Monday, January 31, 2011


One of the hardest foods to give up for us was pizza.  At first, my husband had a really hard time with the thought of never again having pizza from the Bell Chalet in Hurley.  Even now I sometimes really wish I could throw a frozen pizza in the oven and have an "easy" meal.  Those days of Dina Mia pizzas for lunch are over. 
Yesterday, we made three homemade pizzas.  We baked two for supper and put one in the freezer. 

It took many tries before we were able to find a recipe for an edible pizza crust.   We can't use rice because that is one of the allergies for our oldest son.  So many gluten free recipes use rice. 

This recipe makes a crispy crust.  This version makes enough dough for three 12 to 14 inch crusts.
To save time the next times that I will make the crust I put the dry ingredients into Ziploc freezer bags to make my own mixes.

2 T. dry yeast
1 1/3 bean flour
1 cup tapioca flour
4 T. dry milk powder
4 tsp. xanthan gum
1 tsp. salt
2 tsp. unflavored gelatin powder
2 tsp. Italian herb seasoning
1 1/3 cup warm water
1 tsp. honey
2 tsp. olive oil
2 tsp. cider vinegar

Preheat oven to 425 degrees.
I use a Kitchenaid stand mixer.  Using regular beater(not dough hook), blend the dry ingredients on low speed.  Add warm water, honey, olive oil, and vinegar.  Beat on high speed for 3 minutes.
Cover 3 pizza pans with foil (or not), spray with cooking spray and then dust with corn meal(or rice flour).  Separate dough onto the three pans.  Liberally sprinkle the dough with corn meal(or rice flour), press dough into pan, continuing to sprinkle dough with corn meal to prevent dough sticking to your hands.
Bake the pizza for 10 minutes.  Remove from oven.  Spread pizza crust with sauce and toppings.  Bake for another 20 to 25 minutes or until top is nicely browned.

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