Gluten-Free Whole Grain Pizza Crust (Vegan Adaptable)

Ingredients

  • 2 cups sorghum flour
  • 1/2 cup ground flax seeds
  • 1/2 cup white bean flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 2 large eggs OR a-f egg substitute (below)
  • 3/4 cup pureed pear (pureed with skin) ~ equates to about 1 medium sized pear
  • 1/4 cup extra virgin olive oil
  • 1/2 cup warm filtered water

a-f egg substitute for vegan option:  
Place 2 Tablespoons ground chia seeds plus 1 Tablespoon ground flax seeds in a liquid glass measuring cup.  Fill liquid measuring cup with water until it reaches the 1/2 cup mark.  Stir and let it sit for at least 10 minutes (a longer amount of time is totally fine).

Makes two 10 inch pizzas

  1. Prepare two parchment paper surfaces for rolling the pizza dough.  The parchment paper may need taped down or stabilized with heavy objects.
  2. In a large mixing bowl, thoroughly mix the sorghum flour, ground flax seeds, white bean flour, salt, and active dry yeast.
  3. Add the eggs (or vegan substitute), pureed pear, extra virgin olive oil, and warm filtered water.
  4. Use your hands or a powerful electric mixer to blend the ingredients into a beautiful dough.
  5. Divide the dough into two.
  6. Roll each dough with a lightly oiled rolling pin (olive oil works well) on your pre-prepared parchment paper surface until the dough is about 1/4 inch thick.
  7. Transfer the dough on the parchment paper to a pizza or broiler pan (the broiler pan works great if you haven’t invested in an actual pizza pan!).  The pizza will bake in the oven on the parchment paper, so don’t try to remove it.
  8. Let the pizza rise, while it sits on the parchment paper, on its baking pan, for 1 hour.   Set your timer for 50 minutes, and preheat your oven to 400°F when it dings.  If it takes 10 minutes to heat your oven, it will give you about an hour of rising time.
  9. Bake the crust without any toppings or sauce at 400°F for 10 minutes.
  10. Add sauce and toppings, and then bake again at 400°F for another 20 minutes.

https://www.archerfriendly.com/2012/10/gluten-free-whole-grain-pizza-crust