Have you noticed that when you mention the word “pizza” the kids go crazy! They really would eat it for every single meal, every single day if they could. Here is the most important part of the pie. Being dairy–free, one might think pizza would be out of the question, but when I first ventured into the dairy–free world I very soon discovered that it isn’t the cheese that makes pizza so good! It is a combination of crust and sauce. If you like a thick crust, then the recipe makes one. But there is plenty of dough, so make it into two for a thinner crust.
- 1 cup beans
- 1 T water
- 2 cups teff flour
- 1 cup sorghum flour
- 4 T flax meal
- 2 t. xanthan gum
- 2 t. yeast
- 1 t. salt
- 1–1/3 cup warm water
- 1 T olive oil
- 1 T honey
In a small blender or mixer of some sort, mix 1 T water with the beans (my beans were pretty watery when I started, so add a tablespoon of water at a time if yours are a little dry).
Add the bean mixture and the rest of the ingredients into a bowl and mix. I acted like I was a bread maker, mixing it for a short time, stopping for about 5 minutes, mixing for a short time again, covering it with a towel and letting it sit for about an hour.
Preheat oven to 450 degrees. This makes a really thick crust and could easily make 2 crusts.
Sprinkle some flour on your countertop and roll out like you would a regular pizza crust. I usually bake the crust for about 15 minutes, take it out of the oven, add the sauce and toppings, and then bake for another 10 – 15 minutes.
Note: T- tablespoon; t – teaspoon