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
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check the flours to make sure they are certified gluten-free. Some facilities that process buckwheat or other flours also process wheat flours and there is some risk of cross-contamination.
"Peace goes into the making of a poem as flour goes into the making of bread."
-Pablo Neruda, Poet
I have been researching and sampling gluten free pizza dough for some time. They run the gamut from crispy flatbread style to very dense, thick and chewy crusts. Some have been great and others pretty terrible. I am partial to whole wheat pizza crust, so I wanted to see if I could create a gluten free recipe that has a similar yeasty, whole grain flavor and texture. The key is the added buckwheat.
When working on creating this recipe I tried both making it by hand and using a bread maker. The machine was just as simple to make, but it didn't make as good a crust. It was much more dense and tough than the hand made crust.
Pre-baking is more important with a gluten free crust, but only for a few minutes. It will puff slightly, but you should pat it down before adding the toppings. As with almost all gluten free baked goods, this pizza crust contains more calories than conventional versions. The great thing about using the buckwheat flour is that it adds more fiber than usual for gluten free baked goods.
Servings: 4 | Serving size: 1 individual pizza crust
Cooking Time: 120 Minutes
This recipe can be multiplied by 2.
The uncooked dough can be refrigerated and used up to 48 hours later. Separate the dough into individual servings and wrap well in plastic wrap before refrigerating.
|1 1/4 cups||warm water (105°F to 110°F)|
|2 tsp||active dry yeast|
|3/4 cup||tapioca flour|
|1/2 cup||buckwheat flour|
|1/4 cup||white rice flour|
|1/2 cup||brown rice flour|
|1/2 cup||millet flour|
|2 tsp||xanthan gum|
|1 Tbsp||olive oil|
Place 1/4 cup of warm water in a small dish with the yeast and honey. Stir and let stand for 15 minutes.
Sift the tapioca, buckwheat, white rice flour, brown rice flour, millet flour, xanthan gum and salt into a large mixing bowl.
Add the remaining 1 cup water with the olive oil to the dry ingredients. Using a rubber spatula, fold the mixture together until well blended. The dough will not be very smooth.
Add the yeast and water. Fold together.
Using your hands, knead the dough with a fold and turn motion. Press down on the dough ball with the heel of your hand until slightly flattened. Fold, turn 90° and repeat until the dough is smooth – about three to five minutes.
Form the dough into a ball.
Put about 2 inches of warm water in the bottom of the sink.
Place the bowl with the dough ball in the sink and cover with a kitchen towel. Let stand for 45 minutes and knead a second time for about two minutes.
Return the bowl to the sink and let stand for another 45 minutes.
When ready to bake, place a pizza stone or cookie sheet in the oven and preheat to 450°F.
Cut the dough into 4 balls and flatten into rounds. Pre-bake for 3 minutes on one side and then turn. Bake for another 2 minutes.
Top with your selected pizza toppings and then return to the oven for 10 to 15 minutes.
Serving size: 1 individual pizza crust
|Calories 336||Calories from Fat 50|
|% Daily Value|
|Total Fat 5g||9%|
|Saturated Fat <1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 64g||23%|
|Dietary Fiber 5g||18%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 11%|
|Vitamin K 3 mcg||Potassium 242 mg|
|Magnesium 94 mg|