Ryan’s Blog Posts

CHALLENGE: 
Tasty Gluten-Free Pizza Crust

Pizza has been a staple for my family like most American families for as long as I have been alive. Over the years we have had many great family dinners over a nice hot pizza.

A few years ago, I moved away from eating gluten and pizza took a terrible turn for the worse for me. Gluten-free pizza crust mostly just tastes like glorified cardboard in the best of cases.

Baking has never been a strong aspect of my culinary adventures. It was something I didn’t mind but never actively pursued. It was time to change that though. Enough was enough with the terrible crusts. I took a gluten-free French bread recipe and reworked it into a tasty pizza crust. This crust is a little thick, but it has a fantastic flavor!

Ingredients:

4 cups white rice flour

2 cups tapioca flour

1/3 cup dry goat milk

2 tbsp. Xanthum gum

1 1/2 tsp. salt

1 1/2 cups warm water

2 tbsp. sugar

2 tbsp. yeast

4 tbsp. ghee

3 egg whites

2 tsp. rice vinegar

Directions:

Mix water, sugar and yeast. Set aside and let the yeast activate. About 10 minutes.

Mix the flours, goat milk, xanthum gum and salt.

Whisk the egg whites with vinegar.

In the bowl of dry ingredients slowly whisk in the yeast mixture. When well-incorporated add the egg mixture. Mix well then add the ghee. Incorporate all the ingredients well.

Cover with a damp towel. Let rise for 25 minutes.

Preheat oven to 400 F

Split the dough into two equal halves. Lay out parchment paper onto two baking sheets. Press the dough out as thin as possible into both sheets evenly. Bake for 15 minutes. Pull out the crust and make your pizza of choice and cook for another 10 minutes.

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