Using my favorite gluten free pizza dough recipe (I have many), I created my first stuffed crust gluten free pizza. Let me tell you, it is an experience everyone should have at least once in their lives. However, I’m predicting that it will be a hard habit to break. It’s like flying first class. Once you do, you’ll never want to fly economy ever again. Make this crust thin or thick as described in the instructions. Good luck with your new habit!
Watch the video of me removing it from the oven. I was so excited!
Recipe Links:
Gluten Free New York-Style Pizza Crust Thin or Thick Crust
Onto a sheet of parchment paper dusted with cornmeal or rice flour, roll out one half of the dough as thin as possible into a circle, about 12-1/2 inches.
Remove from the oven and baste the edges with melted butter if you wish softer crust edges. Then, allow the pizza to cool for a total of 4 minutes. Slice and serve. Cover and refrigerate leftovers or freeze for longer storage.
Repeat with remaining dough or wrap well and freeze. When ready to use the dough, defrost to room temperature and make your pizza as instructed.
For Egg-Free:
Substitute the two eggs in the crust with 1/4 cup liquid from the can of cannellini beans and 2 tablespoons butter or margarine.
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