thin & crispy pizza crust
I use instagram to procrastinate.
When I just don’t feel like doing something, i sit & troll through peoples pictures until I miraculously find the motivation needed to do the thing I was avoiding doing in the first place.
Today it just so happens I was trying to avoid thinking about food.
Not that I wasn’t hungry or didn’t want to eat. It’s just, well, I had fresh basil from the garden, a bulb of garlic, some delicious tomato sauce & a huge block of parmesan…. & the only things to put all these wonderful ingredients on were this disgusting gluten-free spaghetti, or rice.
No motivation I tell you.
It just seemed like such a waste!
Back to instagram…
I follow this cake designer who goes by the name of The Sugared Saffron. Turns out, she made home-made pizza for her kids & they loved it. What I loved, was the picture.
It looked glorious.
It’s been a while since I had pizza. I was sold on the picture she posted immediately.
That’s how this recipe came about.
The only way to have pizza, was to make my own gluten-free pizza crust. I’m very happy with this recipe. It rolls out thin, the edges get super crispy, the middle has a slight chew, it kind of reminds me of a whole-grain crust since it has flaxseed in it. It was just, delicious!
I’m not ashamed to say that I’ve eaten two pizzas.
Here it is. My pizza dough.
It’s gluten-free. Dairy free. Egg free. & sugar free. It would be vegan too if it wasn’t for the honey. So close!
I haven’t included a recipe for the toppings, I kind of just threw everything on there in a big heap. My mouth was watering too much to keep track of what was going on. My apologies. Next time.
Ingredients: (makes 2) – 45g brown rice flour – 50g buckwheat flour – 42g sorghum flour – 90g tapioca flour – 1.5 tsp yeast – 0.75 tsp salt – 1.5 tsp xanthan gum – 165ml warm water – 1 tbs flaxseed meal – 20ml olive oil – 1 tbs honey
Directions: 1. combine the brown rice, buckwheat, sorghum, tapioca, yeast, salt & xanthan in a bowl & use a whisk to evenly blend them together. 2. place the flaxseed meal in a bowl with the warm water & allow it to sit for 10 minutes to become thick. It should have a slight egg like consistency. Once thickened, stir in the honey to dissolve & the olive oil. 3. mix the wet ingredients into the dry & use a spatula to combine. The dough should be slightly wet & sticky. 4. cover the bowl with cling wrap & leave in a warm place for 24 hours. 5. preheat the oven to 250C. If you have a pizza stone, place the stone in the oven to also pre-heat. 6. cut a piece of baking paper the size of your pizza stone (or baking tray). Take half of your dough & form a ball. Dust your parchment with buckwheat flour & roll out your dough until it is almost the size of your parchment. It should be nice & thin once it is rolled out. 7. top with tomato sauce, & your desired toppings & then bake for 10-12 minutes until the edges of the pizza look like & crispy. Remove from the oven & allow to cool slightly before eating.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
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