Sometimes when we come across a popular method for a recipe, we know we have to add it to the list of things to test in our kitchen. This recipe will quickly become your new staple for making pizza in a pinch. It takes minutes to make, uses only a handful of ingredients, and doesn't need proofing (it's leavened with baking powder).
This style of crust is more like a flatbread than a traditional pizza dough or thin crust variety. One recipe will make two 10-inch pizza crusts, but you could also divide the dough to make smaller personal pizzas or even mini pizzas for appetizers.
Prep: 15-20 minutes
Cook time: 10-12 minutes
Yield: 2 10-inch pizza shells
Pies, pies, pies! What can't be made into a pie? It's the one pastry that sticks around all year, its filling changing with the seasons and providing endless opportunities for dessert.
This recipe is excellent for pies of the sweeter variety (pecan pie, fruit pies) and the dough rolls out nicely, is easy to make, and is extremely forgiving (any cracks or gaps can be filled in using extra dough).
We like to roll ours into rectangle tart pans with removable bottoms (for effortless serving), but you can also use a regular pie baking dish and crimp the edges if making a single crust pie.
Prep: 20 minutes
Cook time: 40-60 minutes depending on your filling
Yield: 2 rectangle pans (4 ¼” x 13 ¾”) or 9" rounds, plus cutouts for decorations
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