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"this recipe was great for a wonderful thin-crust pizza! i baked it for 10 minutes before adding toppings and found that the edges got a nice crispiness by the end of the cook time. i made this pizza crust several times, substituting differing flours and coming up with a new result each time. if you sub the 3/4 cup gf flour for brown rice flour ..."
Oct 20, 2007 on Food.com