Saturday, March 12, 2016

Buckwheat Pizza Crust

We've been working on trying to perfect a gluten free pizza crust that appeals to both gluten-free peoples in our home. This is tricky because one of us has more allergies then the other in the food department, but after landing on the perfect recipe & repeating it over several times We feel we've hit on the perfect combo.

As a warning, our normal gluten eaters don't really care for this pizza crust, but they've been eating their normal gluten laden breads for a long time. Those of us who can't have gluten have gone for a long time, we're talking years, without pizza so our standards may not be as high as someone making a sudden change.

The recipe we've been using is from Book Of Yum & is actually intended for a loaf of French Bread, something I'd love to try but don't have the required pans. The recipe itself is pretty versatile & we've been working on using it as a base for Hot Cross-Buns for the coming holiday.

We've made a few changes & converted the grains to weighed measurements as I find it far easier to cook this way when it comes to gluten free, or making any type of adjustments in recipes.

Buckwheat Pizza Crust

12 oz of Buckwheat Flour**
2 oz millet or Sorghum {we've used both without issue & those with thyroid issue may wish to avoid millet}
3 oz Tapioca Flour {Where I live this is called arrowroot flour}
1 T guar gum {you can use Xanthum without issue, but with corn allergies xanthum gum isn't safe for our home} 
1.5 t of salt
2 t egg replacer {we use Orgran merely because it's corn free & what's available}
2 T Coconut Sugar {I'm sure you could use cane sugar but I never have it on hand}
1.5 c HOT water {I use the hottest I can get out of my tap}
2 T yeast
2 Oil {I generally use grape seed because it's what I have on hand}
3 Egg Replacer Eggs {again I just use the recipe on the back of my Orgran box}
1 t apple cider vinegar

Preheat your oven to 200c.  Mix the hot water, sugar, & yeast in a large mixing bowl. I use my stand mixer without any issue. Mix together the dry ingredients through the 2t of egg replacer, set aside. Mix together the remaining wet ingredients in a seperate bowl. Fit your stand mixer with a dough hook & add the dry ingredients to your proofed yeast, toss in the remaining wet ingredients, & let your dough mix for 3-5 minutes.

While it mixes cover a medium size baking sheet with baking paper. I prefer to cover my baking paper with non-stick spray. Scrape the dough onto your pan & wet your fingers & palms with water to push & spread the dough around. You'll need to wet your hands a few times over as you work the dough out evenly & into all the corners. Don't waste your time using non-stick spray it won't work, you need to simply use water!

From here we top our pizza with sauce, cooked chicken breast, sautéed onions, sautéed green peppers, cooked & diced bacon, & pineapple chunks. From there I top it with cashew cheese using this recipe over here. I generally make a half batch & scrape it into a bag, snip off the corner & drizzle it on. Even a half batch is too much for just the one pizza. I don't add the mustard or the wine & add more water as needed.

If you forget to soak your cashews overnight just soak them with boiling hot water as you begin your pizza making. Between the cooking of the toppings & the mixing of the dough I generally find it's long enough to soften them to make a creamy smooth concoction in my fancy pants blender.

Cook your pizza for 20 minutes, remove from the oven & slide the pizza, with the baking paper, onto a cooling rack. You should be able to pull the baking paper out from under your pizza, sometimes you have to rip the baking paper in half, but generally it comes out cleanly. Slip the pizza, on the cooking rack, back into the oven & bake another 10-14 minutes or until golden. This makes for a crunchier pizza crust. If you're happier with a softer crust you may be content to cook the full time on the baking sheet, we prefer a crunchier crust.

**Buckwheat comes in a variety of forms much like Wholewheat/Wholemeal flour vs White flour. I've found that while I can use the buckwheat flour with the husks ground into it for some items, for other items it doesn't work as well. Thus, I prefer to purchase the husk free style Buckwheat flour knowing that it will work in all my recipes. If you live in Australia, specifically Tasmania, I don't recommend purchasing the Buckwheat Flour from Kindred Organics. Their products are lovely, but their "husky" buckwheat flour has failed me a few times in some recipes, where as the "cleaner finer ground" seems fine.

I tend to buy my buckwheat & sorghum flour in bulk because it's a fantastic gluten free flour that works well in many situations. I have used Bob's Red Mill flours for this recipe & know it works. I don't generally use this brand, however, because it's not cost effective for me to purchase.

The photo above is before I popped our pizza into the oven. The "white" of the cashew cheese will turn into a golden brown as it cooks & make it taste all yummy. One day I've promised my boy that I'll attempt to make the mozzarella version of Cashew Cheese that I've seen recipes for, but for now this is a quick simple & effective way to top our pizza. Enjoy!

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