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Thin and Crispy Sorghum Pizza Crust

https://www.sorghumcheckoff.com/recipes/thin-and-crispy-sorghum-pizza-crust/

Sorghum Form

Flour

Recipe developed by:
Amy Perry for the United Sorghum Checkoff Program

Ingredients

  • 2 cups sorghum/cornstarch mix (same as 1 1/3 cup sorghum flour plus 2/3 cup cornstarch)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons sugar
  • 2 teaspoons xanthan gum
  • 1/2 cup butter
  • 2/3 cup milk
  • Parmesan cheese
  • Garlic powder or granules
  • Melted butter or olive oil

Instructions

  1. Preheat oven to 450 degrees. Put dry ingredients into a bowl and whisk briskly to mix. Add the butter to the dry ingredients in small chunks. Using a pastry fork, cut butter into the flour mix until it is a crumbly texture. Add milk. Mix together until dough forms a sticky ball. Knead dough on a floured surface. Continue to work dough, adding flour if necessary. Dough is ready when it no longer sticks to your hand. It will have a slightly silky feel. Roll dough into ball and place on ungreased pizza pan. Flatten dough and pat toward edges of pan. Brush with melted butter or olive oil. Sprinkle with garlic powder. Add freshly grated parmesan cheese. Gently roll the edges over to form a ridge. Bake for 12 minutes at 450 degrees. Top with your favorite toppings and bake for additional 10 to 15 minutes.

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