thin & crispy pizza crust

pizza dough recipe: gluten free, egg free, dairy free, sugar freeI use instagram to procrastinate.

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

Directions:
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.

4 thoughts on “thin & crispy pizza crust

  1. I’m confused about the grams and milliliters mixed in with the teaspoons. Is there a basic conversion to cups? Thanks. Barb

    • If there are teaspoon/tablespoon measures in there it’s because most scales wont detect such small weights in order to follow the recipe accurately. Millilitres are just another measurement for liquids, one that’s more reliable since not all liquids weigh the same. & no, there isn’t just a straight or standard conversion you can do for cups as all the flours & starches weigh differently. There are a number of websites out there though that offer conversions for many of the ingredients into cups.

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