Pizza Crust by Ratio

Recipe from Mama Me Gluten Free (dot) com

Projected prep time: 15 minutes; Rise time: 1 hour; Projected bake time: Total of 25-30 minutes


3 oz. (83 grams) tapioca starch (flour)

1 oz. (28 grams) potato starch (not potato flour)

*2 oz. (56 grams) sorghum flour (*see note below)

2 oz. (56 grams) amaranth flour

2 oz. (56 grams) teff flour

1 tsp. kosher salt

5 oz. very warm water (a tad less than 2/3 cup)

1/4 tsp. sugar

1 tsp. active dry yeast

1 oz. water (2 tbsp.)

1 tbsp. milled flax seed

1 tbsp. (1/2 oz.) extra virgin olive oil

Extra virgin olive oil, for brushing

Cornmeal (optional)

*OR replace the 2 oz. sorghum with 2 oz. (56 grams) millet flour (I preferred the crust with sorghum, husband liked the millet better. Both tasted great and not much difference.)



Combine flours with salt.

In a small bowl, combine 2 tbsp. of water with the milled flax seed to create a slurry, then let it sit.

Mix sugar into warm water, then sprinkle yeast into water. (This isn't necessary, but I like to see that the yeast is doing its job before adding it to the flour.) Let sit for 10 minutes.

Pour olive oil into flour. Stir flax slurry (it should be much thicker at this point), pour into flour. Pour yeast and water into flour.

Mix with dough hook at low-medium speed until flours begin to combine, then scrape the bowl to make sure all the flours are incorporated (you may have to do this a few times - or you can start with the paddle, then scrape and switch to the dough hook.) If you don't have a stand mixer, you do all of this with a wooden spoon. Continue to mix ingredients until dough forms a ball. If you mix past this, it's okay - and may even be a little better, but the dough won't be a ball anymore. That window is very small, and I miss it many times when I'm not paying attention. It just makes it a little easier to get out of the bowl when it's still in a ball.

Transfer dough to a ceramic or glass bowl (not necessary, but I do this because I let it rise in my oven and my mixer bowl doesn't fit very well in there on the racks) and cover bowl with a damp clean cloth or dish towel. Move to a warm, draft-free spot and let it rise for an hour. (As I said above, I use my oven. I warm my oven to about 100 degrees about 10 minutes before I start the dough, then turn it off. By the time it's ready to rise, the oven is warm but not too warm. And as long as I don't need it for something else, it makes a great place to let the dough rise.)

After an hour, your dough should be about doubled in size. Preheat oven to 400 degrees. (Remove your dough first if you're using this spot to let it rise!)

Unless you're using a pizza stone (I don't use mine in any of these photos), rub a little olive oil onto the pan surface. If desired, sprinkle a tiny amount of cornmeal on top. (I usually do this.)

Roll or pat your dough out evenly onto the pan.

Brush with a light coating of olive oil, prick with a fork a few times. Bake for 10 minutes.

Top with desired sauce(s) and toppings (see some of my favorites below), then return to oven for 15 to 20 minutes, or until cheese (if you're using it) is melted and beginning to bubble.

Let sit for 5-10 minutes before cutting.

*Just a sampling of some of my favorite toppings, in no particular order:

Pizza sauce, ricotta cheese, garlic, mozzarella, feta, spinach, artichoke, white onions, red onions, caramelized Vidalia onions (in butter & Tony Chachere's), green bell pepper, red bell pepper, jalapeno pepper, turkey pepperoni, pineapple, chicken and apple sausage, turkey sweet Italian sausage, mushrooms, olives, fresh tomatoes

Some of my favorite topping combinations:

-Tomato pizza sauce, diced green bell peppers directly on top of sauce, mozzarella cheese, turkey pepperoni, pineapple, fresh red onion

-Ricotta mixed with fresh garlic, topped with mozzarella, then topped with sauteed zucchini sticks, salt and pepper OR fresh spinach instead of zucchini, directly on top of ricotta and then mozzarella on top of spinach

-Tomato pizza sauce, jalapeno slices, caramelized onions and sweet turkey Italian sausage with mozzarella

-Tomato pizza sauce, feta cheese crumbles, mozzarella cheese, chicken and apple sausage and caramelized onions (my brother got me onto that one)

-Tomato pizza sauce, red or green bell pepper, artichoke hearts and (or not) caramelized onions

Enjoy with the toppings of your choice!