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Pizza Crust Minus 3/4 Cup Quinoa Gluten Free Recipe

Looking for an easy Pizza Crust Minus 3/4 Cup Quinoa Gluten Free recipe? Learn how to make Pizza Crust Minus 3/4 Cup Quinoa Gluten Free using healthy ingredients.


Submitted by webpanda

Makes 6 servings



Pizza Crust Minus 3/4 Cup Quinoa Gluten Free

Recipe Ingredients for Pizza Crust Minus 3/4 Cup Quinoa Gluten Free

90 g tapioca flour
2 tablespoons dry buttermilk powder
2.34 g unflavored gelatin
1 teaspoon salt
3 g xanthan gum
1 package active dry yeast
1 teaspoons honey
2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1/2 cup water

Recipe Directions for Pizza Crust Minus 3/4 Cup Quinoa Gluten Free

  1. Preheat oven to 400 degrees.

  2. Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.

  3. 1. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.

  4. 2. Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.

  5. 3. Mix on high speed for 3 to 4 minutes.

  6. 4. Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

  7. 5. Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

  8. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.

  9. 6. Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

  10. 7. With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.

  11. 8. Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.

  12. 9. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.

  13. Yield: 1 large, or 2 medium or 3 small pizza crusts

  14. Tip

  15. A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.

  16. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Categories

Breads, American

Nutrition Facts
Serving Size 43.9g
Amount Per Serving
Calories
88
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
416mg
17%
Potassium
60mg
2%
Total Carbohydrates
16.5g
5%
Dietary Fiber
0.8g
3%
Sugars
2.0g
Protein
1.6g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • High in sodium
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