After surveying a few people yesterday it seems that one of the popular gluten free items is pizza. I have only tried creating a gluten free pizza crust recipe once before, but it did not turn out well. Well, today my husband, who eats gluten, says I have successfully made a great gluten free pizza crust. Yeah!!! He’s my taster. If he like something gluten free then I know I’ve done good. I used several ingredients in the this recipe, but the newest one is montina flour. Montina is high in protein and fiber; and has an excellent texture and flavor. It’s actually a grass seed. If you can’t find any easily enough or it is too expensive I would assume you could use flax-seed as a substitution, as they both contain oil, but it will definitely change the flavor. Beware when purchasing montina that you do not buy a montina flour “blend”. I used pure “Monitna Gluten Free Baking Supplement“. Before I used it in this recipe, I tasted it, dry, and it is a bit sweet. It tastes delicious and so does this pizza crust. The crust had a slight crunch to the bottom and a perfect texture inside. I topped my practice pizza crust with homemade pizza sauce, shredded mozzarella cheese and sautéed onion and fresh sweet basil. I hope you enjoy this crust as much as we have.
Montina provides wonderful flavor to a gluten free pizza crust. Paired with the right sauce, you'll have yourself an awesome pizza!
For the Crust
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1/4 cup corn starch
1/4 cup pure montina baking supplement
1/4 cup potato starch
2 teaspoons xanthan gum
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 Tablespoon sugar
1 Tablespoon agave syrup
1 cup non-fat milk (or milk of your choosing)
1 package (2 1/4 teaspoons) dry instant or active yeast
1 large egg
1/4 cup + 1 Tablespoon extra virgin olive oil
Additional tapioca flour for rolling dough
For the Topping
1 small yellow onion, chopped finely
20 fresh basil leaves, chopped finely
Extra virgin olive oil for sauteing
Sauté the onion and basil together in a preheated and pre-oiled frying pan.
Mix dry ingredients together in a large bowl; set aside.
Heat milk, sugar and agave syrup to 105°F.
Add yeast to milk mixture and stir; set aside.
Whisk egg and oil together; slowly add in milk mixture and then towards the second half of the mixture you can pour it in fast. You want to do it slowly in the beginning to prevent the eggs from scrambling.
Add wet ingredients to the dry ingredients; mix with your hands or spatula until thoroughly combined; and form a ball.
Add about 1 teaspoon of olive oil in a bowl, coating sides.
Place the dough in the bowl, rolling it around to coat it with the oil.
Cover with clean dish cloth and allow to rise for one hour.
Prepare your pizza toppings and set aside.
After one hour, wet your hand and use the water on your hands to wet your rolling surface.
Knead the dough with your wet hands and remove any air pockets.
Cut dough in half and again roll each in the shape of a ball and coat with oil from bowl.
Cover with the same dish cloth and allow to sit for 30 minutes.
After 10 minutes of rising preheat oven, with pizza stone inside, to 550F or 500F if that is how high your oven will go.
Roll out each ball of dough onto a floured surface using tapioca flour to about a little less than 1/4" thick.
At the edge of the pizza, with one hand push the dough in, making a higher crust on the edge, and with the other hand press down on the dough to keep it in place. Or you can fold the edge over the top and press to seal. Do not make a large crust, as it will taste doughy.
Pull pizza stone out of oven placing on top of your stove or a heat-proof flat surface.
Carefully roll your dough around a rolling-pin and unroll it on the hot pizza stone.
Quickly dress your pizza with sauce and toppings. You may add oil to the pizza crust itself before adding toppings if you are not using any sauce. But if you are using cheese this is not necessary.
Cook for 5 minutes on 550°F or perhaps an additional minute if cooking at 500°F.
Carefully remove pizza stone from oven.
Allow to cool on pizza stone for 2 minutes before slicing. If you do not have a pizza slicer you can use kitchen scissors, but be careful not to burn yourself.
I suggest making small pizzas with this recipe, as it has a tendency to break easily when transferring to the pizza stone.
If the crust dries up during rising, make a little well in the center and add a little bit of warm water and knead in. You can do this as often as needed.
Use a low-sodium cheese if you are on a low-sodium diet.
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