FINALLY, after many attempts of trying and eating cardboard crust I believe I found the recipe for my monthly pizza! It was like there all the time, I just had to discover it… LOL. Couple of tricks, and ta-da! You will need cassava flour and a cast iron skillet. I have a 10″ skillet that makes the perfect single size pizza. I imagine any skillet that can take the heat of your over will do as well but I have not tried it. This recipe comes out crunchy and makes 4 crusts. I freeze the ones I don’t use and when ready take it out and let it thaw on the counter. Then, when ready, continue with the rising and baking procedures. Good luck!
PRIZED PIZZA CRUST
- Yeast Mixture
- 1 Tbsp organic honey
- 3/4 cup hot water 105-115 defrees F
- 2 1/2 tsp Active Dry Yeast NOT QUICK
- Wet Mixture
- 1 large egg
- 1/4 cup olive oil
- 1/2 tsp Braggs Vinegar
- Dry Mixture
- 3/4 cup cassava flour
- 3/4 cup brown rice flour
- 2 tsp xanthan gum
- 1 1/2 tsp himalayan salt
- Step 1 Turn on your oven to 100 degrees F. When it reaches the temperature turn it off and leave the light on. You will use this to let the dough rise for 30-40 minutes in the cast iron pan.
- Step 2 Yeast Mixture
- Step 3 Place the yeast, honey and hot water in a cereal bowl. Give it a few stirs. Let sit for 7 minutes to proof the yeast. If it doesn’t foam up start over and check your yeast date and water temperature. 115 degrees is idea temperature for the water.
- Step 4 Dry Mixture
- Step 5 Place all the dry ingredients in your mixer bowl. I have a cover for my bowl to prevent things from flying around. If you don’t have one I suggest using a whisk to mix the dry by hand until well blended. Then place it in your mixer using the mixing paddle.
- Step 6 Wet Mixture
- Step 7 Place all the wet ingredients in a medium size bowl and whisk vigorously for 2 – 3 minutes.
- Step 8 Combining Mixtures
- Step 9 Turn your mixer with the whisked dry mixture on low. Slowly pour the wet mixture into the dry mixture bowl. It will look like paste. You will have to stop and scrape the sides now and then.
- Step 10 With the mixer still on low, slowly pour in the yeast mixture. Again scraping the sides now and then. Mix on low for 2 to 3 minutes.
- Step 11 Take the dough out and form into 4 equal balls. If you don’t plan on using all the dough, wrap individual balls in plastic wrap and keep in the freezer for your next months pizza! Thaw it and then follow the “Raising & Baking” procedures below.
- Step 12 Raising & Baking
- Step 13 Take 1/4 of the dough and press it into a lightly oiled 10″ cast iron skillet. I use the back of a large spoon dipped in water to spread the dough.
- Step 14 If using a pizza pan or stone you might need more than 1/4 of the dough. Use your judgement (See note below if using a stone or pizza pan).
- Step 15 Place the iron skillet with the pressed dough in the warmed oven with the light only. The oven should be off. Let rise for 30 -40 minutes.
- Step 16 Mean while prepare your pizza toppings. Almond cheese or cashew ricotta cheese works great. You can use any bio pizza sauce or use my Basic Bold Tomato Sauce as well. Make a large batch and store it in individual servings in the freezer. Check it out on line.
- Step 17 After 40 minutes, the crust should have risen! Turn your stove top burner on high and take the cast iron skillet out of the oven using a hot pad, the handle will be HOT! Turn the oven on broil.
- Step 18 Place the iron skillet on the hot stove top burner and cook the crust for 3 to 5 minutes. This will depend on what type of heating element you are using, gas or electric. Just keep your nose open and sniff for burning toast!
- Step 19 Flip the crust in the pan and turn off the heat while you quickly spread your sauce and layer with your favorite toppings. I have used my B&B Pesto as a sauce and it was AMAZING!
- Step 20 Place the iron skillet on the middle rack under the preheated broiler. Crack the oven door and let it cook for 6-8 minutes. When topping is bubbling you’re good to go!
- Step 21 NOTE: If using a pizza stone or a pizza pan, after it rises on the stone or the pan, take it out carefully and turn the oven to broil. Once it is hot, place the stone/pan back with the dough back in the oven under the broiler. Watch it closely so it doesn’t burn. Once brown, turn it over with a spatula and cook the other side till lightly brown. Then take it out and decorate with sauce and toppings. Place it back under the broiler on the second shelf for 4-8 minutes until toping is bubbling.