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baking American, Italian
Thin Pizza Crust Recipe-8611

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%)
 

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