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Sorghum Pizza Crust

https://www.sorghumcheckoff.com/recipes/sorghum-pizza-crust-2/

Prep Time

25 Minutes

Make Time

1 Hours 45 Minutes

Yield

2 10-inch pizzas

Sorghum Form

Flour

Tips & Tricks: This is a perfect gluten-free pizza crust recipe that you can top with any of your favorite toppings. The dough being gluten-free makes it very easy to roll out and shape to any size crust from personal to family-sized sized making it a fun and interactive recipe for the whole family. You can even make these doughs in advance and par-bake them to use as needed. Just pull out of the freezer, top, and bake for a simple and delicious dinner.

Click here for a Gluten-Free Sorghum All Purpose Flour Blend recipe for all your future sorghum cooking and baking.

Ingredients

  • 1 cup water, warmed to 110°F
  • 1/4 ounce packet instant yeast
  • 1 tablespoon sugar
  • 3 cups Sorghum All Purpose Flour Blend (see linked recipe in description)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil, more as needed
  • Your favorite pizza toppings, as needed

Instructions

  1. Combine the warm water with yeast and sugar in the bowl of a stand mixer fitted with a dough hook, let sit for 5 minutes, until the mixture is frothy.
  2. Whisk the flour, salt, and baking powder together in a medium-sized bowl.
  3. Add the olive oil to the yeast mixture and incorporate.
  4. Add the flour mixture into the yeast mixture, and mix on medium speed until combined, scraping the sides of the bowl down as needed until everything is incorporated and a homogenous dough is achieved.
  5. Put dough into a lightly oiled bowl and cover with a damp towel, let the dough rest for 45 minutes.
  6. Place a pizza stone into the oven and preheat to 425°F.
  7. Spray a piece of parchment paper lightly with cooking spray to roll your dough onto.
  8. Cut the dough in half and place half onto the parchment. The dough should be fairly moist and tacky and have the feel of playdough, more water can be incorporated and worked into the dough if it seems to dry.
  9. Gently press or roll the dough out into a 10-inch circle about ¼ inch thick. This dough can be rolled thinner or thicker depending on your preference and style of pizza.
  10. Lightly spray the top of the dough with cooking spray, transfer the parchment onto the pizza stone in the oven, carefully cover it with a sheet of aluminum foil, and bake for 10 minutes.
  11. Remove from oven, pull off aluminum foil, and top with your preferred sauce and toppings, then place back in the oven and finish baking uncovered for 12-15 minutes.

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