Poured Pizza Crust

I’ve been playing around with the idea of pies made with “crusts” that you don’t have to roll out. I really don’t like rolling out crusts – and it’s always a challenge to get them properly in the pie tin. While my poured pie crust recipe isn’t ready for prime time yet (stay tuned) I decided to try to make a pizza crust that didn’t require rolling out, and as quite pleased with the results!

This crust is like a thick batter, which you spread in a greased pie tin (use one that had edges).

Poured Pizza Crust

1 ½ cups gluten-free flour mix
1 tsp salt
1 tsp baking soda
½ cup (4 tbsp) Earth Balance shortening, melted
1 cup original hemp milk
¼ cup rice vinegar

Combine dry ingredients, then add wet ingredients and mix together until smooth. Pour into a large greased pie pan. Spread to edges. Bake at 350 degrees for 20 minutes. Flip crust over. Add toppings. Bake for 15 minutes more to until toppings are done.

Flipping the crust over when it’s par-baked is a trick I learned at the Culinary Institute of America, and it really helps flatten the crust and bake evenly.

What a difference the flour makes!

I made this recipe twice. First I used Arrowhead Mills Gluten-Free Baking Mix. After baking the crust for twenty minutes I had a very crumbly grainy mess. The second time (the one you see pics of here) I used Namaste Gluten-Free Perfect Flour Blend. It just goes to show that flour is not just flour. I think this would also work well with Jules or King Arthur Flour gluten-free flour blends.

Try it and let me know what you think!