Wheat-free Mushroom Pizza Recipe

Aletha


Dry Ingredients
1 Tablespoon Dry Yeast (make sure it's gluten or wheat-free)
3/4 cup garbanzo and fava flour (if you can't find this, then subsitute with GF mix)
2/3 cup tapioca flour
1/4 cup instant milk (I use MilkMan, but if you can't use milk, then substitute water)
3 teaspoon Xanthan Gum (this is expensive, but it's worth the money, it makes the dough not crumbly)
1 teaspoon sugar (optional - it makes the yeast rise more)
1/4 teaspoon salt
2 teaspoons unflavored gelatin (the kind advertised to make your fingernails grow... do not use Jello!)
1/2 teaspoon basil (optional)
1/4 teaspoon oregano (optional)
Liquid Ingredients
3/4 cup warm water (warm to the touch but not hot)
2 teaspoons oil (I use virgin olive oil)
1 teaspoon apple cider vinegar (other vinegars *may* have wheat)
Toppings:
1/4 cup tomato sauce (I use spaghetti sauce)
1 teaspoon basil leaves (crushed in the palm of my hand)
2 cups shredded mozarella cheese
8 oz sliced mushrooms


Combine dry ingredients and mix well so that yeast is evenly distributed. If you are making this by hand, you might want to sprinkle the yeast, Xanthan Gum, sugar, salt, and gelatin over the top of the other dry ingredients so that it doesn't lump up in one spot. If using an electric mixer, let it combine the ingredients on a slow speed for several minutes (I usually let it mix while I'm measuring the liquid ingredients).
If the dough is too sticky, add more GF flour mix. If it is too thick, add more warm water, a teaspoon at a time. After mixing, the dough should feel like a soft bread dough (or a feather pillow if you've never made bread before).
Preheat the oven to 425 F.


While the oven is heating, I put a little oil on a 12-inch round pizza pan and put the dough in the middle. Next I sprinkle a little GF flour mix over the dough so that it won't stick, and then I roll the dough flat with a rolling pin. Then I use my fingertips to spread the dough out to the edges of the pan. Dip your fingers in a little GF flour from time to time so the dough doesn't stick to your fingers.
This dough will not get tough, so don't worry about working with it too much. Try to get the dough an even thickness, but little lumps and bumps are okay.
Before putting any toppings on the crust, bake it in the oven for 8 - 12 minutes until it is firm but not too brown.


Remove the pizza crust from the oven and spread a thin layer of sauce over the crust. Then I sprinkle basil over the sauce.
I pile the cheese in the middle and spread it towards the outer edges. I top with mushrooms.
Bake for 15 - 20 minutes until the cheese is bubbly.
Of course, you can top it with anything you want, but this is exactly how I make it. I eat half for dinner, and the other half for breakfast if nobody is around to share it with.
Note: Gluten-free dough will not toughen when handled.