How to make it

  • Place the water in a large bowl, sprinkle the sugar, yeast, and salt on top. Stir until dissolved and set aside for 5 min. so the yeast can begin to foam.
  • Mix the masa mix, rice flour, and potato flour in a second bowl until well blended.
  • Stir in the flour mixture into the yeast mixture until it forms a ball. Should the mixture be too dry (the moisture content of masa mixes can fluctuate dramatically based on external humidity and temperature.) add more water in 1 tbs increments until the whole mixture can be formed into a ball. Cover and set aside a room temperature for 20 minutes.
  • Dust a pizza peel with masa mix or grease a pizza tray or a large, rimless baking sheet with nonstick spray. Set the dough at the center of any of these, dust the dough with a little instant masa mix, and roll with a rolling pin to a 12-14-inch circle. If the edges, crack push them together to form a perfect circle. If desired, fold the edge over to form a lip on the crust. Top and bake as the recipe requires.
  • Tip: this dough will not rise the way a yeast dough will. It will not stretch and will have to be rolled out.

Reviews & Comments 1

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  • whygreen44 9 years ago
    This is my favorite gluten free pizza crust recipe! It's incredibly versatile so as long as you keep the combination of flours totaling one and a half cups. I like to add anise seed, oregano and a small amount of olive oil and balsamic vinegar for flavor. I bake at 420° for 10 minutes, and then an additional 12 minutes with toppings.
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