By Rebecca Reilly

Gluten-Free Pizza Crust

MAKES 2 CRUSTS (8 slices per pie)

You can prebake this crust and freeze it (before toppings are added) so that you always have pizza crust on hand. The thicker you shape the crust, the longer it should prebake.

3 cups Rebecca’s Gluten-Free Flour Blend
1½ teaspoons xanthan gum
¾ teaspoon salt
2 tablespoons rapid yeast
1-1½ cups warm water, divided
2 eggs, lightly beaten
3 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar

1. Preheat oven to 400. Lightly oil two large pizza pans or cookie sheets and sprinkle with cornmeal.

2. Combine dry ingredients in mixing bowl.

3. Add 1 cup water, eggs, oil and vinegar.

4. Beat ingredients with beater or paddle attachment (not the whisk) on medium-high speed for 5 minutes, adding more water until mixture is smooth but not soupy.

5. Spoon dough on to prepared pans. With oiled hands, press crust to desired shape and thickness.

6. Place in preheated oven and prebake for 10 minutes.

7. Remove from oven and lightly spread with tomato sauce of your choice and your favorite toppings.

8. Return to preheated oven and bake until cheese is melted and bottom crust is golden.

Each slice contains 124 calories, 4g total fat, 1g saturated fat, 0g trans fat, 26mg cholesterol, 125mg sodium, 19g carbohydrate, 1g fiber, 3g protein.

TIP To make crust with a pizza stone, heat the stone in a 400-degree oven. Sprinkle a pizza paddle or the bstack of a cookie sheet with cornmeal and spoon pizza dough onto it. Shape dough into a flat round, using the back of an oiled soup spoon. Slide crust onto the hot stone and prebake for 10 minutes. Add sauce and toppings and return to oven until cheese or dairy-free cheese alternative is melted and crust is golden.

Read More on These Topics

• Celiac/Gluten Free
• Meals
• Cooking
• Bread