April 13, 2010
Gluten free pizza base
This is the real deal: light, crispy, easy to make, and tastier than any wheat-flour pizza base I’ve ever made. Yes, it’s so good that you can even feed it to gluten-eaters and they’ll come back for more.
1 cup of buckwheat flour(*)
1/2 cup of tapioca starch
3/4 cup of potato starch
1 cup water
1 teaspoon dried yeast
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon white vinegar
1 tablespoon oil
Add the yeast and sugar to the tepid water, and set them aside to activate.
Put the buckwheat flour, tapioca starch and potato starch in a mixing bowl with the salt, vinegar and oil. Add the bubbling yeast and mix together. Add extra potato starch as needed to make a mixture that resists you when you stir it. Buckwheat flour makes runny dough, so don’t try and fight it, but you don’t want it too wet or it’ll be sticky when you try to spread it.
Cover the mixing bowl and put it somewhere warm for an hour or so to rise.
Preheat the oven to 250 degrees Celsius (if your oven doesn’t go that hot, turn it all the way up).
Turn the dough out onto a greased baking tray and cover it with a sheet of plastic. Using a small chopping board or something similar, press the lump of dough out as flat as you want it. Peel the plastic back on itself to remove it.
Bake for 5-10 minutes (you want it fully cooked), then remove from the oven and add your choice of toppings (I like garlic, tomato, fresh herbs and a salted meat: don’t forget the cheese!). Return to the oven for another 5-10 minutes, or until the topping is done.
*Contrary to popular opinion, buckwheat is not related to wheat and is in fact not even a cereal.