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Rolled Gluten Free Pizza Crust Recipe - Make It Thick or Thin Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
  • Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
  • Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
  • Mix on high speed for 3 to 4 minutes.
  • Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
  • Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
  • The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
  • Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
  • With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
  • Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
  • Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
  • Yield: 1 large, or 2 medium or 3 small pizza crusts
  • Tip
  • A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.

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  • ttaaccoo 15 years ago
    Hats off to you Peetabear!! Incredible job!! thank you. 55555
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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