|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Gluten Free Pizza Crust|
|Contributed by: Chanur||Added: Jun 27, 2008 at 04:10 PM|
A crispy edged crust adapted from a recipe from one of my neighbors daughter's old Betty Crocker cookbooks. The graininess of the brown rice flour gives a sort of cornmeal like texture.
How to make it:
- 2/3 cup brown rice flour
- 1/3 cup arrowroot flour/powder/starch
- 1 teaspoon baking powder [baking powder Recipes]
- 1/2 teaspoon sea salt
- 2 Tablespoons extra-virgin olive oil
- 1/3 cup water
- Lightly oil whatever you are going to bake the crust on and set it aside.
- In a medium sized bowl mix the dry ingredients.
- Quickly add wet ingredients.
- Stir well to combine (like a wet sand consistency).
- Form into a soft ball.
- Roll out dough into a 13-inch shape on whatever you are going to bake it on or on some wax paper(to help hold together like regular dough does).
- Next, fold 1/2-inch of the edges back in toward the center to make it have an edge that is thicker than the rest of the dough (this will keep it from burning since the edge won't have any toppings on it).
- Preheat your oven to 425*F.
- Top the crust.
Toppings: Whatever is compliant for your type. If I use mushrooms and/or onions (not green onions/scallions) I cook them before I use them on the pizza otherwise their water cooks out and pools on the pizza in the oven and floods the pizza (literally). Gently spread sauce (if using) over dough. Sprinkle sauce with your cheese(s). Add your other toppings. Bake for 20-25 minutes. Let it cool a little before you slice it otherwise the crust likes to shatter. The cheese should be gooey still, but not runny anymore.