Re: Recipe: Pizza Dough (Bean Based)

[Guest guest]

I've made this dough before using brown rice flour and Dairy Free instead

of of the dry milk powder and it was great. I haven't made it

in a long time because I'm out of Dariy free and don't know where

to get it. Do you know if sweet rice flour can always be subbed for

milk powder? I've never heard this before and it would make my life

so much easier!

Thanks,

At 09:11 AM 3/31/2006, you wrote:

This is the recipe I

use. It is really good compared to the 1 frozen

pizza we've tried which was an Amy's Rice Crust.

This recipe is from

www.livingwithout.com

and the author is Carol

Fenster, Ph.D (I actually found this recipe on another site as well)

1T yeast

2/3 c Brown Rice Flour or Bean Flour (I use Garbanzo b/c that is what

is available here)

1/2 c Tapioca Flour

2T dry milk powder or non-dairy milk powder or sweet rice flour (I've

used the dry milk powder and sweet rice flour and both were good)

2 tsp xanthan gum

1/2 tsp salt

1 tsp gelatin powder

1 tsp Italian Herb seasoning (I omit this)

2/3 c warm water (105 degrees)

1/2 tsp sugar or 1/4 tsp honey (I use sugar)

1 tsp Olive Oil

1 tsp Cider Vinegar or 1/4 tsp unbeffered vitamin C crystals (I use

the ACV)

Preheat oven to 425

Using regular beaters, blend yeast, flours, dry milk, xanthan gum,

salt, and gelatin (+ seasoning if using). Add warm water, sugar, olive

oil and vinegar. Beat on high for 3 min. Add water 1 T at a time

until dough does not resist the beaters, it should resemble soft bread

dough.

The recipes indicates it can be made in a bread machine on the dough

cycle, I have not personally tried this. My bread machine is going to

remain for gluten stuff, so while I make GF dough for my Celiac on one

side of the kitchen, I make in the bread machine gluten dough for the

rest of the family on the other side of the kitchen.

When dough is finished mixing, place on a greased or oil coated 12 "

pizza pan or baking sheet for thinner crust and smaller for deep dish

style (I have no experience with deep dish or out that would come

out). Coat dough with rice flour and presss into pan, srinkling as

needed with rice flour to prevent sticking to hands.

Bake for 10 minutes (I suggest forking the dough to prevent bubbles

and 10min was too long to prevent burning, so watch it with your oven

until you know).

Top as desired and bake again until toppings are done, recipe states

20 - 25 minutes. It was much less in my oven again watch it to get a

feel of how well your oven cooks.

The taste is good on this, the texture depends on how it cooked. I

haven't made it for a while and I usually taste leftovers my son

refuses to eat, so while I recall it was chewy last time, it could

have been b/c it was hours old.

Rejoyce

Winchester, VA