Gluten-Free Cheese and Herb Pizza Crust Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 9, 2011
I recently tried this recipe; it had a wonderful outcome. I eat gluten free and I am close to someone with a mild form of autism, which also requires a gluten free diet. Both of us enjoyed this very much. There were a few tweaks here and there, but mostly for preferred taste.
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Photo by Chelsea Harrisson

Cooking Level: Expert

Living In: Montreal, Quebec, Canada
Reviewed: Jan. 17, 2011
Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough.
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Cooking Level: Intermediate

Home Town: Malvern, Pennsylvania, USA
Living In: Boulder, Colorado, USA

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Reviewed: Jan. 17, 2011
Important to note that the batter is much like pancake batter. Spread it around as such and pre-bake. Comes out great - all the kids asked for more cheese pizza and no one guessed it was gluten-free.
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Photo by Sidhe

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA
Living In: Seattle, Washington, USA

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Reviewed: Oct. 10, 2010
When the dough is done, it is a goopy consistency-not like dough at all. In order to make it like dough (so you can make it into a ball and roll it) I had to add a TON of extra gluten-free all purpose flour. Then I baked it and it is completely flat and heavy. It did not rise at all. I'm guessing the ingredients are mis-proportioned, but I'm not a good enough cook to play around with the recipe to figure out how.
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Photo by Amie
Reviewed: Oct. 9, 2010
Fantastic - made 6 personal pizza crusts for my daughter, and they were her favorite gf crusts so far. Like most gf recipes, the dough is thin, so I spread the dough onto parchment paper pretty thin (it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks!
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