Not only does this recipe rival 'real' pizza (the crust has a light, airy, crunchy texture), but even gluten eaters will love this pizza and won't feel cheated. This recipe is delicious enough to serve to the whole family!
Servings 6mini pizzas
1 3/4cupsBob's Red Mill Gluten-Free 1 to 1 Baking Flourthe total of first two ingredients should weigh 16 ounces
1/4cupSkim milk powder
1 ½tablespoonsBob's Red Mill powdered gluten-free psyllium husk** With the exception of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour you can substitute any other gluten-free brands in this recipe (although I can't guarantee the recipe will taste the same).
2 ½ouncesBob's Red Mill gluten-free almond flour*(roughly equal to 1/2 cup plus 1 tablespoon if you don't have a scale), you can finely grind almonds if you don't have flour
2 ½teaspoonsBob's Red Mill gluten-free baking powder*
1teaspoongluten-free instant or rapid-rise yeast
2 ½cupswarm water100 degrees
¼cupoilI use grape seed oil
6Mini pizza pans **** You can substitute two 12" pizza pans
Vegetable/grape seed oilto oil pans/spatula
Oil mister filled with vegetable or grape seed oiloptional
Electronic food scale
Preheat oven to 325.
Measure out dry ingredients as indicated. Combine in mixer bowl and mix on low.
Slowly add 2 1/2 cups warm water and 1/4 cup oil. Mix 6 minutes on medium speed. Remove paddle, scrape sides of bowl. Cover with plastic for 1 1/2 hours.
Mist spatula and mini pizza pans with oil. Portion dough evenly amongst pans.
Mist a piece of plastic wrap, place face down onto dough and spread dough evenly to edge of pan. Repeat with all pans. You can reused the same piece of plastic
Bake 40 minutes at 325 (after first 20 minutes, rotate pans). Remove from oven to cool. Bottom should be brown.
Add toppings or freeze shells for later use.
If you plan on using crusts the same day, they can sit out for up to four hours. If making more than one, line a sheet tray with foil and add whatever topping you desire on the crust. Add your choice of toppings (i.e. tomato sauce, herbs/spices, meat/veggies, cheese etc.). Bake 450 for 7 - 10 minutes until bubbly.
Carefully read labels to make sure you are getting a gluten-free product: many brands make both gluten-free as well as regular products too.
Recipe Source: The Unknown Chef at Birdzofafeather.ca