Sue's Pizza Crusts
5 mini or 2 large
1 ¼ cups white rice flour
1 cup tapioca starch
1/3 cup dry milk powder
4 tsp guar gum
1 tsp salt
2 tsp gelatin powder
1 tsp basil & oregano mixed
4 tsp instant dry yeast
2 cups warm water
1 tsp sugar
2 tsp cider vinegar
2 tsp olive oil (at END)
Mix together dry ingredients.
In bowl of mixer, add sugar, yeast and 1 cup of warm water. Let rest for about 5 mins, till the yeast develops and blooms. Add vinegar and mix well.
Add dry ingredients and water alternately and mix on medium speed. Once combined add oil and beat on high till smooth with no lumps. Prepare pans with oil spray or brush with melted butter. Portion out dough on pans, and using a wet hand, spread dough out evenly.
Let rise in warm place for about 15 mins.
Bake at 350° for 16-18 mins until the crust looks dry and is just starting to brown on the edges.
Pizza shells can be cooled and frozen or prepared into pizzas or calzones.
Spread with pizza sauce and top with your favourite gluten free toppings. Bake at 400° for 15-18 minutes in the lower 1/3 of the oven – do not under-bake.
This recipe makes 2 large or 5 small 9 inch pizzas. Foil pans work well to make and bake the pizzas on.
BBQ Instructions – Once the shells are baked, lightly spread with oil on both sides and place on a hot barbecue grill. Flip a couple of times till you get grill marks – lighter on the bottom side. Remove from the barbecue and load with the toppings. Return to the hot barbecue and close the cover and let cook till the cheese on top is melting. Bottom will likely be charred.
1 tsp garlic
½ tsp basil
½ tsp oregano
1 tsp oil
1 small tin of tomato paste
1 cup water
1 tsp sugar
1 tsp salt
In a sauce pan, heat oil and add garlic and spices, mix till heated. Add the remainder of ingredients and warm through till mixture just begins to boil. Remove from heat and let cool.
Prepare dough for pizza shells, but reserve about 1 tbsp of dough per calzone in a small ziplock bag, and keep in the fridge until needed. When baking the shells, bake at 350° for only 12 minutes.
Have the fillings prepared when the shells come from the oven, as the shells are most pliable when they are warm.
Spread sauce, cheese and fillings on one half of the shell, leaving the edges clear. Make a small hole in one corner of the bag with the remaining raw dough. Squeeze the dough around the edges of the half shell with the fillings. Fold the shell and press to make a seal. Let calzones site for 10 mins before baking, to allow the fresh dough to rise. Bake at 425° until well browned. Serve with warm pizza sauce for dipping.