This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe is safe for those with GERD.
This recipe is safe for those who are sensitive to gluten.
"Blues is to jazz what yeast is to bread. Without it, it's flat." Carmen McRae, Singer
I developed another gluten free pizza dough a few years ago, but when I created it the flavor and texture was not as much like a whole wheat pizza crust as I would have liked. Whole grain pizza crust is a bit of an acquired taste, but I have grown to prefer the nuttiness of that flavor.
The other issue with that earlier recipe was that the more "white flour style" gluten free dough did not proof well in the bread machine. Using a bread machine means that it is super simple to make your own pizza: dump the ingredients in the bread machine pan, set it, and forget it.
This means that there is not much reason to send out for pizza. You can set this to proof in the bread machine in about 5 minutes, it takes another 5 minutes to roll out the dough and put toppings on, and there's not a lot of clean up.
If you're going to make your own pizza dough, you should also buy a pizza stone. These come in both round and rectangular shapes and are made with everything from ceramic to clay to different mixtures of cement. Place the stone in a cold oven and set the temperature to 500°F. It will take about 20 minutes to heat the oven and stone together. I generally place my shaped pizza dough directly on the preheated stone, then add the toppings. You can use a peel (the large paddle you see in pizza restaurants) and assemble the pizza on the peel prior to sliding it onto the stone.
Using a pizza stone ensures that the heat will be transferred evenly to your pizza, crisping the crust. Over time, the stone will darken. When you are done cooking, simply shut off the oven and let the stone cool. I don't use water on mine - I simply brush it off or use a spatula to scrape off anything that has stuck to the stone.
Servings: enough dough for 4 individual pizzas | Serving size: 1 individual pizza
Cooking time depends on your bread machine.
This recipe is easily multiplied by 2 or cut in half.
This dough will keep for about 36 hours in the refrigerator if wrapped tightly in plastic wrap. It will not be as good as fresh.
|2/3 cup||warm water|
|1 cup||garbanzo flour (divided)|
|1/2 cup||tapioca flour|
|1/2 cup||buckwheat flour|
|1/2 cup||millet flour|
|2 tsp.||xanthan gum|
|1 1/2 tsp||dry active yeast|
Place the water in the bread machine pan.
Add the honey and 3/4 cup of garbanzo flour.
Add the tapioca flour, buckwheat flour, millet flour, salt, and xanthan gum.
Sprinkle the yeast over the top of the flour.
Turn on the machine.
When the machine is complete, remove the dough and divide into four equal pieces.
Sprinkle a tablespoon of the remaining garbanzo flour on a cutting board and roll out until it is about 1/8 inch thick and about 8 or 9 inches around.
Cover the dough that you are not going to use immediately in plastic wrap and chill.
This crust is best baked on a pizza stone for about 4 to 5 minutes. Remove and turn over. Put your selected pizza toppings on the crisped side and then return to the oven for another 10 minutes or so to bake.
Serving size: 1 individual pizza
|Calories 292||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 9g||36%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 4%|
|Vitamin K 0mcg||Potassium 40mg|