Quote:
Originally Posted by mommydancer  This is a good point...red star is now switched over and feeds their yeast corn syrup rather than the malt originally used. Sad and true. Because there just weren't enough products in the world that contained corn...!  : |
I am
: right along with you, Mama!
I experimented with several different recipes and came up with one that I like a lot and doesn't use yeast. The original recipes all called for yeast but it turns out fine without it. I put in baking powder, thinking that would help give it a little rise in place of the yeast, but I'm not even sure the baking powder is necessary since it's such a thin, crispy type crust and it goes right from mixing bowl to pan and into the oven. Anyway, this makes enough for about a 12" square or diameter crust.
Thin & Crispy Pizza Crust -- free of gluten, wheat, corn, dairy, yeast
1 cup rice flour + extra flour for working with dough in pan
1/2 cup tapioca flour
1 tsp. sea salt
1 tsp. Knox plain/unflavored gelatin
1 tsp. brown sugar (or honey, maple syrup, agave, etc.)
1 tsp. baking soda
1 egg
1 tsp. olive oil
1 tsp. vinegar (I use rice vinegar)
1/3 to 1/2 cup warm water (start with 1/3 cup and add extra water, 1 tablespoon at a time, until dough reaches the right consistency)
Preheat oven to 425 degrees F. Combine all ingredients and mix until smooth, using less water to start and adding extra as needed until the mix looks like soft bread dough. Put dough on lightly greased pizza stone or pan. Sprinkle extra rice flour on the dough to keep it from sticking to hands as you use hands to press it into place on the pizza pan. Bake crust for 10 minutes. Remove from oven, add sauce and toppings. Return to oven and bake another 15-20 minutes.
My kids like this crust a lot -- they said they like it better than wheat crust pizza now!
