I’ve been working on the pizza crust recipe and have made a few modifications since we first posted this recipe at http://www.foodismedicine.org/pizza.pdf
Here are the modifications with the full crust recipe below the changes:
1/2 cup bean flour
1/2 cup ground flax meal (I’ve omitted the coconut flour and increased the flax meal – I’ve found that the flax holds the bean flour together much better)
I’ve also been using milk instead of water.
Here’s the new crust recipe:
No Grain, No Yeast Crust:
Depending upon your grain sensitivity and health condition (like insulin resistance or diabetes- for some people the grains in the tortilla could spike blood sugar) you can make your own crust. (this step takes an extra 10 minutes of preparation)
½ cup bean flour (Bob’s red mill makes garbanzo bean flour)
½ cup flax meal,
½ tsp. salt
1 tsp. baking powder
1/3 cup milk
1/8 cup olive oil
1. Mix ingredients with fork.
2. Knead on floured (use the bean flour) counter just until workable and spreadable, about 2 minutes. It will get “sticky” so sprinkle extra bean flour on the dough and /or your hands so it won’t stick to your fingers.
3. Put on pizza stone or stainless steel pan or glass baking dish and spread out until thin – this part is really important – if it’s too thick it will be cardboard like and too dry. I use my hands and fingers to keep spreading it out. Since it is sticky, I keep adding more flour to my hands. The thinner the better; you should spread it to approximately fit a 9 inch by 14 inch pan.
4. Bake for 5 minutes and remove from oven; and spread with about a tablespoon or 2 of olive oil – this helps with keeping it moist.
5. Add sauce, cheese, toppings and bake till bubbly.
I hope you enjoy it; please let me know how yours comes out by posting comments and if you have any modifications that can make it even better!