Lungomare’s Gluten Free Pizza Crust Recipe
I do know you may presumably adore this gluten free, egg free pizza crust recipe from Lungomare’s Govt Chef Craig on yarn of a lawful gluten free crust is laborious to acquire. Chef Craig has been changing a range of his recipes to gluten free with his current, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you affect a very thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables.
It’s possible you’ll presumably obtain this and a range of other gluten free chef recipes on my web site at www.fearlessdining.com
- 2 cup cup4cup gluten free flour
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dry yeast
- 2 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup plus 1/4 cup water heated to 68 degrees
- In a medium bowl, add the water and yeast.
The utilize of a mixer with dough hooks, mix water and yeast for 4 minutes.
Add sugar and mix for 4 minutes.
Add salt and oil and mix for one more 4 minutes.
Add Cup 4 Cup and mix for 8 minutes.
Save dough onto a shipshape cutting board.
Separate into 8 ounce balls and wrap each in plastic wrap.
Let leisure 30 minutes.
Preheat oven to 400 degrees.
Spray a cooking sheet and roll out the pizza dough to your most neatly-appreciated thickness.
Bake with no toppings for 8 minutes.
Do away with from the oven and high along with your current toppings. - It’s possible you’ll presumably well presumably high this pizza with any of your current toppings! Chef Craig suggests shredded fontina cheese, chantarelle mushrooms, carmelized purple onions, and sunchokes.
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