Gluten Free Pizza

crust.md

Easy Whole Grain Pizza Crust (rice-free, xanthan gum-free, dairy-free)

• 1 (7.5 ounce) package Chebe Bread All-Purpose Mix
• 4 ounces (1/2 cup) millet flour, plus extra for dusting
• 4 ounces (1/2 cup) gluten-free corn flour
• 2 teaspoons baking powder
• 1 cup water
• 2 large eggs
• 3 tablespoons olive oil

Preheat oven to 425°F. Spray a rimmed baking sheet with non-stick cooking spray. Set pan aside.

In medium mixing bowl, whisk together Chebe mix, millet flour, sorghum flour, and baking powder. Add water, eggs, and olive oil. Stir together with a wooden spoon until a thick, sticky dough forms.

Loosely divide dough into quarters. Generously flour each dough quarter with millet flour. Do the same with your hands. This dough is sticky. Be sure to use enough flour. This prevents it from sticking.

Use your hands and press dough into the pan. The motion is something like "press and stretch." If your hands begin to stick to the dough, add more flour. Work the dough so all four quarters meet and cover the pan evenly.

Bake until lightly golden brown, about twenty minutes.

Remove pan from oven. Increase oven to 475°F. Top pizza as desired. Return to oven and bake until cheese bubbles and is golden brown.

I never use a spray or oil on the baking sheet because the crust slides around like a hockey puck anyway after it's baked. Make sure to use corn flour, not corn meal. It's in the Mexican section. I guess "sorghum flour" in the directions is really the corn flour. I use the corn flour for dusting, not the millet flour. We have to bake two crusts at a time, not four, in order to fit on the pan.

I've had samples of better gluten-free pizza but never could figure out how to buy it. Let me know if you come across anything better, especially any that are like a really thin wheat crust.

— Mike Donovan

pizza.md

Dough

Make whole wheat pizza dough in bread machine (takes over 3 hours):

• 1 t. yeast
• 2 1/3 c. flour
• 1 t. salt
• 1 sm. t. oil
• 3/4 c. water

Separate dough into 4 balls. Cover and let rise for 20 minutes.

Sauce

Combine in small saucepan and cook over low heat for about 15 minutes:

• 1 T tomato paste
• 2 t. dried oregano
• 1 c. tomato puree
• 2 t. dried basil
• 1/4 t. crushed red pepper flakes
• 2 t. dried thyme

Toppings

• shredded Mozzarella cheese
• 1 onion, chopped
• 16 oz. can artichoke hearts, chopped
• 1 green pepper, chopped
• 10ish button mushrooms, sliced

Combine

Roll dough into 4 pizza rounds and place on baking sheets. Spread sauce on dough and top with chopped vegetables, then cheese. Bake for 13-15 minutes at 425. Remove from the oven and top with 2 chopped tomatoes.