Since my recent injury and surgery I’ve been going Gluten Free. Gluten causes inflammation and while I recover it’s been something I can do without (with minor slip ups here and there)
We all love pizza in this house, no denying that. I’ve been trying different recipes for dough and though not all have been winners I thought I’d share one.
1 tablespoon honey
1 1.2 cup warm water
1 tablespoon yeast
1/2 cups amaranth flour
1/2 cup sorghum flour
1 1/2 cup potato starch
1 cup tapioca starch
1 1/2 tsp. sea salt
1 tablespoon xanthan gum
2 tablespoons olive oil
1 tablespoon apple cider vinegar
brown rice for dusting the pan
In a small bowl combine and mix the honey and water. Stir in the yeast and let it sit for about five minutes.
Cobmine all the dry ingredients in another bowl, then mix. Start adding in the oil, vinegar and yeast mixture. Mix together till well blended until a dough forms.
Grease and lightly flour the pan. Cut the dough in half and start to spread out the dough onto two pans (or one what ever floats your boat)
Oven heated to 425. Bake crusts for about ten minutes and then take out to put your toppings on . Place back in the oven for about 15 minutes until the edges are slightly brown and toppings are all cooked .