Sorghum Pizza Crust
1 pizza crust
Sorghum is a natural for this gluten-free pizza; its protein provides structure and stability for the dough and its flavor is similar to wheat. You can use your favorite toppings, but a thick pizza sauce works best to make sure the crust remains crisp.
Recipe developed by:
Recipe from 100 Best Gluten-Free Recipes by Carol Fenster © 2010. Adapted by permission of Houghton Mifflin Harcourt.
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- 1 tablespoon active dry yeast
- 3/4 cup warm milk of choice (110 degrees)
- 1 teaspoon sugar
- 2/3 cup sorghum flour, plus more for sprinkling
- 1/2 cup tapioca flour
- 1 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 teaspoons olive oil
- 2 teaspoons cider vinegar
- Your favorite pizza sauce and toppings (such as cheese and pepperoni)
- Place oven racks in the bottom and middle positions. Preheat the oven to 425ºF. Dissolve yeast and sugar in warm milk for five minutes. In a food processor, process all ingredients, including yeast mixture, until well blended. Or mix in a medium bowl on low speed with an electric mixer. The dough will be soft.
- Place dough on a greased (not cooking spray) 12-inch nonstick pizza pan. Liberally sprinkle sorghum flour on dough; then press dough into a smooth layer with your hands, continuing to dust with flour to prevent sticking. Make the edges somewhat thicker to keep the toppings in place.
- Bake pizza crust 10 to 12 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake on the middle rack until the top is nicely browned, about 15 to 20 minutes. Remove from the oven and cut into 6 slices. Serve warm.