There is no right way to do pizza, but in the gluten free world there is definitely a WRONG way. The crusts either fall apart completely, or are saturated with oil. It's not a pleasant eating experience but you endure for that greasy, gooey, cheesy topping. You don't have to settle for that any more! So this week I hope you get to enjoy some gluten free pizza fun. Oh, I forgot to mention! It's xanthan gum free too!
You'll need:
300g Corn Flour (Corn Flour, not Cornmeal. If you don't like the flavor of corn I would suggest switching it out for sorghum)
100g Potato Starch
100g Millet Flour
2 tsp Salt
4oz Cold Milk (water will be fine for dairy free)
1/2 Pack of Gelatin
4oz Warm Water
9g Yeast
5g Sugar
2 Tbsp Olive Oil
About 8oz water (Or carbonated water if you like a softer, fluffier crust.)
Preheat oven to 400
Bloom your Gelatin in the cold milk.
Combine your yeast and sugar, then let foam in your warm water.
Combine your corn flour, potato starch, millet flour, and salt. Whisk or sift until they become one.
Add your gelatin and yeast mixtures to the dough. Then add your oil. Slowly add in your remaining water until your dough forms a ball and is pulling away from the side of the bowl cleanly. I used a kitchen aid with the dough hook on low for most of the mixing and finished, by hand, with a scraper paddle. It would probably work fine by hand.
Cover with a damp, warm towel and let rise for 20 minutes. It will only be a bit bigger.
Roll your dough out to the desire thickness. It is not going to behave like stretchy gluten pizza dough. You're going to have to plop it on your pan or parchment and ooze it out. It will stay where you ooze it and rise just a little in the oven. Ours was a little too thick for my taste. I would say try to get it to about 1/4" thick. Then bake it at 400 for 10min.
Remove from the oven and reduce heat to 375
Top with your favorite things like you would a "normal" pizza. Return to the oven for 15-18 more minutes, until everything is melty and delicious!
So tasty!
Happy Eating!
Tori
This is the best pizza crust recipe we've tried. It's better than any pizza pre-mixes and just as easy!! On behalf of my 16 yr old celiac son who misses great pizza: Thanks a lot!!!
ReplyDeleteI am so glad you enjoy it! Having teen approval is definitely a plus, they can be pizza snobs ;).
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