June 9, 2011

Tapioca flour pizza crust

When I first changed our family's diet to gluten-free one of the first things I was sad about was the fact that I would probably not be able to make pizza anymore.  Oh, but I am so happy that I was so wrong!
Here's our version of  a very yummy pizza crust:
1/2 C canola oil
1 C 2% organic milk
3 eggs
See the "face"?

 Add:
3 C of tapioca flour
1 tsp sea salt
1 Tbsp aluminum free baking powder
 Mix it all up for a couple of minutes until batter is nice and smooth.
Divide the batter into two 13x9 greased baking pans
Grease the pans before you start mixing the ingredients.  The longer you let the batter sit the thicker it will get and then it will be hard to pour it into the greased pans.
batter looks shiny
 Bake the crusts for 10 minutes at 350F
Add toppings.
 Return to the oven for 15 more minutes or until cheese is melted to your liking.
 The tapioca flour makes it for a very chewy crust. 
And my favorite thing about this recipe is that it makes great leftovers.  The crust gets a little harder the next day but is still soft.

5 comments:

  1. A very nice recipe, worked well. Thanks very much!

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  2. Thank you for this recipe! It was DELICIOUS!! Finally a pizza we can really chew without Gluten;-)

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  3. Just tried this and it worked great! Thanks for the recipe. Usually tasty and soft gluten free pizza dough recipes require a few pricey ingredients, or more time; tapioca flour is cheap and this only took a couple minutes to mix up! We'll be making this more often!

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  4. The Tapoica starch is really paramount for the preparation of sweet dishes and bevarages. It is used for the preparation of snacks and kurii aloo.


    Vietnam Tapioca Starch Supplier, Tapioca Starch Manufacturers

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  5. Using this recipe again tonight!! Thank you!!

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