Gluten Free Pizza Crust

Gluten Free Pizza Crust (makes 4 pizzas)

August 17, 2023

This is the same dough as Gluten-Free Multi-Grain bread, just worked differently to make pizza crusts.

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoon xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

  • 4 eggs
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, but it will be sticky and not smooth.

Oil four cast iron pizza pans, then sprinkle a few tablespoons of millet flour on each.

Have ½ cup millet flour handy for working.

Divide the dough into 4 rough balls and place it in the center of each of your four pans.

Sprinkle a little millet flour on top of each dough ball.

One at a time, place a sheet of parchment paper (the size of your pan) on top of the dough ball. Use a rolling pin to roll the dough ball out into a circle, rolling from the center out toward the edges of the pan. As the dough ball rolls out, you may need to lift the parchment paper and sprinkle a little more millet flour to keep the dough workable. As you roll, create a small thicker crust edge around the edge of the pan.

Repeat for the remaining 3 crusts.

Preheat oven to 350 degrees (convection preferred if possible).

Cover with a clean cloth, place in a warm place away from drafts, let rise for 20 minutes.

Add your desired toppings.

Bake 25 minutes.

Remove from oven, let sit in a warm place away from drafts for 5 minutes.

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