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We really love the flavor of this crust, but had some trouble with the consistency. I probably need to add more water next time - it didn't rise and it cracked after the initial bake. I thought it would end up crumbly but it didn't - it held its shape. So, great flavor but I'm hoping for better texture next time! Oh, and I didn't have teff so used buckwheat. Perhaps that made a difference too.

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Elisa72 May 16, 2010

Wow! Triple wow! This crust even tastes good the next day when eaten cold!!! Bread-like, chewy and deliciously crisp at the edges, just like it should be. I threw all the ingredients in my bread machine and ran the 'dough' program. I did add a little extra moisture, as suggested, because it looked a bit stiff, and next time I will prick the crust before pre-baking it, as it cracked a little. Thank you for sharing this with us!

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Suzy mom to 2 November 04, 2009
Gluten Free Multigrain Pizza Crust