← Back to Search Results
baking American, Italian
Thin Pizza Crust

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Try our version of right-to-the-edge thin crust pizza.

Yield: Makes 2 crusts

Ingredients

  • 1 cup (250 mL) whole bean flour
  • 1 cup (250 mL) sorghum flour
  • 1/3 cup (75 mL) tapioca starch
  • 1 tsp (5 mL) granulated sugar
  • ½ tsp (2 mL) xanthan gum
  • 1½ tsp (7 mL) bread machine or instant yeast
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) dried oregano leaves
  • 1¾ cups (425 mL) water
  • 1 tsp (5 mL) cider vinegar
  • 2 tbsp (25 mL) vegetable oil

Equipment:

  • Two 12-inch (30 cm) pizza pans, lightly greased

Directions

Bread Machine Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.

2. Pour water, vinegar and oil into the bread machine baking pan. Select the Dough Cycle.

3. Gradually add the dry ingredients as the bread machine is mixing, scraping with a rubber spatula while adding. Try to incorporate all the dry ingredients within 1 to 2 minutes. Allow the bread machine to complete the cycle.

Mixer Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.

2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, vinegar and oil until well blended.

3. With the mixer on the lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.

For Both Methods:

4. Immediately pour onto prepared pans (see Notes). Spread evenly with a water-moistened rubber spatula. Allow to rise in a warm, draft-free place for 15 minutes. Bake in 400°F (200°C) preheated oven for 12 to 15 minutes or until firm. Spread with your choice of toppings. Return to oven and bake according to recipe topping directions.

Variations:

This dough can be divided into equal portions to make eight 6-inch (15 cm) individual pizzas. Bake on greased baking sheets for 10 to 12 minutes.

Use 1 tbsp (15 mL) chopped fresh oregano for the dried herb.

Notes

This dough is thin enough to pour onto the pizza pans. It can be quickly spread to the edges with a moist rubber spatula.

Don’t worry about the cracks on the surface of this crust after 10 minutes of baking. Expect slight shrinkage from the edges.


© 2003 Donna Washburn and Heather Butt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is for one pizza crust.

640kcal (32%)
51mg (5%)
0mg (0%)
1mcg RAE (0%)
498mg
96mg
18g
8g
8g
100g
0mg (0%)
1202mg (50%)
1g (7%)
18g (28%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-explorations Baked Explorations
by Matt Lewis
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?