A thick, yeast-risen pizza crust made with rice flour and tapioca flour, transcribed from our two-page handwritten family recipe.
Makes: Two 12½-inch pizzas · Serves: 8–12 · Oven: 400°F
Ingredients
- 2 cups rice flour
- 2 cups tapioca flour
- ⅔ cup dry milk powder
- 3½ teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons pizza seasoning
- 2 tablespoons dry yeast
- 1 cup lukewarm water (105–115°F, as noted on the card)
- 1 tablespoon sugar
- 3 tablespoons shortening
- ½ cup hot water
- 4 egg whites
- Pizza sauce and toppings of your choice, for finishing
Directions
- Put the rice flour, tapioca flour, dry milk powder, xanthan gum, and salt into a mixing bowl.
- Dissolve the yeast in the lukewarm water with the sugar. In a separate container, melt the shortening in the hot water.
- With the mixer on low, blend the dry ingredients, adding the pizza seasoning. Pour in the hot water and shortening, mixing to combine.
- Add the egg whites and blend again. Add the yeast mixture, then beat on high speed for 4 minutes.
- Spoon half the dough onto a pizza stone. Pat it into a circle about ¼ inch thick, leaving the edges thicker to hold the sauce. Repeat with the remaining dough for the second pizza.
- Let rise for 10 minutes. Meanwhile, preheat the oven to 400°F.
- Bake the crusts for 5–7 minutes before adding your sauce and toppings.
- Return to the oven and bake for 20–22 minutes more.
Notes from the handwritten recipe
These are the original batch quantities. The first page also has handwritten double-batch notes; those have not been included because the egg-white quantity does not match a straight doubling.
For a gluten-free preparation, use gluten-free flours, seasoning, sauce, and toppings.
Nutrition recorded on the card
Per serving: 240 calories; 5 g fat; 42 g carbohydrate; 5 mg cholesterol; 240 mg sodium; 1 g fiber; 5 g protein. These figures are copied from the original card and have not been recalculated.
