Who doesn’t love pizza! Well, I do think that there are those odd few that really don’t care for it, but in our house homemade pizza has always been a real treat. I can remember growing up and having friends over so that we could teach them how to make pizza – the right way! We always looked forward to those pizza parties! Since doing the Alcat diet, we have not been able to have pizza because it is not quite “pizza” without good mozzarella cheese, or at least that is what my husband Tom said. I make my pizza with dairy-free cheese, but he wanted to wait until he could have “real” cheese.
So, the three months were up on our dairy restriction so it was time to make pizza! The only problem was that not only could my husband not have cheese but he also has a severe intolerance to yeast. I wasn’t sure how it would be to have yeast-free pizza but I was up for the challenge. In the past when I have made homemade pizza I always have made my crust with spelt or kamut flour but this time I needed to make it gluten-free. Well, just another obstacle to work around!
Luckily the internet is a wealth of information and I found about a thousand recipes for gluten-free, yeast-free pizza so I was good to go! Did I already mention that I am not good at following recipes? Well, I am not. It’s hard for me to make anything exactly the way it says – I always seem to need to tweak something. First problem – most recipes want you to use eggs, but it is not egg day, so I needed to either find a different recipe or change it. I changed it, of course! I used arrowroot in place of the eggs.
My other bad habit is not reading all the way ahead in a recipe. I made the dough and rolled it out and proceeded just like I would have if I was making gluten pizza. Oops, big mistake. You need to cook the dough first before adding the toppings. Oh, well. It was still delicious!
2 cups water, 1 cup buckwheat flour, 1 cup rice flour, 1/2 c. almond flour, 1/2 cup ground flaxseeds, 2 tsp. baking powder.
I decided to give it a whirl, with a few embellishments. It is not buckwheat day so I used Fearn Brown Rice Baking Mix which has brown rice and soy flours in it + 1/2 cup Teff flour and the rest of the ingredients. I wanted to add gum just because I thought it would help with the texture.
I read the directions all the way through this time and remembered to cook the crust first. This is not a crust that you roll out – more just spread in the shape you want. I think I made it a little too thick, but overall I really liked the flavor and texture of this crust.
This is definitely a recipe that I will be trying again. I think I could use it to make foccacia or spread some pesto on the crust and cook it. I will keep you posted! I think I could even turn it into a sweet bread. Oh, too bad it’s late – I may have gone back into the kitchen to invent some dessert!