The goal of obtaining a flavorful pizza crust is one that I've been working on since I learned I about being gluten sensitive. Unlike a pizza crust based on wheat, the gluten-free pizza crust can have a multitude of flavors and textures based on the different flours that are used to make it. On the other hand, all those flour options can make for interesting tasting and challenging baking.
This crust is reminiscent of a whole wheat pizza crust. Paired with a flavorful sauce, organic mozzarella and pepperoni, it is delicious.
1 can Fire Roasted Tomatoes, pureed
1 Tb Olive Oil
1 tsp sea salt or to taste
1 Tb dried Basil
Cook in a nonreactive pan until smooth.
Teff Pizza Crust
1 1/4 cup warm water
1 Tb agar agar (dissolved in 1/2 cup very warm water)
2 Tb olive oil
2 Tb + 1 tsp agave syrup
1/2 tsp sea salt
1 pkg dry active yeast (dissolve in 1/4 cup warm water)
1 cup brown rice flour
1 cup oat flour
3/4 cup arrowroot flour
1/4 cup teff
Preheat the oven to 425 degrees. Dissolve the agar agar in 1/2 cup very warm water. Then dissolve the yeast in 1/4 cup of warm water. In a large mixing bowl, place all the dry ingredients and blend. Then add the olive oil, agave syrup, water, water with yeast and water with agar agar. Blend well. Place in a warm location until the dough has risen for 1 hour. Divide into two balls. Place one on a stone or greased pan and shape into a disc. Then spread sauce on top, layer with cheese and other toppings. Bake for 15 minutes. Makes 2 small pizzas.
The teff pizza crust recipe is the favorite gluten-free version for my children. The flavor is mild and tasty. The crust holds together when you pick up the slice to eat it. My husband and I prefer the teff crust recipe over other flours, such as sorghum. This is a fine addition to our gluten-free family cookbook.