Pizza Crust

Pizza Crust

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

2 1/3 Cups TORO™ Celiac-safe™ Sponge Cake Mix
1 cup lukewarm water
1 full 7 g (1/4 oz) packet Active Dry yeast (approx. 2 tsp)
½ tsp salt

Combine ingredients and mix for 3-4 minutes. Roll out/push out using your fingers onto a jellyroll pan. Dough will be extremely thin. Cover and let rise in a warm, moist place for 20-25 minutes. We recommend on a cooling rack over your sink or a large bowl filled with water.

Cover crust with your desired toppings and bake at 425° for 15 – 18 minutes.

Comments (0)

Subscribe to this comment's feed

Comment

smaller | bigger

Subscribe via email (Registered users only)

I have read and agree to the Terms of Usage.

Add Comment