This whole-grain gluten-free pizza crust recipe skips the gums in favor of chia seeds and turns out shatteringly crisp crusts every time
See the post above for more details about this recipe. Here are a few highlights:
-This is the flour combination I like best, but feel free to try others; I've given suggestions for substitutions above.
-The dough should be firm enough to form a ball while stirring but still feel soft and sticky to the touch.
-Once patted out, let the crust rise for 15 minutes or until it feels spongy to the touch.
-Do be sure to parbake this crust prior to topping it, and avoid overly wet ingredients. (Drain fresh mozzarella or tomatoes on paper towels, use a thick marinara, etc.)
-If you have extra dough, don't chill it to use later; parbake it instead. -If you're in the market for grilled gluten-free pizza, see this post for instructions.
Things you'll need:
baking stone (or an inverted heavy-duty baking sheet)
pizza peel (or rimless baking sheet/large cutting board)
pizza wheel (or large, sharp chef's knife)
(If you don't have those things, you can try forming the crusts directly onto oiled baking sheets and baking them right on there).
Nutritional values are based on one of four servings.