Initially I made this crust during our vacation because I only bought rice flour and not wheat flour.
I wanted to make pizza, and I experimented with rice flour and tofu to make the crust.
The dough feels different from the wheat flour dough.
It’s not as elastic, but it’s easy to spread on a pan.
I oiled the pan before placing the dough, and I also brushed olive oil on the dough before putting it in the oven.
I cook the dough without sauce or toppings first for about 10 minutes at 400-425F, and then for another 10 minutes or so with sauce and toppings.
This is what it looked like when it was out of the oven and I drizzled the vegan cheese and sprinkled Shiso leaves.
As you can see, the crust is very unique.
Crispy outside and somewhat chewy inside.
It’s frustrating that I cannot describe it better because it’s so wonderful and we love it.
For the crust I use this “Rice Flour Focaccia” recipe (I double the recipe and it fits this sized pan perfectly). ↓
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