Good pizza is important. There, I said it. It is a fact of life with kids. There will be pizza, and there is no reason it should not be good! Here is my pizza crust recipe, I hope you like it as much as I do.
Yield: two 12 inch round or four 8 inch round or four 10 x 6 inch rectangle pizzas
150 g Quinoa flour
150 g Light Buckwheat flour
50 g Tapioca starch/flour
40 g Potato starch
2 tsp plain salt
1 Tbsp beet sugar
2 tsp xanthan gum
½ tsp oregano
½ tsp basil
¼ tsp onion powder
¼ tsp garlic powder
4 tsp dry active yeast (regular)
2 Tbsp olive oil
400 mL warm (~110 deg F) water
Note: If mixing dry ingredients in advance, leave out the yeast until ready to use.
Whisk together dry ingredients (including yeast). Combine egg and oil in large mixing bowl, mix with electric hand mixer until homogenous. Add water and ~2/3 of dry ingredient mixture. Beat with mixer until smooth. Continue to add dry ingredients while mixing until all is combined and dough is smooth.
Spread onto pizza pans that have been lined with parchment paper. (The dough is VERY sticky – do not be alarmed, you are doing it right.) Be sure to spread it thin, but without leaving any holes. It will rise a lot. Let rise for 20 minutes in a warm spot. Bake at 350 deg F for 15 minutes. Remove crust from pans and peel parchment paper off the bottom of the crust.
Top with sauce, cheese, etc. and bake directly on the rack for 9 to 10 minutes to cook toppings.
To store for later use: Cool crusts for ~5 min then wrap in plastic. When completely cool, freeze for storage. To thaw, remove from freezer and leave crust out at room temp wrapped in plastic. Top and bake at 350 deg F for ~10 minutes to cook toppings.
Note: Be careful about shredded cheese – it usually has cornstarch and is often labeled as just “starch”. I have recently discovered that Sargento has shredded mozzarella cheese that is corn-free, but I check the ingredients list every time I buy it! Sliced mozzarella can usually be found without any starch added if you cannot find any safe shredded cheese.
Credit: This recipe is very nearly the way I found it on grainfreeliving.com – that is a very helpful website you should check out…