Pizza Crust

Pizza Crust

Source: Pulse Canada Photo by Brian Gould

Yield: Makes 6 slices

Nutrition (1/6 of round)

Calories 132;
Protein 6 g;
Fat 3 g;
Carbohydrates 20 g;
Sodium 61 mg;
Saturated Fat 1 g;
Potassium 343 mg;
Fibre 4 g;
1 tbspquick-rise yeast15 mL
1 cwarm milk (110F/43C) of choice250 mL
2 tspsugar10 mL
2/3 cwhite bean flour150 mL
1/3 ctapioca flour75 mL
2 tspxanthan gum10 mL
1/2 tsptable salt2 mL
1 tspItalian seasoning5 mL
1 tbspcanola oil15 mL
Rice flour for dusting
Sauce and toppings of your choice


1. Place racks in bottom and middle positions of oven. Preheat oven to 400ºF (205ºC). Dissolve yeast and sugar in warm milk for 5 minutes. Generously grease a 12-inch nonstick metal pizza pan.

2. In a medium bowl, whisk together white bean flour, tapioca flour, xanthan gum, salt and Italian seasoning. Add yeast-milk mixture and oil and beat with an electric mixer on medium-low until thoroughly blended. Dough will be very soft and sticky.

3. Place the dough on the pan and liberally sprinkle with rice flour. Press dough on the pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.

4 .Bake pizza crust for 10 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake another 15 to 20 minutes on the middle rack or until top is nicely browned. Cut in 6 wedges and serve immediately.