Patricks Gluten-Free Pizza Crust

After about 3 years of experimentation and countless pizza dough recipes and big-name dough mixes, this is the closest I have come to real pizza dough. This recipe will yield two 16-inch pizzas. Remove baked crusts from the oven and top as desired; place back in the oven for approximately 15 minutes. I did not include the ingredients for the toppings as that is very subjective based on your preferences.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.

Step: 2

Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.

Step: 3

Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.

Step: 4

Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.

Step: 5

Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.

Step: 6

Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.

Per Serving: 412 calories; protein 6.6g; carbohydrates 84g; fat 4.6g; cholesterol 4.9mg; sodium 71.5mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make 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 work it yesterday , then finish it off the next day.