GLUTEN FREE PIZZA CRUST

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Directions (2 pizzas, 14 inch):

One 18 oz. Package pizza crust mix at room temperature
2¼ tsp. of dry yeast (one package)
1 3/4 cup of warm water
1 egg
1 tbs. of canola oil or other oil

In a large bowl, using a spoon or mixer, blend yeast into mix then water, oil and egg. Coat the dough with oil and wrap in plastic or place in a plastic bag and refrigerate for 4 hours or more (keep in the refrigerator up to 1 week). Coat dough with oil and place in oiled pans, roll out or hand spread to about 1/8 inch thick. Add toppings. Bake in 425 F oven for 20 to 25 minutes. This dough can also be baked in a panini press.

Flat Bread
(or soft crust pizza using pizza directions):
One 18 oz. Package of mix at room temperature
2¼ tsp. of dry yeast (one package)
1 1/4 cup of warm water
1/2 cup of milk
2 eggs
1 tbs. of canola oil or other oil.

Place bowl of dough in the refrigerator for 4 hours or more. Apply cooking oil to a grill pan or frying pan and pre-heat at high heat. Place some dough in the pan and spread out to 1/8 to 1/4 inch thick with a roller or spatula using oil to prevent sticking. Wait until dough becomes firm then flip with a spatula and lower heat to medium, remove from pan when bread is lightly browned (A panini press can also be used).

Ingredients: whole grain sorghum flour, whole grain brown rice flour, potato starch, tapioca starch, whole grain millet flour, corn starch, evaporated cane juice, sea salt, pea fiber, xanthan gum, guar gum, citric acid.

GF Pizza Crust Mix (NP)