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Recipe

Pizza Crust (self-rise)

This dough can be used to make biscuits, breadsticks, and garlic bread, just by varying the shape, thickness, and spices.

Ingredients

  • 1 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
  • 3/4 cup brown rice flour, or buckwheat flour, or Montina® flour, or Nuchia® flour, or white rice flour
  • 1/4 cup GF oat flour, or pure rice bran, or millet flour, or sorghum flour, or quinoa flour
  • 1/4 cup DariFree™ powder (Vance’s®), or powdered milk of choice
  • 2 teaspoons egg replacer powder
  • 2 teaspoons xanthan gum, or guar gum, or arrowroot starch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoons sea salt
  • 1/2 teaspoon agar powder, or unflavored gelatin of choice
  • 1 cup water
  • 2 tablespoons pure olive oil, or coconut oil, or palm oil
  • 2 teaspoons agave nectar, or honey, or cane sugar, or light brown sugar, or Palm crystals
  • 1/2 teaspoon apple cider vinegar, or coconut vinegar, or brown rice vinegar

Method

  1. Place baking rack in first position; preheat oven to 425°F; cover baking sheet or pizza tin with parchment paper; set aside.
  2. In airtight container, combine tapioca starch, brown rice flour, GF oat flour, DariFree™ powder (Vance’s®), egg replacer powder, xanthan gum, cream of tartar, baking soda, sea salt, and agar powder; place on lid and shake vigorously to combine and to introduce air; set aside.
  3. In mixing bowl, combine water, pure olive oil, agave nectar, and apple cider vinegar; stir to combine.
  4. Beat dry ingredients to wet with an electric mixer set on high speed; beat 3 minutes.
  5. Cover work surface with parchment paper; dust heavily with GF flour of choice.
  6. Turn dough out onto parchment paper; dust dough generously with GF flour; coat hands in GF flour; pat dough into desired shape and thickness; move prepared dough to prepared baking sheet or pizza tin.
  7. Place into preheated oven; bake 10 minutes.
  8. Remove from oven; top crust as desired; return to oven; bake 15 minutes, or until toppings are bubbling and lightly browned.

Remove to cooling rack; cool slightly; slice and serve. Servings: Two 12” crusts. Preheat: 425°F. Prep Time: 30 minutes. Cooking Time: 17 minutes.

To freeze crust: prepare through step 7; cool crust completely then place crust on cardboard round; wrap tightly in plastic; freeze up to 3 months.

To freeze topped crust: prepare through step 7; cool crust completely then top as desired; place topped crust on cardboard round and wrap tightly in plastic; freeze up to 3 months.

To prepare frozen crust: remove crust from freezer; top as desired; bake in preheated 425°F oven for 15 – 17 minutes, or until toppings are bubbling and lightly browned.

To prepare frozen pizza: remove pizza from freezer; bake in preheated 425°F oven for 15 – 17 minutes, or until toppings are bubbling and lightly browned.

Variation

Omit DariFree™ powder (Vance’s®): replace water with milk of choice.

To use egg: omit egg replacer powder; reduce water to 10 tablespoons; beat 1 egg and incorporate during step 3.