I have not been happy with gluten-free yeast breads and pizza doughs. I recently came up with a different approach to pizza crust and am quite satisfied with the result: This is similar to some other recipies but in its' own way unique.
Yield- about 1,14 inch crust or 2, 9 inch crusts
1/2 cup fava or garbanzo bean flour
1/2 cup rice flour
1 tsp baking powder
1/2 tsp salt
1 tsp dry oregano leaf (optional)
1/4 cup olive oil
Combine dry ingredients in a large miging bowl. Beat egg lightly add oil and mix. Add the egg oil to dry ingredients and mix. Add enough water to form a batter. The thicker the batter the thicker the pizza crust will be. I have found a batter just thin enough to flow to the edges of the pan works best.
Pre heat a large non stick skillet over medium heat. Add olive oil to the hot pan to completely coat the bottom with a thin layer of oil. Add the batter to make a large pancake or completly cover the bottom of the skillet. Cook as you would a pancake, flipping the crust when the top is bubbly.
By using medium heat the bean flour does not darken and yields a light colored crust. The crust can then be topped and baked at 350 deg on a pizza stone or pan. The edges brown nicely and the bottom crisps up as well.
I find a thin crust (about 1/4 to 3/8 inch thick) has a satisfying texture and is sturdy enough to allow picking up a slice of the pie.
The different approach here is to make the crust from a batter and frying rather than a dough and baking. It works well. If the batter is thin enough to flow and cover the entire pan you get a nice round crust. If you don't want a flavored crust omit the oregano, or substitute other flavorings like garlic or basil.
haans42Member Since 01 Dec 2004
Offline Last Active Dec 08 2004 04:42 AM
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