GLUTEN-FREE PIZZA

This project is one that has led us to reimagine the gluten-free pizza crust entirely.

Our recipe is free from yeast (and its tangy, bitter after-taste), and leavens as a quick-bread instead. There is no need to rest nor roll dough. Simply combine ingredients into a wet batter and spread on a parchment-lined tray with a spoon or spatula. The crust is baked before toppings are added and baked again to finish.

Oven temperature: 350 F

Pizza Crust:
• 128 g milled and sifted Glenn’s Floury Corn
• 91 g potato starch
• 1 ½ tsp xanthan gum
• ½ tsp baking powder
• 2 tsp sugar
• 3/4 tsp salt
• 1 cup milk

* Prepare the toppings of your choice. Note that the more toppings, the longer the bake time.

Instructions:
• Combine the dry ingredients in a bowl.
• Incorporate milk with dry ingredients.
• Line a pizza tray with parchment paper and spread batter 3 mm thick in the center, and 5mm thick along the edge to create a “crust”. *Dip the spatula in water to prevent sticking of the batter.
• Bake crust for 30 minutes.
• Remove from oven and add toppings of your choice.
• Bake for an additional 8-25 minutes, depending on the thickness of your toppings.
• Cool pizza for 3 minutes before slicing. Best served warm.