{local author} Elizabeth Barbone’s Easy GF Pizza Crust

In 2009 I was a complete newbie to gluten-free baking. My husband had been following a gluten-free diet for over a year when, out of desperation, we started a gluten-free diet for my toddler. I was completely lost when it came to gluten-free baking so a friend invited me out to a gluten-free baking demo local grocer Price Chopper hosted in Lake George.

Before the event started there was a lovely woman handing out samples of gluten-free bread near the entrance. I was waiting for my friend and struck up a conversation. She introduced herself as Elizabeth. We chatted for a bit and then met up with my friend. Once the demonstration portion of gluten-free sandwich bread demo started that lovely woman, handing out bread samples, turned out to be Elizabeth Barbone, a local gluten-free expert, blogger, recipe developer & author. Not only was Elizabeth’s bread outstanding but even better than that was the fact that Elizabeth was truly a kind, down to earth person. Over the years she has gladly answered my substitution recipe requests for her first cookbook, “Easy Gluten-Free Baking“.

Her recipes are my first go-to for gluten-free baked good recipes. I am beyond thrilled that she has just released her new cookbook, “How to Cook Gluten-Free

Elizabeth and her publisher, Lake Isle Press, have graciously provided me with a copy of her new no-rise, thin crust pizza recipe to try out. This crust is yeast-free, which means that it can be quickly made up and cooked without the wait time that a yeast crust demands for the dough to rise. A yeast-free crust also is a rare choice to those who may be allergic to yeast.

RECIPE: Elizabeth Barbone’s No-Rise Thin Pizza Crust
(printed with permission. This post is a better-late-than-never participant of the “blogger cook along”. Check out Elizabeth’s round-up for others who reviewed this recipe (and others: Powdered Sugar Doughnut Muffins, Upstate ‘Goulash’, and Grapefruit and Avocado Salad) and who also might have giveaways! )

Dry Ingredients

2 cups white rice flour
3/4 cup tapioca starch
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Wet Ingredients

1/2 cup water
2 large eggs
2 tablespoons olive oil

1. In a medium bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.

2. Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn’t hold together, add a tablespoon more water.

3. Center the dough on a 161/2 by 121/2-inch piece of parchment paper. Dust the dough generously with white rice flour. Roll out the dough until it covers the parchment paper.

4. Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.

5. Top and bake as directed in the recipe. Makes 1 pizza crust, about 16 1/2 by 12 1/2 inches

When was the last time you saw a gluten-free pizza dough ball? If that wasn’t impressive enough this recipe actually lends itself to being rolled out between two pieces of floured parchment paper with a rolling pin.

There are a number of us in my family that have different food allergies so each person had their own mini pizza to top. The cookbook provides some nice substitutions for those who may have to avoid more than just gluten.

This gluten-free thin crust pizza was a huge hit with the kids. They’ve flat out refused other crusts that I’ve made in the past by other authors but this time they gobbled up each piece until it was gone. The kids opted for a simple pepperoni and cheese with sauce option and my husband’s pizza was topped with cheese, green onion, pepperoni, artichokes, roasted red peppers, and sauce. Each crust came out nice and crispy, sturdy without giving way to the toppings.

“How to Cook Gluten-Free” can be ordered at Amazon.com . It includes a wonderful step by step picture guide for the pizza crust recipe. I’m looking forward to trying my hand at some other delicious looking recipes in the book such as the Grapefruit and Avocado Salad with Citrus Vinaigrette.


10 Comments Add yours

  1. thebeadden says:

    Off topic…but I have been following your blog and just had to pass on a blogging award to you.


    1. Christina says:

      THANK YOU! -Christina, Editor

  2. As for drinks you can enjoy tea, coffee, spirits, whiskey,
    or wine. The taste buds of these kids have become very sophisticated so
    that school dining halls go to the extent of hiring chefs, dieticians and nutritionists to ensure not
    only to ensure the safety of the foods they serve but meet these students fancies as well.
    For those who have cardiac and vascular issues, gluten in sensitive
    persons can trigger heart attacks, strokes, arteriosclerosis,
    atherosclerosis, high blood pressure, and other related issues.

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