Oh I love pizza! I could eat pizza every night…there are so many variations! It’s comforting, delicious, flavorful - can anyone really resist pizza? This is an absolutely yummy gluten-free pizza crust recipe to make sure you never have to go without!
Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.
Beat almond milk, eggs, and oil together in a bowl.
Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth.
Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.
Bake in the preheated oven until lightly golden, about 15 minutes.
Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.
Per Serving: 515 calories; protein 10.3g; carbohydrates 72.8g; fat 20.1g; cholesterol 186mg; sodium 1332.7mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.