 Gluten Free Pizza Recipe I found this recipe and adjusted it some, It called for Sorghum flour which I didn’t have and whole milk so I traded the sorghum with coconut flour and the whole milk with cream and water. I have not been particularly fond of the garbanzo bean flour in some other things but you can’t taste it in this recipe i think I would maybe trade out for more coconut flour if I were to do it again b cause bean flour gives me gas. I haven’t done this recipe again since because I’ve been
lazy so I have trying the prepackaged mixes. The Namaste stuff is really
intensely spiced. I like to taste the pizza toppings not just the crust
This is a good recipe though I really liked it! You can see how the dough is soft and has to be pressed into the pan with wet hands
Ready to bake
Baked lightly ready for toppings
Topped and ready for second baking
All Done YUMMY
Pizza Crust 3/4 cup tapioca flour Preheat the oven to 375 degrees Place all the dry ingredients in the mixing bowl. Add wet ingredients into dry ingredients Transfer dough to a sweet rice sprinkled pan or olive oil greased (my personal preference) pan. Oil hands with olive oil and press dough (which is sticky ) into the pan. Bake crust only for 10-14 minutes Add desired toppings and return to the oven to bake until the cheese is a golden brown. Makes 2 – 10 in crusts or 1 12 in inch thick crust I made it in one 11X16 cookie sheet
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. I tried another, I think arrowhead, that was a pain. The last couple
times I used the Bob’s red mill and it has worked well. I cook it well
done then I can freeze cooked pieces and reheat right out of the freezer
for a quick meal without the crust being soggy.
