I’d intended to post this up just before the Superbowl but better late than never. This recipe is adapted from Cooking for Isaiah by Silvana Nardone, a great Gluten Free and Dairy Free cook book. After a couple of modifications, this flour mix browns decently and gets a nice hearty flavor. We also seasoned the crust with some additional spices.
2 cups flour (3/4cup chickpea flour, ¾ cup sorghum, ½ cup corn flour)
1 package yeast (¼ oz)
1 t sugar
1 t salt
1 T garlic
1 flax egg (or regular egg)
1 T dried basil
1 t pepper to taste
¾ cup warm water
2 T olive oil
Create flax egg and set aside for 5 minutes. In a bowl, mix all dry ingredients together (flour, yeast, sugar, salt, garlic, basil, pepper). Now add in flax egg, olive oil and water. Mix everything until it becomes a big ball of dough.
Lay out wax or parchment paper. Lightly sprinkle a little flour. Split dough into two equal pieces and place on paper. Roll out into desired size. Now let dough rest for 30 minutes.
Preheat oven to 450 degrees. Place in oven and cook for 8 minutes. Pull out of oven. Add in toppings and sauce and place back in oven for another 5 minutes or so.