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Home Made Gluten Free Pizza Crust

Updated on October 1, 2010
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Gluten Free Pizza Dough and Crust

Ingredients

1 package yeast (approximately 1 tablespoon)

¾ cup milk (room temperature)

½ cup potato starch (not potato flour)

¾ cup corn starch (not corn flour)

1 tablespoon xanthan gum

¼ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¼ cup shortening

You can almost taste your pizza!

Method

Preheat oven to 375F.

In a small bowl, combine yeast and milk. Stir to dissolve and set aside.

Combine all dry ingredients in a medium sized bowl. Cut in the shortening until pea sized crumbs appear. Slowly add in the milk and yeast mixture. Mix well. Dough will look wet, thick and pasty but it is quite workable if you spray your hands with non-stick spray or keep your hands damp with cold water. This dough is quite soft.

Roll or pat dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to ¼” thickness or if you prefer a thin crust, pat dough out to ⅛” thickness. A 12” circle will produce a hand-tossed thickness – somewhere between not too thick and not too thin.

Top the pizza crust as desired. Bake 15 – 25 minutes until crust is lightly browned. Slice and serve hot.

Copyright Beth100

© October 1, 2010

 

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    • Beth100 profile image
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      Beth100 6 years ago from Canada

      Infonolan -- Yes, this practice is also occurs here in Canada, and I believe in the US as well. It's shame because this practice can cause some serious side effects, including death, for those who are extremely intolerant of gluten. Cross contamination from wheat based foods is high in restaurants as the areas are not kept separately. I will come by and check out your hub. Thanks for the link and for leaving your comments.

    • infonolan profile image

      infonolan 6 years ago from Australia

      Great article. Here in Australia, many pizza chains in Australia are now offering supposed 'gluten free' pizzas. Unfortunately, they are falsely advertising their items as gluten free when there may be traces of gluten in the final product. What they are doing is illegal. I have published a hub on this interesting topic here: https://hubpages.com/food/glutenfreepizza-not

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      Trsmd - Funny, isn't it? I guess there are many of us foodies out here! Thanks.

    • Trsmd profile image

      Trsmd 6 years ago from India

      just comments are more than the page.. well covered

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      Cheeky Girl -- I always thought pizza was healthy -- it contains all the food groups! :D Thanks, my friend!

    • Cheeky Girl profile image

      Cassandra Mantis 6 years ago from UK and Nerujenia

      We actually had pizza for our evening meal here. Nice to know there is a good healthy option for pizza lovers! Cheers! :)

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      The Clean Life -- Thanks for a great suggestion Mark!! I will try it this way the next time we make pizza at home (which is virtually every Friday night). I'm very happy that you came by. :)

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      KoffeeKlatch Gals -- I have found it difficult to find foods that are gluten free, and taste like the food I am used to, and still have the same texture. I hope you will like this crust. :)

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      Lady Guinevere -- These items can be purchased at many different markets, including health food stores; however, they may be pricey there. I suggest going to an Asian market store, as these items are frequently used in cooking and cost a fraction of the price as compared to the health food/organic stores. For instance, the potato starch at my local health food store sells for $4.99 while the exact same item at the Asian food market sells for $0.99!! Remember to read the labels carefully, as potato starch and potato flower are very different and will produce unexpected results. Enjoy!

    • Lady Guinevere profile image

      Debra Allen 6 years ago from West By God

      Where can one get the Potatoe Starch and the other not so well know ingredients? After I see how much they cost I might give this recipe a try!

    • the clean life profile image

      Mark Bruno 6 years ago from New Jersey Shore

      That sounds yummy Beth. I will tell my better half this recipe. We love pizza!! Here in NJ some places place the mozzarella cheese first, then the tomato sauce on top of that and then sprinkle with parmigiana cheese on top. It taste great made that way. Excuse my cheese spelling. Thanks Beth for sharing

      Mark

    • Beth100 profile image
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      Beth100 6 years ago from Canada

      DjBryle -- Aww, you're soooo sweet and kind!! I'm glad that you like my site so much....I love yours too! I'm very glad that we connected! :)

    • KoffeeKlatch Gals profile image

      Susan Haze 6 years ago from Sunny Florida

      Thanks for this recipe - it's great to have for someone like me who cannot eat the regular crust. Thanks for sharing.

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      ftclick -- pizza is great any night, but even more so when you make it at home! Enjoy your gourmet pizza! Thanks for dropping in!

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      Ingenira -- The thinner the crust, the crispier it is. Also, the length of time you cook will increase the crispiness. As with all recipes, you will have to play a little bit with it as the location of where you live will affect how the product turns out. I like my crust to be thicker and more doughy -- reminds me of eating bread! :)

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      Quill -- You know that I love making you hungry!!! :) Thank you, because now I have another tempting recipe coming up for you. I'll publish it over the next couple of weeks. I'll guarantee that it will make your mouth water! :)

    • DjBryle profile image

      DjBryle 6 years ago from Somewhere in the LINES of your MIND, and HOPEFULLY at the RIPPLES of your HEART. =)

      Your family is so blessed to have you Beth! I am hungry again... lol! Thanks for all these recipes and helpful, wonderful hubs! I just love your site! =)

    • ftclick profile image

      ftclick 6 years ago

      sounds good as many pizzas do. A gluten free gourmet pizza sounds about right this week. Thanks

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      WannaB Writer -- There is no need to knead the dough. I simply mix it because I am usually in a hurry (hungry teenagers!) and I have not had to let it rise. It bakes up fine and crisp. As for spraying your hands, I lightly grease my hands when working with the dough -- mixing and patting it into the pan. With most gluten free mixes, the dough is much softer and sometimes wet compared to regular ingredients. This can be expected as the starches and flour will absorb the liquids during baking. Have fun making this dough!

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      easyguyevo - The best part of this recipe is that you get to top your pizza with all YOUR favorite toppings!! Enjoy!

    • Beth100 profile image
      Author

      Beth100 6 years ago from Canada

      ghomefitness - There's nothing better than pizza on Friday night with a good movie! I hope she enjoys the pizza. I'll write my gluten free chocolate chip cookie recipe too. I know how difficult it is to find those little pleasures in life that taste good when they're gluten free! I think I have a red velvet cake in the box too! :)

    • Ingenira profile image

      Ingenira 6 years ago

      Just curious, how does the crust taste like ? Crispy or soft or ...? I am trying to go gluten-free whenever I can, so I have avoided the standard pizzas for a while. This recipe is just what I need !!

    • profile image

      "Quill" 6 years ago

      Great Hub... now that I am hungry... smiles... again looking forward to trying this one.

      Blessings and Hugs

    • WannaB Writer profile image

      Barbara Radisavljevic 6 years ago from Templeton, CA

      Is this supposed to be kneaded. Does it need some rising time? Are the hands sprayed just to pat the dough into the pan? I've never worked with these ingredients before, so I don't know what to expect.

    • easyguyevo profile image

      easyguyevo 6 years ago from Barbados

      Interesting recipe, I will try it. Thanks Beth

    • ghomefitness profile image

      ghomefitness 6 years ago from Chicago,IL

      Thanks Beth! I have a daughter who has Gluten issues so we will have to try this.