Kathie Lee & Hoda: Allergy-Free Pizza Crust Recipe

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Kathie Lee & Hoda: Judi and Shari Zucker Recipes

With a number of children with food allergies on the rise, it is difficult to find food snacks to make that they are actually going to want to eat. To help find some of those snacks that the kids may enjoy, Kathie Lee and Hoda were joined by Judi and Shari Zucker, authors of The Ultimate Allergy-Free Snack Cookbook, who shared their Pizza Crust Recipe. If you enjoyed this recipe, check out Judi and Shari Zucker’s Carob Fudge Brownies Recipe and Everyone’s Favorite Oatmeal Raisin Cookies Recipe.

Judi and Shari Zucker: Allergy-Free Pizza Crust Recipe

Kathie Lee & Hoda: Allergy-Free Pizza Crust Recipe

Kathie Lee Gifford and Hoda Kotb were joined by Judi and Shari Zucker, who shared recipes for snacks that kids will enjoy like this Allergy-Free Pizza Crust Recipe.

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Ingredients

  • 1 1/2 tsps dried Italian seasoning blend
  • 1 tsp sea salt
  • 2 cups brown rice flour
  • 1 1/2 cups tapioca flour
  • 2 1/4 tsp active dry yeast (1/4- ounce packet)
  • 1 1/2 cups warm (not hot) water
  • 1 tsp honey
  • 2 tbsps olive oil

Preparation

  1. In a small bowl, dissolve the yeast with half cup of the warm water and the honey
  2. The mixture should bubble up and foam within a minute or so
  3. If it doesn’t, the yeast is not good and you can throw it out and start over with fresh yeast
  4. Transfer the dissolved yeast to a large mixing bowl along with the remaining warm water, the oil, the Italian seasoning blend and salt
  5. Stir well with a wooden spoon
  6. Add one cup of the brown rice flour to the bowl and stir well
  7. Continue to stir while adding the remaining brown rice flour and tapioca flour
  8. When the dough becomes too stiff to stir and starts pulling away from the sides of the bowl, it’s time to knead
  9. Turn the dough onto a clean surface that has been sprinkled with rice flour
  10. Knead the dough for four or five minutes, while continuing to sprinkle with flour, until it is smooth and no longer sticky
  11. Place the dough in a large, well-oiled bowl, then turn it over so the top is coated with oil-coating the dough will keep it from drying out
  12. Cover the bowl with a clean damp dishtowel or plastic wrap
  13. Place in a warm spot for about 30 minutes or until the dough doubles in bulk
  14. Preheat the oven to 400 degrees
  15. Lightly oil a baking sheet and set aside
  16. Punch down the risen dough, fold it over a few times, then let rest a minute
  17. Divide the dough into four equal pieces and shape into balls
  18. Place each ball between sheets of waxed paper and roll out to ten-inch circles about 1/8 inch thick
  19. Pinch the edges with your fingers to create a slightly raised border
  20. Place the rounds on the prepared baking sheet and bake for eight to ten minutes
  21. Remove from the oven, add the desired toppings, then return to the oven for an additional 15 to 20 minutes or until the bottom of the crust is browned

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