The elusive CRISPY gluten-free pizza crust! This recipe uses mostly whole grains and NO gums or fillers. Woot!
- 1 c. water, 100-110F
- 2 1/4 tsp. active dry yeast, or one packet (I like the SAF brand)
- 1 tsp. sugar or maple syrup
- 3/4 c. (70g) freshly ground millet flour
- 1/2 c. (50g) freshly ground sorghum flour
- 1/2 c. (50g) freshly ground quinoa flour
- 2/3 c. arrowroot powder (or flour, same thing)
- 1/3 c. tapioca flour (or starch, same thing)(use the coupon KS10 for 10% off!)
- 1/2 tsp. whole psyllium husk
- 1 tsp. gelatin (use the coupon KS10 for 10% off!)
- 1 tsp. Real Salt
- 1 tsp.oregano
- 1/4 tsp. garlic powder
- 1 egg
- 2 Tbs. extra virgin olive oil(use the coupon KS10 for 10% off!)
- Arrange oven racks to the top (or 2nd from the top) and bottom positions. Preheat oven to 500F and put 2 pizza stones in. (link to Pampered Chef rectangular stones on Azon)
- Heat the water (or use warm tap water). You know it’s about 100F if it feels warmer than your body temp, but not at all painful to leave your finger in for more than 5-10 seconds.
- In a large bowl, whisk the water, yeast, and sugar/maple syrup until combined. Set aside for 5-10 minutes to “proof” the yeast. (That means you should see bubbles.)
- Weigh and grind the grains.
- In a smaller bowl, whisk the flours, psyllium husk, gelatin, oregano and garlic powder. ,
- Add the egg and oil to the water/yeast mixture and whisk until uniform (or use a mixer).
- Add the flour mixture and whisk or mix very well, at least 30 seconds, until all flour is fully incorporated. Don’t worry if it looks like a thick pancake batter; that’s what you’re going for. Gluten-free baking is weird like that.
- Rest about 10 minutes (if you have the time).
- Remove one stone from the oven at a time and carefully spread a bit of fat (like ) across the surface. Not too much as it will melt immediately!
- Quickly pour half the batter onto the stone and spread with a wet spatula as thinly as possible. It will start cooking right away. Don’t be afraid to scrape some runny batter off the part that’s cooking over to any empty parts of the baking stone, leaving an inch or so around the edge.
- Place baking stone 1 into the oven and set a timer for 2 1/2 minutes. Try to repeat the greasing and spreading of the batter in just that amount of time. (Ready, set, go!) This is a great time to mention that this isn’t a kid-friendly recipe
- When the timer goes off, move the stone that has already been in the oven to the other rack and
addthe second stone. Set your time for another 2 1/2 minutes. Make sure your toppings are prepped!
- The next time the timer goes off, take out baking stone 1, move baking stone 2 to the other rack, and set the timer for 2 1/2 minutes again.
- Flip over the pizza crust that is out of the oven so you can see the browned bottom on top. Spread your sauce and toppings quickly. You’re on a timer!
- Put pizza #1 into the oven and take crust #2 out, repeating the flip/toppings process with another 2 1/2 minutes on the clock.
- Got the pattern yet? Move pizza #1 to the other rack and put #2 in the oven. In 2 1/2 minutes, pizza #1 is done (if the cheese is browned to your liking) and pizza #2 gets 2 1/2 more minutes on the other rack.
- Serve and enjoy!