what kid doesn’t like pizza? for a while, all mine would eat was pizza. well, pizza to a picky 6 year old consists of bread, sauce and cheese. at least now he’ll eat it with a few peppers on it.
i’ve been meaning to try out this recipe for a while – and it looked like it would make really good thin crust pizza. and i was right! thin and crispy and an excellent vehicle for sauce and cheese (and maybe a few hidden peppers or 2) no chalky aftertaste, and pliable enough to roll up in a sandwich. and delightfully chewy! i left the recipe mostly intact, just a few adjustments:)
1/2 cup millet flour
1/4 cup potato starch (NOT flour)
1/4 cup corn starch
1 Tablespoons yeast
2 teaspoons xanthan gum
3/4 cup of warm water (+/- tablespoons of water)
1 1/2 teaspoons sugar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoons salt
- Preheat your oven to 400F.
- Mix together the dry ingredients in the bowl of your mixer – millet, potato starch, xanthan gum, yeast, and salt.
- Mix together the water (start with 3/4 cup), sugar, olive oil and vinegar.
- Pour the liquid ingredients into the dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough – maybe even a bit more wet.
- Beat the dough on high for no more than 2 minutes.
- Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think – but the extra water helps push it out easier.)
- Bake at 350F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.