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
|See the "face"?|
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
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.