Description
Freshly ground buckwheat makes this gluten-free pizza dough recipe unique and delicious.
If feeding a family, just double it! One batch makes a cast iron griddle (just barely) + skillet; two batches will cover the griddle twice and skillet once. Remove pizza no. 1 to a plate and simply keep going, or make pizza #2 after dinner just for leftovers. It makes a good gluten-free school lunch!
Ingredients
Units
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- 2 1/4 c. freshly milled buckwheat flour
- 1 c. water
- 1 Tbs. apple cider vinegar
- 1/2 c. tapioca flour
- 1 tsp. Real Salt
- 1/2 tsp. baking soda
- 1/2 tsp. garlic powder
- 2 tsp. dried oregano
- 1/4 tsp. black pepper
- 1/4 c. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
Instructions
- To soak, start the night before and grind the buckwheat. Mix the apple cider vinegar into the water and stir together with the buckwheat flour in the bowl of a stand mixer if you have one.
- As you stir, if the consistency is kind of like a stringy, sticky tile grout, that’s perfect.
- The next day, whenever you’re ready to start baking the pizza crust, preheat the oven to 375F.
- Sprinkle all the dry ingredients over the dough-batter and use a KitchenAid stand mixer or similar (regular paddle) to mix everything thoroughly.
- While the mixer is running, pour in the olive oil.
- Over medium heat, place two large cast iron skillets or one 10-inch skillet and a cast iron griddle. Preheat those for about 2 minutes and add your favorite fat, coating the surface thoroughly.
- Use a spatula to spread the dough-batter as thinly as possible on both surfaces. Wet the spatula to prevent sticking and work quickly – the heat is on, literally!
- Cook the bottom of the crust over the stovetop for 1-2 minutes (peek at the bottom to make sure it’s not browning if you worry you moved too slowly spreading it out).
- Place the cast iron directly into the preheated oven and bake for 10 minutes. If the pans/griddle don’t fit next to each other on the same rack, arrange to the very top and bottom, then bake 5 minutes and switch, then 5 minutes more.
- Remove from the oven, add toppings, and broil on high for 2-3 minutes to melt the cheese. The second pizza may broil more quickly than the first, and watch closely during the third minute so your cheese doesn’t burn.
Optional baking method without cast iron:
- Preheat the oven to 425F with 2 baking stones IN.
- Grease the pre-heated stones with your favorite fat, spread the dough-batter evenly over the stone with a spatula and as thinly as possible (wet it to decrease sticking).
- Bake 8-10 minutes until the crust makes a “tap” sound when you tap the center.
- Top with desired toppings then bake 8-10 minutes more.
- This recipe will cover about 1 1/2 Pampered Chef baking stones.