This is my new recipe for pizza crust that I served recently to my family -- both Celiac and wheat-lovers . My son in law made this comment after he asked if I was going to put this on the blog to which I answered in the affirmative...... "Well, you should, and make sure you tell them from your wheat eating son in law that this is the best pizza!"
So, I told them, Vince!
Here is the crust recipe .....
- 1/4 cup warm milk
- 1 tsp sugar
- 1 tsp unflavoured gelatin
- 1 tbsp. reg. yeast
- 1/2 cup creamed cottage cheese
- 1 large egg
- 2 tbsp oil
- 1/4 cup white bean flour (or chickpea)
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup white corn flour (or brown rice flour)
- 1/2 tsp xanthan gum
- 1 tsp salt
- sweet rice flour for handling
- Mix sugar, gelatin and yeast together , add to warm milk and let proof until foamy.
- Mix cottage cheese, egg and oil in mixer bowl , add yeast
- Blend well together dry ingredients.
- Add to liquid and beat for a couple of minutes until dough looks smooth and elastic.
- Turn dough out onto counter dusted with sweet rice flour and knead lightly using just enough sweet rice flour to make the dough not too sticky to handle.
- Roll dough on parchment paper dusted with sweet rice flour to fit pizza pan. Slide parchment paper with dough onto pizza pan. Shape the edges to form a ridge around the outside or leave flat if you prefer.
7. Spread with pizza sauce -- your favourite or the following recipe. Add your desired toppings and bake at 375 degrees until top is bubbly and crust is golden - about 30-40 minutes.
My Favourite Pizza Sauce
- 1 14 oz. tin of chopped tomatoes
- 1 5.5 oz tin of tomato paste
- 1 tsp of dry Italian spice mix
- 1 tsp of oregano
- 1 tsp garlic powder or one clove garlic crushed
- 1/4 cup chopped onions
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp oil
- Fry chopped onions in oil until soft.
- Mix all remaining ingredients, add to onions and simmer for 15-20 minutes.
- Let cool ... store in fridge until needed (will keep for 2 weeks) or freeze.