GF Crust + Tips for gluten free pizza!

GF CRUST:

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*

1 tablespoon sugar

2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)

1/2 teaspoon xanthan gum

1/2 teaspoon salt

3/8 cup (6 tablespoons) cold butter

1 large egg

2 teaspoons lemon juice or vinegar

INSTRUCTIONS 

Lightly grease a 9" pie pan.

Whisk together the flour or flour blend, sugar, Instant ClearJel, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

(IF EASIER THEY HAVE SOME ALREADY MADE GF CRUST)

THE SAUCE IS ALREADY IN OUR COOKBOOK THAT IS THE SAUCE USED AND MADE 

FOR THE CHEESE IT IS ALL GLUTEN FREE DAIRY FREE AND SOY FREE CHEESE BY THE BRAND DAIYA :) 

ADD THE TOPPING YOU LIKE AND THERE IS A GLUTEN FREE PIZZA 

**ENJOY**

Recipe written by: Beata Pietras