Folks, my family ate a whole lotta this yesterday, and it just occurred to me that I have never shared the recipe for this marvel. While it may not look like much, the marvel of this pizza is that it is the best gluten free, dairy free, corn free, and other things free pizza that I have ever made. It has taken me years to ‘perfect’ my pizza crust recipe. (Perfect means here: yummy for the diet and practical to make.)
Making pizza is just one way that I fight autism for my family.
This recipe makes one large pizza. I always double it for a meal for my family’s dinner with leftovers for lunchboxes the next day.
Pizza Crust Recipe
3 Tablespoons Ground Flax Seed
3/4 Cup Water
Mix the above ingredients in a small bowl and set aside.
1 1/2 cups Brown Rice Flour
1 cup Tapioca Starch/Flour
2 teaspoons Salt
1 teaspoon Guar Gum (optional: I think it helps with texture, not absolutely necessary.)
1 1/2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
2 teaspoons Onion Powder
Mix the above dry ingredients in their own bowl, then add:
2 teaspoons Honey or Agave
Ground Flax Mixture
Mix until dough forms. Brush baking pan with oil. Place dough in middle of pan. Lightly flour the top and press the dough with the palm of your hand until it is desired thickness across the pan. (You may need to add flour as you work. Be careful not to add too much, it will change the nature of your crust.)
Bake crust in oven set at 425 degrees for 15 minutes. Pull it out and top with a good commercial Pasta/Pizza Sauce that meets your diet needs. (The sauce really makes the pizza when there is no dairy involved, so make it a good one.)
Top with other desired toppings that meet your diet needs. (My current favs are sliced olives, pineapple tidbits, and honey ham.)
Place the pizza back into the oven and bake for another 10-15 minutes.