Makes 2-8″ pizza crusts 30 minute prep time- Total Gourmet outcome + 15 minutes hand chopping of toppings; PREHEAT oven to 350, mid-lower rack.
- 3/4 cup garfava bean flour
- 2 cups tapioca flour
- salt to tast
- 1/3 cup Demarara sugar
- 1/2 cup red fife flour
- 1 cup coconut flour
- 3/4-1 TBSP instant yeast
- 1/4 cup poppy seeds or other seed
- 1 1/3 cups room temp. water
- 2 tsp of olive oil- this is limited so that the tapioca flour will bind your ingredients. (put a lot of oil on the cookie/baking sheet/ griller.)
Mix dry ingredients, then pour in liquids, and mix w/ Spatula until soft dough balls but not runny. Set this bowl over a bowl of very warm water in another bowl for 25 minutes.
Once risen, you divide, and very gently pat into flat rounds on the well oiled cooking surface to keep bubbles in dough. Curl up edges. Top generously with herb spiked tomato paste, fav. toppings, mozzarella/cheeses.
Bake for 30 minutes, check progress at 20 minutes, 30 minutes with a 375 elevation for 6 minutes at the end produced these two pizzas with golden brown quality mozza cheese on top and very nice textured crusts on a typical cookie sheet.
Gluten Free Pizza Pizzaz– not difficult for commercial pizzerias to add to their menu.
Investment: $6.75 plus 45 minutes quality family time in & out of the kitchen. Unforgettable meal. Homemade wine cost $1.25 and 10 minutes prep time. (more about that later).