Questions on a pizza recipe

[gonnatry]

I tried a recipe I found on here and it didn't turn out the way I thought it should I was wondering if I did something wrong. Here is the recipe.

Here is the no yeast recipe we use. I have even made this recipe and frozen it to have ready made pizza's.
MrsP's Pizza Crust

2 cups GF flour (I used rice flour, tapioca, potato starch)
1/4 cup of oil (I use Olive oil)
3/4 cup of milk
3 teaspoons of baking powder
1/2teaspoon salt
1 -2 Tablespoons of sugar

Before adding the sauce, I have found that if I cook the crust for 10 minutes it helps to crisp and hold together better.
Mix and top with sauce and toppings of your choice. Bake at 350 F until done. (About 20-25 total cooking minutes/ If you prebake for 10, then it is about 10-15 minutes after the toppings.)

My crust came out kind of powdery and was wondering if I had to let it rise first or what? Maybe there is something I am doing wrong. Oh by the way this is my very first post here although I have been reading the post for over a year now. I am just looking for a good pizza crust and would appreciate any help. Oh yeah since I am from Louisiana does anyone know of a way to make a roux that would be close to one made with wheat flour. I have tried a few but one was gritty and the other one came out light colored and thick. I quit with the questions for now.
Thanks
David

[aklap]

Hi David,

Welcome to the board!! Glad you decided to jump in and join us

I have not made this crust, but I know MrsP is a pretty good baker. Just looking at the ingreds, it looks like it might turn out that way. There's no egg, there's no xathan gum or guar gum to hold things together.

Maybe MrsP will stop by and offer up some hints.

As for roux, what type of flour where you using? If you are using just rice flour, yes you probably would notice a grittiness. It's best to mix flours to get the best results. One tip to cut down on the grittiness is to get rice flour at an asian market. Asian rice flour (not sweet or glutenous rice flour), has a much finer grind to it - which means less grit.

http://en.wikibooks.org/wiki/Cookbook:Gluten-Free
Brown rice flour also makes a good roux for cheese sauces, gumbos, or brown sauces.

Keep tryin'!!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[mrsppmrxky]

[mrsppmrxky]

David, I have never had a problem with this recipe. It has been a great one for us.

It will not resemble your yeast crust at all. It will be similar to home made clay.

It will roll out easily and if you pre-cook it for 10 minutes and then add sauce, spices and your toppings, and then return it to the oven, it should make you a pizza that can be cut and after about 5 minutes, you can pick up the slice and eat it.

if you have anymore problems with it, send me a PM and I will try to see what is going on.

Depending on your altitude, you might need to add a little more milk. (I know of rainy days, I have to use less than on hot days here.
_________________