Entrees » Gluten-Free Pizza
Finally, gluten-free folks can make a delicious pizza at home! Linsey Herman of Cake and Commerce, our gluten-free hero, developed this recipe and Maria Collins, our whole grain expert, shows you how to make it. It definitely doesn't start out looking like "normal" pizza dough, but the end result is pitch-perfect pizza. Quinoa, buckwheat, rice and tapioca combine to take the place of wheat in this crispy crust, gluten-free pizza. These flours are now more and more common and can be found in well-stocked grocery stores. Enjoy!
Posted Friday, March 4, 2011, at 11:42 am by Maria:FYI: It _is_ important to transfer the crust to a preheated baking sheet or stone... it sets the bottom so the crust will release more easily when you pull it out to top it.
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