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Recipe

Pizza Crust (yeast-risen)

This wonderful tasting crust will make your mouth water just by the smell of it baking! This dough can also be used to make buns – just pat it out into a large rectangle and slice into desired shapes, rise the dough 20 minutes, then bake 25 minutes.

Ingredients

  • 1 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
  • 3/4 cup millet flour, or brown rice flour, or GF oat flour, or Nuchia® flour, or sorghum flour
  • 1/4 cup GF oat flour, or potato flour, or pure rice bran, or buckwheat flour
  • 1/4 cup DariFree™ powder (Vance’s®), or powdered milk of choice
  • 2 teaspoons egg replacer powder
  • 2 teaspoons xanthan gum, or guar gum
  • 2 teaspoons active (rapid rise) dry yeast (SAF®)
  • 1/2 teaspoon agar powder, or unflavored gelatin of choice
  • 1/2 teaspoon sea salt
  • 1 cup 110 – 120°F water, or GF broth of choice
  • 2 tablespoons pure olive oil, or coconut oil, or palm oil, or melted butter of choice
  • 2 teaspoons agave nectar, or honey, or cane sugar, or light brown sugar
  • 1/2 teaspoon apple cider vinegar, or coconut vinegar, or brown rice vinegar

Method

  1. In airtight container, combine tapioca starch, millet flour, GF oat flour, DariFree™ powder (Vance’s®), egg replacer powder, xanthan gum, active dry yeast, agar powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  2. In mixing bowl, combine 110 – 120°F water, pure olive oil, agave nectar, and apple cider vinegar; stir to combine.
  3. Add dry ingredients to mixing bowl; beat into batter with an electric mixer set on high speed, beat 3 minutes.
  4. Place baking rack in first position; preheat oven to 425°F.
  5. Cover work surface with parchment paper; dust heavily with GF flour of choice, such as millet flour; turn dough out onto prepared surface; dust dough generously with GF flour; coat hands heavily with GF flour; pat dough into desired shape and thickness; move prepared dough to baking sheet or pizza tin.
  6. Place prepared crust on top of preheating oven; rise for 15 – 20 minutes; place risen crust into preheated oven; bake 10 minutes.
  7. Remove crust from oven; top as desired; return to oven; bake 15 minutes, or until toppings are cooked through, nicely browned, and bubbly.

Remove from oven to wire rack to cool; cut into desired sizes; serve immediately. Servings: Two 12” crusts. Preheat: 425°F. Prep Time: 30 minutes. Cooking Time: 25 minutes.

To freeze crust: prepare through step 8; remove to wire cooking rack; cool completely; place crust onto a cardboard round; wrap tightly in plastic; freeze up to 3 months.

To freeze pizza: prepare through step 8; top as desired; place topped crust onto a cardboard round; wrap tightly in plastic; freeze up to 3 months.

To prepare frozen crust: remove crust from freezer; top as desired; bake on top rack of preheated 425°F oven for 15 – 17 minutes.

To prepare frozen pizza: remove pizza from freezer; bake on top rack of preheated 425°F oven for 15 – 17 minutes.

Variation

Omit DariFree™ powder (Vance’s®): replace heated water with heated milk of choice.

To use egg: omit egg replacer powder; reduce water to 10 tablespoons; beat 1 egg and incorporate during step 3.