I promised to write a post about my gluten-free pizza dough. This was perhaps my biggest success yet. Soon after we arrived in China, when my pantry wasn’t yet fully stocked, I looked around the kitchen and figured I had everything I needed to make pizza.
I had everything almost completely put together when I realized I had no cheese! But I made this pizza and served it anyway, and everyone loved it–even without cheese. And they especially loved the crust!
As I mentioned in an earlier post, to convert most baked goods (the ones that don’t involve yeast), I simply swap out whatever flour the recipe calls for and use buckwheat. For this pizza dough recipe, even though it does have yeast, I substitute with half buckwheat, half corn flour or finely ground cornmeal. It works fine with or without xanthan gum, but the xanthan gum does make things hold together just a bit better.
I use buckwheat because it’s readily available. You could easily substitute a gluten-free flour blend instead, but the flavor and texture work really well with buckwheat.
When we lived here before, I used to purchase the buckwheat groats and grind them (they’re very soft, so the grinding wasn’t a serious chore):
but in the market I buy from now, the flour is in a big bag right next to the groats, so I buy the flour instead.
This recipe makes enough for two medium-sized pizzas. It works well for me, because I make everything in a toaster oven. Most people here have only a stove. Let the crust rise a little if you like, for a thicker-crust pizza, or roll out and prepare immediately for a thinner crust (our preference). I tried desperately to post photos of my dough or pizza to no avail. Something is not cooperating. I’ll post them as soon as I can make it work.
- 1 egg
- 2 tablespoons honey
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup milk
- 1 cup water
- 2 pkgs. dry yeast
- 2 1/2 cups buckwheat flour
- 2 1/2 cups (approximately, have more on hand)
And here’s a little topping hint. For a really yummy-tasting pizza, I sprinkle minced shallots and garlic after the tomato sauce/paste. Yum!