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Rice and Tapioca Flour Pizza Crust - Gluten Free, Dairy Free
From Stones River Market
<p>This is a neat recipe which used some flours you’d never think would make a good pizza crust….but they do. When paired with White Bean Flour, they make really good pancakes – that’s how we knew it would work for crust. As with all of our recipes, this is a “Bake, Top, Bake” recipe which makes a really good dough that you start the bake, remove and top, then finish the bake. There’s nothing like really fresh pizza and the best part is that it’s Gluten Free.</p>Source: Bean Girl (Entered by Bryan Sox)
Serves: 8 Slices
Step by Step Instructions
- Preparation: Mix the water, yeast with 1 Tsp sugar and set aside. Separately beat the eggs well and with the olive oil, rice vinegar and minced garlic. Then mix the dry ingredients well adding the other two when done and thoroughly mixing all of them together to form the dough. Place on a piece of parchment paper and cover with a second sheet then rolling out until a 12” dough crust is formed. Curl and form the edges to your preference and place on a sprayed pizza pan.
- Baking: Place the crust in an oven preheated to 400F and bake for about 8-9 minutes until the crust has turned golden. Remove and place toppings and return to the oven to bake for about 10-12 minutes until the crust is browned at the edges and the topping is melted as well. Let cool a little and slice into 8 pieces. This is another fun, easy recipe. Enjoy!
- Nutrition (per slice): 205 calories, 3 grams protein, 34 grams carbohydrates, 6 grams fat (1 grams saturated fat), 2 grams fiber (nutrition is for the crust only)
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