|Pizza Crust at the last minute|
The crust is firm enough to pick up, a bit more like a biscuit in texture (thanks to the Bisquick I'm sure) but still has a pizza crust taste. I added salt and a bit of dried basil to the crust for more taste. You can choose to or not, depending on your taste.
Pizza Crust #1
1 cup Gluten-free Bisquick Mix
1 cup sweet rice flour
1/4 cup almond flour
2 tsp baking powder
1/4 cup Parmesan cheese, grated
Pinch of dried basil
2 medium eggs
1/2 cup milk
3 tbs olive oil
1. Preheat oven to 500 degrees (I know, just trust me)
2. Mix the first five ingredients
3. Crack two eggs in a measuring cup and mix. Add enough milk to make 1 cup of liquid total.
4. Pour into dry mixture, along with olive oil and spices.
5. Mix dough and let sit for a moment.
6. Spread dough on greased cookie sheet. I used a piece of parchment over the dough to roll it out flat.
7. Pinch a rim around the dough and spread a little olive oil over top of the dough.
8. Bake in the 500-degree oven for 10 minutes.
9. Remove from oven, turn oven down to 350 degrees and top with your favorite toppings. We used tomato sauce and mozzarella for our first try.
10. Return to oven for 10 minutes, or until cheese is melted.
Hint: depending on how dry it is in your neck of the woods, you may want to add a little more liquid to the mix. It should be like dough but stickier.
I'm on a quest to find the best at-home pizza crust and I think I'm starting out pretty well. I'll fall back on this one when all else fails because I know it's good. The ultimate test is the Teen Daughter, who ate two pieces and told me to save the rest for breakfast tomorrow. That's a very good sign!
Let me know what you think or what you've used in the past.