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A non | B non | O non | AB non


Gluten Free Pizza Crust

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Contributed by: ChanurAdded: Jun 27, 2008 at 04:10 PM


Description:

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.


Best Used By Blood Types:
  • Type A (1 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Type O (1 beneficials)
  • Type O Non Secretor (1 beneficials)

Category:
  • Entree


Ingredients:
  • 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

How to make it:
  1. Lightly oil whatever you are going to bake the crust on and set it aside.
  2. In a medium sized bowl mix the dry ingredients.
  3. Quickly add wet ingredients.
  4. Stir well to combine (like a wet sand consistency).
  5. Form into a soft ball.
  6. 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).
  7. 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).
  8. Preheat your oven to 425*F.
  9. 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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Arrowroot N N N N N N N N
Olive Oil1 ,2 B B B B B B B B
Rice (White/...3 ,4 N N B B N N N N
Sea Salt2 N N N N N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients which may be genetically modified .

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Jan 07, 2009 at 04:35 PM By: Lola

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