Yes, very flaky. Don't know how they do it, but you could not tell the difference between the oilive oil or regular fats. Their cheese cakes are a dream too and are fat free. I tried to make some using the fat free creamed cheese, but it turned into a watery mess. Theirs must use some kind of thickener that doesn't need any baking. They are sold in plastic pans. They claim to be a mail order outfit too, and even sell to some retailers now. I didn't like their gluten free donuts very much though, as they were a baked donut with a sugar free filling, a real shock to nayone expecting them to be the same texture as a fried, flour based one. I could enjoy the chocolate ones though, not bad. If I were to try the pie crust with oilive oil, it would be one that is not extra virgin as it doesn't need that taste to come through unless it was in a vegetable pie of some kind. The secret is to have the oilive oil and flour very cold so it dosn't make the dough too soft.

I have had good luck with this recipe: Gluten-free Pizza Crust Ingredients: 1 Tbs. Yeast 2/3 cup Brown Rice flour 1/2 cup Tapioca flour 2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some) 2 tsp Xanthan Gum 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste) 2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast) 1/2 tsp sugar or honey or agave (I used sugar) 1 tsp Olive Oil (I think I'll add 1 Tbs next time) 1 tsp cider vinegar Directions: Add all ingredients to electric mixer bowl and blend on low speed. When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft. Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands. Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together. When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL). Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees. After resting (the Pizza, not you) pre-bake the dough for 10 minutes. Remove from oven and add your toppings. Bake again, for about 15 to 20 minutes, until until the cheese is melted and the crust edge is nicely browned. Here is a link that might be useful: Gluten free pizza

I need a Recipe for Pizza Crust.I have Candida & Food Allergies really bad.I need it Yeast Free,Barley Free, Wheat Free,Gluten Free,Corn Free,Rice Free,SoyBean Free,Sugar Free,Rye Free.I hope Someone can help me.

The recipe I based mine on is from Red Apple Guy on Food.com. It's a good recipe, and quite successful with commercial flour. I made it with King Arthur whole wheat (once, at least, with the Organic white whole wheat, and also with the regular red whole wheat). Both are regularized at 14% protein. My recipe starts with milling the flour (thanks, Grainlady). This makes a difference in the taste. It doesn't have the bitterness of the degrading oils that occurs after it's made into flour. A good alternative is if, like Ann T., you have a local artisan mill from which you can buy good fresh flour. The wheat I use has been tested for a general protein level of 14%. When I used the weaker, locally available wheat, it was too weak. Whole Wheat PizzaMill flour: ⢠204 grams hard white wheat ⢠135 grams hard red wheat Add to mixer bowl with: ⢠22 grams barley malt powder ⢠Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) ⢠7 grams dry salt (any kind) (heaping tsp.) ⢠scant 2 grams active dry yeast (heaping 1/2 tsp.) ⢠241 grams water ⢠22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish dough whisk or flat wooden spoon and let rest for about five minutes. Knead with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions. This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours. Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 500ð F. Shape the dough into a round, using gravity, as usual, but don't overwork or use your knuckles--keep it from tearing. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. Notes: I use a thin pan because the wetness of the dough makes it not slide well. The pan works fine on the stone. Your oven and stone may be different--you may need to adjust the temperature and/or time. I haven't frozen this in balls since I perfected the recipe, but I don't know why it wouldn't work. Freeze immediately if you're going to freeze, and move to fridge a couple days ahead so it can thaw and the yeast can get to work. Freezing baked is a good idea. This dough is good for four days in the fridge. Day one is a little underdeveloped. Day two is ideal. Day three is a bit less so. Day four is flatter and crisper. After that, the...