Baking My Way. Gluten Free not Taste Free. Pizza Crust. ~ Makes one 12-inch
pizza or four 5-inch pizzas ~. INGREDIENTS: ▫ 2.3 oz ( ½ cup + 1 tablespoon) ...
Baking My Way
Gluten Free not Taste Free
Pizza Crust ~ Makes one 12-inch pizza or four 5-inch pizzas ~
INGREDIENTS:
2.3 oz ( ½ cup + 1 tablespoon) corn flour 2.3 oz ( ½ cup + ½ tablespoon) millet flour 1.8 oz ( ¼ cup) potato starch 1.3 oz (1/3 cup less 1 teaspoon) tapioca starch or flour 2 tablespoon nonfat dry milk powder 1 ½ teaspoon xanthan gum 1 teaspoon salt 1 teaspoon baking powder 2 teaspoon dry Italian herb seasoning blend 1 cup warm water, 110-115 F 2 tablespoon honey 2 tablespoons olive oil, plus additional for spreading the dough ½ teaspoon apple cider vinegar 2 teaspoon active dry yeast
PREPRATION: In a small bowl, whisk together the corn and millet flour, potato and tapioca starch, dry milk powder, xanthan gum, salt, and Italian seasonings. In the bowl of your stand mixer, combine the water, honey, 2 tablespoons of oil, and vinegar. Whisk to dissolve honey. Add yeast and whisk to dissolve. Blend in 1/3 rd of the dry ingredient mixture. Add baking powder to the remaining 2/3rd. Set yeast-mixture aside for 20 minutes until mixture is bubbly. Add remaining dry ingredients (with the baking powder) to the yeast mixture. Blend on low-speed to combine. Scrape down the side of the bowl. Turn mixer to medium-high speed for 3-4, minutes. Mixture will be quite thick. Heat oven to 450 F Drizzle 1-2 tablespoons of oil onto your baking sheet. Scrape out dough onto pan. Working with wet fingers, begin in the center working outward, pressing the dough out into a 12″ circle or make into several smaller pizzas.* Bake the crust for 8 to 11 minutes. The crust will be dull and pale and just beginning to turn golden around the edges and bottom. For thin crust pizzas I baked 8 minutes while thicker pizza with an outer thick crust I bake for 10 to 11 minutes. (I prefer the crust baked for 10 minutes as after the final baking they had a crisper, crunchier bottom). Remove crust from the oven and top as desired. Bake for an additional 8-12 minutes until cheese is bubbly and crust is golden-brown.
Remove pizza from oven. Cool slightly before slicing and serving.
NOTE: After step 6, parbaked crust can be cooled completely, wrap, and freeze. Remove frozen crust from the freezer, top with desired toppings and bake until crust is golden-brown and toppings are hot and bubbly. Printer Friendly
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