk replacement for yeast rising instead of water and sugar. Xanthum gum and stevia are not good replacements as they are anti-fungal and the yeast cannot feed on them.

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