Zutaten für Gluten Free Pizza Crust
- 1 ½ cups gluten-free all-purpose flour blend
- ½ cup chickpea flour (chana flour)
- Cornstarch
- Tapioca Starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- Vegetable Oil
- 1 large egg
- 1 tablespoon white vinegar
- 1 teaspoon sugar + 1 teaspoon sugar (for yeast)
- ½ cup warm water
- 1 teaspoon active dry yeast
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Zubereitung von Gluten Free Pizza Crust
- Preheat oven to 425°F (220°C). Lightly grease a 15-inch round pizza pan or baking sheet with vegetable oil.
- In a small bowl, whisk together: 1 ½ cups gluten-free all-purpose flour blend, ½ cup chickpea flour (chana flour), ¼ cup cornstarch, ¼ cup tapioca flour, 1 teaspoon xanthan gum, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
- In a large mixing bowl, combine: 2 tablespoons olive oil, 1 large egg, 1 tablespoon white vinegar, and 1 teaspoon sugar.
- In a separate small bowl, dissolve 1 teaspoon sugar in ½ cup warm water. Add 1 teaspoon active dry yeast to the warm water and let stand for 5 minutes until foamy.
- Gently whisk the yeast mixture into the egg-oil mixture.
- Gradually add half of the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Stir in the remaining dry ingredients and mix until a smooth batter forms. Do not overmix.
- Pour the batter onto the prepared pizza pan and spread evenly, ensuring the edges are slightly thicker.
- Add your favorite pizza sauce and toppings.
- Bake for 25-30 minutes, or until the crust is golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
35g
Fat
12g
Carbs
14g
