Home » Main Dish » Valerie’s Amazing Pourable Pizza — easy, gluten-free, yeast-free, can be dairy-free — and delicious!

Comments

Valerie’s Amazing Pourable Pizza — easy, gluten-free, yeast-free, can be dairy-free — and delicious! — 2 Comments

  1. I didn’t have enough tapioca flour, so I substituted Dolmata for half. I ended up having to quadruple the water, and it never got pourable. I probably should have also increased the oil, and my son says I should have increased the herbs. It worked out okay, except it made so much extra, and I had to oil up my hands to spread the dough our manually. It made one regular 10″ crust PLUS 4 personal pan size 6″ crusts, and one deep dish crust in an 9″ aluminum pie tin. I ran out of pans. I wasn’t expecting that. So we have tons extra.

    • I am not familiar with Dolmata flour, but it sounds like it must have absorbed a lot of water and really expanded a lot. Wow!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: