Tuesday, February 14, 2017

Gluten free pizza crust: crispy and chewy

This crust is super quick to make once you have all the ingredients measured out. The crust turns out nice and crispy at the edges and bottom, while the part under the sauce has a nice chew to the middle of it.

Serves 4 (1 15" pizza)
2 slices: 392 kcal, 3.5 grams protein, 6 grams fiber

1 cup tapioca starch
1/3 cup coconut flour
1/3 cup cornstarch
1/3 cup oat flour
2 tsp xantham gum
1 tsp baking powder
Preheat oven to 425 F and prepare a 15" pizza pan with parchment paper. No need to grease.
Whisk all dry ingredients very well in a large bowl.
Add 2/3 cup boiling water, 1/3 cup olive oil and mix very well for 2 minutes. Spread with your fingers directly on to the pizza pan. I used a rolling pin directly on the pizza pan, but the paper could be transferred to the pan after the dough is rolled out onto it.
Bake at 425F for 15 minutes without toppings, and then top and bake for 20 minutes more, or until browned to your liking on the edges.

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