Gluten Free Multigrain Pizza Crust

Submitted by Chef 616082

"Much experimentation finally paid off in this crust, which we now prefer to our old wheat one. It's nutritious and delicious."

 

• Ready In: 46mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1 cup gluten-free oats
• 1⁄2 cup quinoa
• 1 cup brown rice flour
• 1⁄2 cup tapioca starch
• 1⁄2 cup potato starch
• 1⁄2 cup teff
• 1 teaspoon guar gum
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 1⁄4 teaspoons active dry yeast (or 1 package)
• 1 tablespoon olive oil
• 1 1⁄2 cups water, at 110 degrees
• 1 tablespoon italian seasoning (or spice blend of choice appropriate to toppings)

directions

1. Grease and flour ! large (1/4 sheet pan) or 2 12 inch round pizza pans or cover with parchment being careful to grease the areas not covered by parchment.
2. Grind oats and quinoa until they are very fine in a coffee grinder.
3. Mix all dry ingredients in the bowl of an electric mixer. Add olive oil to the warm water then add to dry ingredients. Scrape down sides of bowl and beat on medium to high speed for 3 to 4 minutes. Add additional warm water 1 teaspoon at a time if needed to achieve appropriate, thick but not too firm, texture.
4. Scrape down sides, cover with a teatowel and place in a warm spot for 30 minutes or up until two hours to rise and develop flavour.
5. While you're preheating the oven to 425 spread the dough evenly on your trays with an offset spatula, dipping the spatula in warm water as necessary to avoid sticking. Build a slight edge to contain toppings.
6. Bake in preheated oven for 16 minutes. Paint olive oil on outside edge to protect it. Put on toppings and cook for approximately 20 minutes more or until cheese is golden and bubbling.
7. Let it rest for 5 minutes before slicing.

Reviews

[Elisa72]

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.

 

[Suzy mom to 2]

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!