Pizza Crust

Serves: 6
Total Calories: 2,543


3 cups GF Flour Mix
1/4 cup sugar
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 1/2 tablespoons yeast
1 3/4 cups warm water
1/4 cup oil
1 teaspoon rice vinegar
3 eggs
1 teaspoon garlic salt


Preheat oven to 400°F.

Mix flour mix, sugar, xanthan gum, and salt together in the bowl of a stand mixture. Dump yeast on top of dry ingredients, but don't mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix the wet and dry ingredients together on low speed. Add eggs and garlic salt. Beat on high speed for 5 minutes.

Grease pizza pans or cookie sheets well with Pam or shortening. Spread the batter 1/4-inch thick on your pans, smoothing the tops with a spatula or wet fingers.

Bake immediately for 15 minutes. Remove from oven. Crusts may be frozen in Ziploc bags. Otherwise, top the crust with your favorite toppings and return to the oven for 20 to 25 more minutes.

To make smaller pizza crusts, spread your dough in 5- to 6-inch circles on well-greased cookie sheets. (You should be able to fit 2 round crusts per pan.) Wet your fingertips with water and smooth the batter. One batch of dough will make 6 crusts this size. If you don't want that many pizza crusts, just use any leftover batter to make breadsticks, a loaf of bread, or rolls. Bake the crusts as directed above. Remove the crusts from the oven and either top with your favorite pizza toppings or freeze them in Ziplocs for later use.

Nutritional Facts:

Serves: 6
Total Calories: 2,543
Calories from Fat: 103

This Pizza Crust recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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