Here is the recipe. I will be making it again...not next week but the week after for sure!
1/2 cup potato starch
1/2 cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!) I used Maize aka corn meal flour
1/2 cup brown rice flour
1/2 cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable since gluten is what binds dough together. You need something to keep it together or it'll be a crumbly mess)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc (i used flax seeds)
1/2 cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!) I used Maize aka corn meal flour
1/2 cup brown rice flour
1/2 cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable since gluten is what binds dough together. You need something to keep it together or it'll be a crumbly mess)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc (i used flax seeds)
Method:
1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined.
2. Add half a cup of water and all the oil to flour mix. Stir until combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly.
3. Knead through mixed seeds, etc.
4. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren’t crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it’s not, you can patch holes up by taking dough from other areas – I didn’t have to do this, though, as the dough was quite workable).
5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly.
6. Bake base for 10 minutes in preheated oven at 450 F. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush, brush edges of pizza base with olive oil. Bake pizza in 450 F oven for 20-30 minutes, or until pastry and toppings are cooked/browning.
2. Add half a cup of water and all the oil to flour mix. Stir until combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly.
3. Knead through mixed seeds, etc.
4. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren’t crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it’s not, you can patch holes up by taking dough from other areas – I didn’t have to do this, though, as the dough was quite workable).
5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly.
6. Bake base for 10 minutes in preheated oven at 450 F. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush, brush edges of pizza base with olive oil. Bake pizza in 450 F oven for 20-30 minutes, or until pastry and toppings are cooked/browning.
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