Quest to Find the Best Gluten Free Pizza: Week 2

This week, I tried to make gluten free pizza crust using the plethora of gluten free flours and gluten free baking ingredients I had in my gluten free pantry.  This was a challenge, but the results were surprisingly pretty good.  Here is the gluten free crust recipe I used:

Ingredients:

1 tbsp. yeast

1 1/3 c. milk, warmed

1 tsp. sugar

1 1/3 c. rice flour (I only had white rice flour)

1 c. corn starch

2 tsp. xanthan gum

1 tsp salt

1/2 tsp. rosemary

1/2 tsp. garlic powder

1/2 tsp. oregano

2 tsp. olive oil

2 tsp. cider vinegar

Preparation:

Combine yeast and milk.  Set aside.

In a separate large bowl, combine remaining dry ingredients.  Mix dry ingredients by hand. 

Add olive oil and cider vinegar to yeast and milk.  Mix well by hand.

Combine yeast mixture to dry ingredients.  I mixed briefly by hand and then ditched my spoon and used my hands.  Ingredients will form a dough ball.  Roll out using a rolling pin.  Be sure to roll the dough out to a tin crust. 

Transfer crust to a pizza pan or baking sheet.  Add your favorite sauce, cheese and toppings.  Bake at 400 degrees for 10 to 15 minutes or until crust is browned and cheese is melted. 

 Last week’s winner was Schar’s gluten free pizza crust.  The outcome for this week…

Taste:  Taste was mediocre.  The crust was a little soggy and doughy.  For an easy recipe with what you have in your pantry, this recipe is great.  However, the gluten free crust is not as good as “regular” pizza. 

Texture:  The crust did not crumble, which is a HUGE plus in my eyes.  However, the crust was soggy and doughy.

Ease:  This recipe was easy for homemade pizza. 

This recipe compared to last week’s winner… Decent taste and easy recipe, but Schar is still the front runner.