This crust was really, really good! I hate reviewing when I modify a recipe, but this one is really good, and I think the original recipe is perfect for the methodology! I had to modify it, because I had rice flour and not all purpose gluten free flour, and I had gluten free Bisquick mix on hand. I used the Bisquick in place of the all purpose flour, omitted the xanthan, baking soda, and sugar (the mix has it already), and added an extra 1/8 cup each rice flour and tapioca flour to make up for the missing flour. The general recipe and the method are what is important here. This turned out just delicious; it can be as thick or thin as you like to spread it (I like it thick)! My husband was raving and ate 4 pieces before I told him it was gluten free. Remember to spread the batter carefully, and bake it almost completely before adding toppings and baking again!
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This crust was really, really good! I hate reviewing when I modify a recipe, but this one is...