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| We topped this one with my tomato confit, fresh grape tomatoes, black olives, fresh basil, and a sprinkle of Black River old cheddar/brick shredded cheese. |
A while back, on my Facebook food page, I posted a link to these delicious
little cheese balls. Pretty easy to make and darn tasty to boot! They were the
closest thing to real bread that I have had in years! The recipe got my brain
to working though, as I thought of all the things that this type of dough would
be great for. Naan bread was the first
creation, and although I still want to tweak the recipe a bit before I share, it is exactly
what my curry dishes have been missing since going grain free. Pizza was the
next experiment, and it was a beautiful success. It goes on the parchment paper
as a sticky gooey mess of muck, and comes out as a wonderfully crisp thin yet chewy pizza
crust. Add some toppings, bake again on a hot pizza stone, and you have an amazing
grain free pizza, no yeast, no grain and no belly ache to be found!
I played around with the
technique from the cheese ball recipe, as I found mixing the hot milk into the dry
ingredients in the mixer was much easier, and I changed up the ingredient list
a wee bit to get a better texture for what I was aiming for. The results are amazing, and I am so excited to share!
If you don't have a pizza stone, I am sure this would work fine on a baking sheet, just be sure to use the parchment
paper in the first step, as i think it may stick to the pan without it. The stand mixer is necessary, as getting everything mixed would be impossible without it!
Grain Free Pizza Crust
1 cup milk
1/3 cup avocado oil
1 ½ cup tapioca starch
1/3 cup arrowroot starch
¼ cup coconut flour
1 tsp salt
2 eggs
Put a pizza stone on the middle rack of your oven. Preheat
oven to 450F
Heat milk and avocado oil in a small pan over med low heat
until you just see bubbles forming on the sides, not boiling, but nice and
warm.
Meanwhile, measure the dry ingredients into a stand mixer
and mix on low until blended.
With the mixer still running, slowly pour the warm milk/oil
mixture into the dry ingredients and mix until blended. It should come together in a nice, somewhat sticky dough.
Mix on medium for 3-4 minutes until the “dough” cools down
enough that you can touch it with your hand (with the mixer turned off of
course!!) . If it is too hot the eggs will cook instead of blending in.
When the dough is cool enough, add the eggs one at a time
and continue to mix on low until everything is well combined. It will take a
bit to come together into a nice smooth but sticky dough. When the dough starts coming together well,
turn to medium and mix for a full 2 minutes until thoroughly combined.
Using a rubber spatula, turn dough onto a large piece of
parchment paper.
Wet your hands (you may need to wet them a few times during this
process, it is sticky!) and spread dough out on parchment paper with hands into whatever pizza shape you desire,
making it nice and even and about 1 cm thick.
Using a pizza peel or the bottom of a cookie sheet, slide
the dough (still on the parchment paper) onto the preheated pizza stone and
bake for 10 minutes.
Remove from oven, using a pizza peel or the back of a large cookie sheet.
top with desired ingredients, and bake
again until toppings are hot thru
and cheese is bubbly (if using), usually 6-8 minutes ish.
Slice and serve hot!
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| This one was topped with a smokey bbq sauce, bacon, pepperoni, mushrooms, jalapenos, and an old cheddar/brick cheese blend from Black River Cheese, that was perfect! |
