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

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Valerie’s Amazing Pourable Pizza — easy, gluten-free, yeast-free, can be dairy-free — and delicious! — 4 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!

  2. Pingback:Schar Gluten Free Pizza Crusts - MI Gluten Free Gal

  3. Do you have the nutrition information for this recipe? I have made this before. My daughter and I are both gluten free, and we love this crust! We are also both type 1 insulin dependent diabetic, and we have to take insulin, based on carbs eaten So depending which type of pan I use, I would like to be able to calculate carbs per piece. I have made personal pizzas with a certain pan of mine, I’m not sure what it is called, and I have done a 12 inch pizza pan, both using a half recipe, with 2 whole eggs. It made 12 personal pizzas, or one 12 inch pizza

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