The original pizza crust is:
- 2/3 cup Gluten Free Garbanzo and Fava Flour
- 1/2 cup Tapioca Flour
- 2 Tbsp. Milk Powder (Non-Fat Dry)
- 2 tsp. Xanthan Gum
- 1/2 tsp. Salt
- 1 tsp. Gelatin powder, unflavored
- 1 tsp. Italian Herb Seasoning
- 2/3 cup Warm Water (105�)
- 1/2 tsp. Sugar
- 1 tsp. Olive Oil
- 1 tsp. Cider Vinegar
- Cooking Spray
Preheat oven to 425�F.
In medium mixer bowl blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed using regular beaters. Add warm water, sugar, olive oil and vinegar. Beat on high for 3 minutes. Add water if the dough is too stiff. The dough will resemble soft bread dough. Put mixture into 12 inch pizza pan that has been coated with cooking spray. Sprinkle extra four onto the dough, then press the dough into the pan. Bake the crust for 10 minutes. Remove from oven, top with your favorite sauce and toppings. Bake for another 20-25 minutes.
*If dough becomes too sticky, use oil or water on your hands to help work the dough.
(For an 8 slice pizza pie.)
For 1 slice serving size Calories 90, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 2g, Protein 3g.
The pizza crust was ok, first time I was full with one piece. Very filling and I would not make it again so back to my original GF pizza crust.!
Celiac Sourdough Bread
By Beth Hagman
A bread that is springy, chewy, tasty, crusty and good both hot and cold. This recipe s a variation of one Margaret Powers offers in her excellent book "Gluten Free and Good".
3 cups Gluten Free All Purpose Baking Flour
1/2 cup Sugar
3/4 tsp Sea Salt
1 cup Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
3/4 cup Sourdough Starter
1 cup Warm Water (110 degrees)
3 large Eggs
1½ cups Low fat Cottage Cheese
Use nonmetal pans and utensils as much as
possible when mixing this bread. Since this is
a stiff dough, you will need a heavy-duty mixer
and a bread hook.
Preheat oven to 350°.
Place Gluten Free All Purpose Flour, sugar,
salt, milk and xanthan gum in mixing bowl
and blend together on very low speed.
In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.
Cover and let rise until double in bulk. Don't hurry. This may take up to 1½ hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.
Bake in 350° oven and watch to see when dough rises to top of pans and rounds on top (about 10 minutes), then increase heat to 400° to finish baking.
Feed Starter: After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.
1 cup starter
1 cup warm water
1½ cups rice flour
Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.