1c cornstarch
1/2c white rice flour (brown works too)
1/8c tapioca flour
2 tsp baking powder
1/2 tsp salt
1/4c oil (I use olive)
3/4c soymilk
Stir all ingredients together. It should be like a thick thick icing.
Poor into baking sheet (TL uses a stone baking sheet which always works - and it doesn't stick. If using a metal sheet, spray the sheet in advance).
Add toppings directly to uncooked dough.(I cook the veggies first in a fry pan like - garlic/ onion/ zucchini/ spinach/ sundried tomato. Sometimes to cook the crust first
THEN add toppings when there is 5 minutes left)
Cook all at 425 for 20 minutes.
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2 comments:
I'm going to try this and hopefully send the recipe to my gluten-allergic father-in-law. Do you think it would work to use brown rice flour instead of white?
thats what I've been using... so yes. I've had good and bad experiences... haven't perfected it.
The stone seems to be working better than the metal pan.
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