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Gluten Free Pizza Tried & True Recipe


sportyridr
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Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc.

 

I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm.

 

Tried and True Gluten-Free Pizza Crust

Found on allrecipes.com

Ingredients

  • 2 teaspoons vegetable oil
  • 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup)
  • 3/4 cup cornstarch
  • 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy)
  • 2 tablespoons nonfat dry milk powder
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon unflavored gelatin powder (I don't bother with this at all)
  • 1/2 teaspoon agave nectar (I use Honey instead)

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil.
  2. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so
  3. Spread dough over lined pizza pan with wet or oiled fingers.
  4. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil.
  5. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins.  Enjoy

Pizza.jpg

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