Going gluten free, honestly has not been a huge issue for me, I uses because I was already mostly glut free. I must say that I miss pizza! I'm sure it has some childhood connection with family pizza night or those many times that my "Vavo" (my Portuguese Grandpa) would order pizza delivery. Now my own family enjoys pizza night along with a movie. Knowing this has become a tradition in our family, I just could not give it up completely. I have been on the hunt for great pizza recipe. I like the cauliflower pizza recipe, but craved something more like "PIZZA".
This crust is the best that I have encounter so far.
You can actually hold it in your hand instead of using a fork!
We have made double batches, baked them using the mini pizza pans and froze them for later use. This works great for those quick lunches of pizza night when the rest of the family orders pizza, I can still enjoy "pizza" with them.
I was intimidated at first, but honestly this is a super easy recipe after you use it a couple times.
1/2 C brown rice flour
1/2 C sorghum flour
1/2 C tapioca starch
1/2 C quinoa flakes
1 TBSP coconut palm sugar
1 TSP baking powder
1 TSP xanthan gum
3/4 TSP sea salt
1/2 C warm water (80-90 degrees)
1/2C warm milk (80-90 degrees)
2 TSP instant yeast
2 TBSP olive oil (and extra for spreading on baking sheet too)
tomato sauce (we have used left over marinara sauce from a previous dinner!)
goat cheese or mozzarella cheese (we used both!)
sliced salami or prosciutto (thin is better)
crushed red pepper flakes
italian seasoning (recipe here)
fresh romano cheese
1.Using the paddle attachment with a stand mixer, mix together the dry ingredients (except yeast). Add 1/2 cup of the dry mixture to another bowl, mix in yeast and set aside.
2. Beat together the wet ingredients and add the yeast mixture, stir to combine well. Allow to rest for 30 minutes to puff up and get bubbly.
3. Add the bubbly yeast mixture to the stand up mixer and beat on high for about 3 minutes. Be sure to scrape down the sides and mix well. Cover with damp towel (or use a wet paper towel), allow to rest for 30 minutes.
4. While dough is resting, preheat over to 425 degrees F.
5. if you are making one large pizza, be sure to line a cookie or pizza sheet with parchment paper.
(we have been using these adorable mini pizza pans from Calphalon, we make these and them refrigerate or freeze a bunch to reheat/toast later)
6. After the dough has rested, pour more olive oil onto the parchment paper and press dough to form a 1/4" think crust.
*tip: use way fingers, it is much easier than using dry or a rolling pin!
7. Bake for 18020 minutes until crust starts to brown slightly.
8. Add toppings of choice, return to oven and continue to bake for another 5-10 minutes until cheese is melted.
How about adding a Italian salad too using our homemade dressing?
Other recipes you may enjoy.......