Tuesday, February 3, 2015

Millet Pizza Crust

I think this is the first pizza crust recipe, self developed or otherwise, that I've made multiple times. Usually gluten-free pizza crusts fall very short for me; even after years of having my expectations being lowered from many a lackluster pizza. 

My favorite pizza option is still a large portobella cap as the "crust", or a cauliflower crust warm from the dehydrator.  However, sometimes I crave pizza on a more traditional level, and this millet crust fills that void for me without a lot of fuss.

Millet and Brown Rice Pizza Crust

1 C. Millet flour (I made my own by grinding millet in my Vitamix)
1 C. Brown rice flour
1/2 C. Cornstarch or potato starch
1 t.  Salt
1 .25 oz Package of rapid rise yeast 
1 1/4 C. Warm water
2 flax eggs (2 T. ground flax mixed with 6 T. warm water, let set for 5 minutes)
Mix all dry ingredients first. Add warm water and mix. Add flax eggs and mix again. Cover and let rise 10-15 minutes. Refrigerate dough for at least 30 minutes. 
Roll out onto lightly greased or parchment covered baking sheet, or seasoned pizza stone. 
Bake at 375 for 20 minutes. Cover with sauce and desired toppings, bake for another 15 minutes or until crust edges turn golden. Top with vegan parm, white balsamic vinegar, and enjoy fully. 

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