When I just don’t feel like doing something, i sit & troll through peoples pictures until I miraculously find the motivation needed to do the thing I was avoiding doing in the first place.
Today it just so happens I was trying to avoid thinking about food.
Not that I wasn’t hungry or didn’t want to eat. It’s just, well, I had fresh basil from the garden, a bulb of garlic, some delicious tomato sauce & a huge block of parmesan…. & the only things to put all these wonderful ingredients on were this disgusting gluten-free spaghetti, or rice.
No motivation I tell you.
It just seemed like such a waste!
Back to instagram…
I follow this cake designer who goes by the name of The Sugared Saffron. Turns out, she made home-made pizza for her kids & they loved it. What I loved, was the picture.
It looked glorious.
It’s been a while since I had pizza. I was sold on the picture she posted immediately.
That’s how this recipe came about.
The only way to have pizza, was to make my own gluten-free pizza crust. I’m very happy with this recipe. It rolls out thin, the edges get super crispy, the middle has a slight chew, it kind of reminds me of a whole-grain crust since it has flaxseed in it. It was just, delicious!
I’m not ashamed to say that I’ve eaten two pizzas. Well, one & a half… I shared with Mel because I’m a good fiance.
Here it is. My pizza dough.
It’s gluten-free. Dairy free. Egg free. & sugar free. It would be vegan too if it wasn’t for the honey. So close!
I haven’t included a recipe for the toppings, I kind of just threw everything on there in a big heap. My mouth was watering too much to keep track of what was going on. My apologies. Next time.
Ingredients: (makes 2)
- 45g brown rice flour
- 50g buckwheat flour
- 42g sorghum flour
- 90g tapioca flour
- 1.5 tsp yeast
- 0.75 tsp salt
- 1.5 tsp xanthan gum
- 165ml warm water
- 1 tbs flaxseed meal
- 20ml olive oil
- 1 tbs honey
1. combine the brown rice, buckwheat, sorghum, tapioca, yeast, salt & xanthan in a bowl & use a whisk to evenly blend them together.
2. place the flaxseed meal in a bowl with the warm water & allow it to sit for 10 minutes to become thick. It should have a slight egg like consistency. Once thickened, stir in the honey to dissolve & the olive oil.
3. mix the wet ingredients into the dry & use a spatula to combine. The dough should be slightly wet & sticky.
4. cover the bowl with cling wrap & leave in a warm place for 24 hours.
5. preheat the oven to 250C. If you have a pizza stone, place the stone in the oven to also pre-heat.
6. cut a piece of baking paper the size of your pizza stone (or baking tray). Take half of your dough & form a ball. Dust your parchment with buckwheat flour & roll out your dough until it is almost the size of your parchment. It should be nice & thin once it is rolled out.
7. top with tomato sauce, & your desired toppings & then bake for 10-12 minutes until the edges of the pizza look like & crispy. Remove from the oven & allow to cool slightly before eating.
If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.