Posted by Super Mom No Cape on July 30th, 2014
Sometimes the best recipes are the result of improvisation (or lack of prior planning on my part.)
We decided to have homemade pizza for supper one night last week. I had used this GF pizza crust recipe once before and we really liked it.
The evening before pizza night, I stopped at the grocery store to pick up the toppings but I had forgotten to check to see how much gluten free flour I had left. So when it came time to make the pizza crust the next day, I discovered that I didn’t have enough gf all purpose flour to double the recipe. The only other flour I had was buckwheat so I used that it make up the 5 cups of flour I needed.
I was nervous about what the addition of the buckwheat flour would do to the taste of the crust but I needn’t have worried. The crust tasted great.
In fact, we’ve decided we like this better than the original recipe. GF all purpose flour is quite a bit heavier than regular all purpose flour, making for a denser finished product. The addition of the buckwheat made the crust less dense and more like regular pizza dough.
Since this recipe turned out to be such a happy accident, I thought I’d share it.
Please note: With regular recipes I don’t usually share the brand names of the ingredients but I do find that with gluten free baking, I have very different results depending on the brand of flour I use. If these brands aren’t available in your area, I would suggest going ahead and experimenting to see which ones work best for you.
Gluten Free Pizza Crust
3.5 cups Bob’s Red Mill GF all purpose flour
1.5 cups of Arrowhead Mills buckwheat flour
1 tbsp of sea salt (fine grind)
2 tbsp of ground chia seeds
¼ c boiling water
1 cup warm water
2 packages of Hodgson Active Dry Yeast
Large pinch of sugar
½ cup olive oil
½ to 1 c water
Place chia seeds in a small bowl and pour boiling water over them. Stir and then allow to cool.
Add yeast and large pinch of sugar to 1 cup of warm water and allow to prove for about 10 minutes.
Measure flours and salt into a large bowl. Add cooled chia seed slurry to the flour mixture and combine thoroughly. Add yeast mixture. Stir well. Add oil. Mix thoroughly until everything is combined.
Next add between ½ cup to 1 cup of water. Start with ½ c and then gradually add more if needed. The resulting batter will begin to pull away from the sides of the bowl and form into a ball as you stir. Once it does this stop adding water. Give it a few more stirs and then cover the bowl with a cloth and allow the dough to rise for about 1 hr.
After an hour, the dough will have risen and will look all bubbly. Stir the dough down. It will be very sticky. Scoop the dough onto greased pans, dividing evenly.
The above recipe was enough dough for one 13” round pizza pan and one 11”X 16” baking tray.
To spread the dough around evenly on the pans, I wet my hands and then smoothed the dough out in the pans, rewetting my hands as necessary to prevent them from sticking to the dough.
Bake at 400 degrees F for 15 to 20 minutes just until there is a slight browning around the edges.
Remove from the oven. Spread a layer of homemade pizza sauce over the crusts and then top with your favorite gluten free toppings. Return to the oven long enough to heat the toppings and melt the cheese. (approximately 15 to 20 minutes.)