Wednesday, May 8, 2013


I've had some interesting adventures baking gluten-free, sugar-free pizza crusts! It took a while to find one with the right ingredients AND a scrumptious taste. My guys are such good sports about trying the stuff I make.

This pizza crust is wonderful. I love everything about it. It does have yeast, so stay tuned for a couple more yeast-free pizza crusts if you don't want yeast. :)

1 tbsp dry instant yeast
2/3 c brown rice flour, plus extra
1/2 c tapioca flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp unflavored gelatin powder
1 tsp Italian seasoning
2/3 c warm milk
1/2 tsp palm sugar
1 tsp olive oil
1 tsp cider vinegar

8 oz can tomato sauce
1/2 tsp oregano leaves
1/2 tsp basil leaves
1/2 tsp rosemary leaves
1/4 tsp fennel seeds
1/4 tsp garlic powder
2 tsp agave nectar
1/2 tsp salt

Whatever your little heart desires! (Don't overload it, though, or your crust will become soggy.)
Some of our favorites are fresh garlic, fresh basil, spinach, pineapple, green peppers, pesto, canadian bacon, pepperoni, mozzerella cheese, and pesto.

In a large bowl, whisk the yeast, flours, xanthan gum, salt, gelatin, and Italian seasoning. Add warm milk, palm sugar, oil, and vinegar. Beat with an electric mixer on high for two minutes. Spread the dough on a greased 12-inch pizza pan, sprinkling it with flour to prevent it from sticking to your hands. Make the edges thicker. Bake at 425 for ten minutes. Add sauce and your favorite toppings. Bake another 20 minutes, or until the top is browned.

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