||Gluten-Free Pizza Crust Mix
|3/4 stick (about 6 tbsp)
|1 1/4 cups
||Half & Half
||Dash of Vanilla
||In a food processor, combine the gluten-free pizza crust dry mix, sugar, baking powder and baking soda, then pulse until blended. Add cold butter and pulse to a "meal" consistency.
||In a small bowl combine the egg, currants, half and half, vinegar and vanilla. Whisk this together to blend.
||Dump the contents of the processor into the liquid ingredients and fold into a dough, careful not to over mix. Place dough in a well buttered 12-inch skillet and bake at 350for approx 1 hour. Let rest 15 minutes before slicing. Makes 16 servings.
Arm & Hammer Baking Soda|
The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.
Double Active Baking Powder
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Gluten Free Pizza Crust Mix
Our gluten-free pizza crust mix makes a light, crispy, delicious pizza crust. Delightfully easy, this whole grain pizza crust bakes up to two 12" gluten free pizzas!