Pizza dough recipe (was Re: Re: help- ate wheat and feel awful, any relief?)

[Guest guest]

On Fri, 21 Sep 2007, skershaw_sanjose wrote:

> Oh, and does anyone have a good pizza crust recipe? I haven't found

> anything prepared I've been impressed with.

I use the Yeast-Rising Thick Pizza Crust recipe in _The Gluten-Free

Gourmet_ cookbook (page 163 in the original printing of the paperback

version), but instead of using 4 egg whites, I use 2 whole

eggs, and I allow the 20 minutes of rising time after shaping. This

makes a crust that is thick and chewy, but crisp on the bottom.

I sometimes make a double recipe, shape into personal size pizza

crusts, let them rise and bake (untopped) for about 10 minutes. Cool,

then freeze. This is great for making quick pizza later. Just top

the frozen crusts, and bake for about 15 minutes.

--Ruth Anne