By Beth Hillson

Gluten-Free, Dairy-Free Presto Pizza Crust

SERVES 2 TO 3 (8 SLICES)

Anything goes with this basic pizza crust. Enjoy traditional toppings of tomato sauce and dairy-free shredded cheese or make it Hawaiian with slices of prosciutto and pineapple. Measure out ingredients ahead of time to speed preparation time.

1½ cups gluten-free All-Purpose Flour Blend (preferably with some high- protein flour)
2 teaspoons yeast
2 teaspoons sugar
2 teaspoons xanthan gum (if not included in flour blend)
¾ teaspoon salt (if not included in flour blend)
¾ cup warm water (110°–115°F)
1 tablespoon olive oil
1 teaspoon cider vinegar

1. Combine flour blend, yeast, sugar, xanthan gum and salt. Add liquids and beat 2 to 3 minutes until dough forms.

2. Lightly oil a 12-inch pizza pan.

3. Transfer dough to center of prepared pan. Cover with an oiled sheet of plastic wrap. Using the palm of your hand, press the dough to flatten and fill the pan. Dough should be about ¼-inch thick.

4. Leave the plastic wrap over the dough and let it rise 10 to 20 minutes.*

5. While dough rises, preheat oven to 425°F.

6. Remove plastic. Cover dough with your favorite gluten-free tomato sauce and toppings.

7. Place pizza in preheated oven and bake 12 to 14 minutes on lowest rack until cheese melts and crust browns at edges. If crust is thick, bake 20 minutes.

*TIP The longer the dough rises, the thicker the crust will be.

Each slice of crust contains 105 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 223mg sodium, 19g carbohydrate, 1g fiber, 2g protein.

Food editor Beth Hillson (glutenfreemakeovers.com) is author of Gluten-Free Makeovers, available at LivingWithout.com.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Bread
• Cooking
• Kids and Allergies
• Meals