THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

THICK CRUST PIZZA DOUGH

by Darry Faust– 2005 Conference Cookbook

Ingredients:

1 ¼ cup

Rice Flour (White or Brown)

1 cup

Tapioca Flour

¼ tsp

Xanthan Gum

1 pkg

Unflavored Gelatin

1 tsp

Baking Powder

1 Tbsp

Sugar

¾ cup

Cottage Cheese

⅛ cup

Olive Oil

½ cup

Buttermilk

1

Egg – blended with fork

Directions:

1.       Mix dry ingredients thoroughly.

2.       Mix in wet ingredients.

3.       This dough should be mixed and then formed into ball with a rubber spatula.

4.       Dust the dough ball with rice flour. Roll out on rice flour dusted wax paper sheet.

5.       Roll to about ½” thickness (or about 12” in diameter to fit a pizza pan).

6.       The pizza can be cooked on a cookie sheet also. Flute the edges of the pizza shaped dough.

7.       Bake 350 degrees for 30 minutes.

8.       Spread sauce over the top of the pre-baked pizza dough. Top with your favorite toppings.

9.       Bake 350 degrees for 10-15 minutes.

Tip:  Slice and enjoy

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    ©2013
P.O. Box 91091, Columbus, OH 43209