Gluten Free Pizza Crust
1 1/4 cups (approx. 310 ml or 173 g) *gluten-free flour blend (see below)
1 teaspoon (5 ml or 6 g) salt
1/4 teaspoon (1 ml or .5 g) of black pepper
2 tablespoons (30 ml or 14 g) ground flax seed
2 large eggs, lightly beaten
2/3 cup (150ml) 2% milk
Preheat oven to 400°F (200°C).Line a non-perforated pizza tray or baking tray with parchment paper or grease tray with 1 tbsp olive oil. Combine pizza crust blend, salt, pepper and ground flax seed. Add eggs and milk and mix well to form a smooth batter. Spread batter on tray into desired shape, approximately 12 inches (30 cm) in diameter, making edges slightly thicker than the center.
Pizza crust ready to bake, with chicken chunks precooked.
Place tray in middle rack of oven, and bake for 15 minutes. Remove tray and prick with fork several times, it will puff up in spots while baking.
Other fixins ready to go on top.
Spread tomato or pesto sauce and top with your favorite toppings and cheese.Bake for another 15 minutes for a thin crust and 20 minutes for a medium thick crust or until crisp and golden on the edges and cheese bubbles. Yields: One 12" crust.
Mmmm. Ready to eat!
Ruth's homemade Pizza Sauce
1 14oz can tomato sauce
2 8oz cans of tomato paste
1 onion finely chopped
1 tbsp or so of olive oil
2 cloves of garlic minced/finely chopped
crushed red pepper
(the spices/herbs I put in to my liking, I don't measure so put in as much as you think you would like for your taste)
Heat up the olive oil in a saucepan and add onion and garlic and cook until transparent about 2 to 3 minutes. Add tomato sauce and paste along with spices and stir until mixed. Gently heat the sauce until it boils lightly over a medium temperature. Use what you need on the pizza crust and then freeze the rest. I usually find that I can get enough sauce for three pizzas.
*Gluten Free Flour Blend
2 cups rice flour (white or brown or a mixture of the two)
2/3 cup potato starch
1/3 cup tapioca flour/starch (same thing)
1 teaspoon xantham gum
Stir well before using and store in a container with tight-fitting lid.
Subsitute equal amount of flour blend for equal amount of flour in a recipe.
I find it easier to triple the mix and store it in a sealed plastic container. Be sure to mix it up before each use
6 cups rice flour
2 cups potato starch
1 cup topioca flour/starch
3 teaspoons xantham gum
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