Emilys Gluten-Free Pizza Crust

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!



Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.

Step: 2

Beat almond milk, eggs, and oil together in a bowl.

Step: 3

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.

Step: 4

Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.

Step: 5

Bake in the preheated oven until lightly golden, about 15 minutes.

Step: 6

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.

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