Gluten-free pizza crust can be simple

There are a lot of celiacs out there — those who are allergic to gluten, which can be found in such things as bread , cakes, donuts, beer and much more in the form of wheat and other grains. There are also many who are consciously deciding to take on a gluten-free diet.

Even though most stores are establishing gluten-free sections, it’s still not always easy to find.

With that in mind, I will offer a weekly recipe focusing on a gluten-free meal that can be simple to create. This is the pizza crust I used to make — and will be making again soon.

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Gluten-free Pizza Crust

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Ingredients …

1 1/2 cups your favorite brown rice flour blend or gluten free all purpose flour

2 tablespoons nonfat dry milk powder

1 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon xanthum gum

1 1/2 teaspoons instant yeast

1 tablespoon honey

1 cup warm water

2 tablespoons olive oil for the dough

2 tablespoons olive oil reserve for the pan

Directions …

Place the dry ingredients (except the yeast and sugar or honey, if you’re using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the honey warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you’ve ever applied spackling compound to a wall, that’s exactly what it’ll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.

Cover the bowl, and let the dough rest for 30 minutes or so.

Preheat the oven to 425°F.

Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12” round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12” to 14” circle.

Let the dough rest, uncovered, for 15 minutes.

Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.

Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen.

Remove from the oven, and serve warm.

Yield: one 12” to 14” pizza.

TammySue Vincent is a celiac who also is the editor’s wife.

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