Pizza (Pesto Pizza)

Gluten-Free Pizza Crust

1 and 1/2 cups sorghum flour
1 and 1/4 cups millet flour (plus 1/4 cup later)
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 and 1/2 teaspoons baking powder
2 teaspoons salt
1 teaspoon dried oregano, crushed     
1/2 teaspoon dried basil, crushed
2 teaspoons sugar
2 and 1/4 teaspoons bread machine yeast or 1 pack active yeast, Rapid Rise
1 and 1/4 cups warm water (warm to the pinky, cool to the wrist)
2 tablespoons olive oil, plus a bit more to use when lightly coat the crust before baking
Cornmeal

Mix all dry ingredients (except cornmeal and extra millet flour) with a wire whisk.

Heat water on the stove, and mix with cold water to get the proper temperature so that you activate but do not kill the yeast; it should feel warm to the pinky when you put your finger in it, but cool to the wrist, when you drop water from your pinky onto the inside of your wrist.

Using an electric or stand mixer, pour water in as you mix, until it combines to form a soft ball. Add olive oil, and continue mixing for 2 minutes. Dough will be very sticky, like cake batter. Cover bowl with a dry cloth (not touching batter) and set in a warm oven for 30 minutes (use a pan of warm water under the dough; if the environment is too hot, it will kill the yeast, so do not preheat oven). Dough will rise but will not double. Sprinkle 1/4 cup millet flour over mixture and stir (kneading isn't possible) in the bowl about 30 seconds; do not worry that the dough is sticky. Then, liberally dust the pizza pan or a large cookie sheet (14 x 17) with cornmeal; spread dough as evenly as possible. Or, line a large cookie sheet with a silicon baking sheet, followed by some cornmeal. You can either use your fingertips dusted with millet flour or a rubber spatula (wet periodically to prevent sticking) to help you shape the dough. Dough will be about 1/4-inch thick and does not need to be uniform in depth. With a pastry brush, apply a very thin layer of olive oil (see photo below of uncooked crust).

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Bake in 400 degree oven for 5-7 minutes (convection oven: 375 degrees for 5 minutes), until crust starts to brown lightly. Remove from oven, adding sauce (I used 5 ice cubes of frozen pesto, thawed). Top the pizza with your favorite veggies, meats, and cheeses. My pizza combined chopped Portobello mushrooms, sliced onion, and sliced black olives with grated mozzarella cheese and Parmesan cheese.





Other Ingredients

1. Sauce (I prefer pesto)
2. Toppings
Mushrooms (Portobello are my favorite)
Onions (to retain moisture, sauté in the slightest amount of olive oil on low heat for one hour, while you prepare dough)
Olives
Green peppers
Gluten-free turkey pepperoni
3. Cheese
1/2 lb. mozzarella cheese, grated (more if you want it very cheesy)
Grated Parmesan cheese, sprinkled liberally

Bake at 400 degrees for 15 minutes or until cheese starts to brown (convection oven: 375 degrees for 12 minutes). Allow to cool slightly before cutting. Remember that you must use a plastic cutting device if using a non-stick cookie sheet.

Yield: 6 servings of two pieces each. Freezes well. (To heat from freezer, do not thaw; heat in toaster oven or conventional oven for 20-25 minutes at 325-350 degrees.)

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