Hybrid pizza project …I made this with half regular white flour and half healthier flours like quinoa and garbanzo bean. It’s reduced gluten and gum free. Tastes pretty darn good.
After much research i found rice flour and starches are just about equally as bad for you as white flour. Feel free to sub in 1 tapioca flour plus 3/4cup rice flour for my 1 3/4 cup regular white flour and you’ll be gluten free.
1 3/4 cup white flour
1/4 garbanzo bean flour
1/2 quinoa flour
1/4 cup tapioca flour
(mix these up in a bowl)
2 tablespoons active dry yeast
In 1 1/2 cup warm water
Plus 3 teaspoons sugar or honey
Plus 1 tsp psyllium husk powder (replaces gum)
1 tablespoon olive oil
2 tsp apple cider vinegar
Mix the yeast into the warm water with sugar or honey, add psyllium husk older and wait 5-10 minute, it will bubble up and be foamy (if not it didn’t proof start again, maybe water too hot or old yeast)
Pour yeast mixture into mixer with dough hook (oiled) and add vinegar and oil.
Add 2 cups of flour mixture And mix, add the rest of the flour and mix until smooth on low. Leave aside in bowl covered for at least a half hour. Roll out onto pizza stones or pans.
It’s not stretchy like regular dough but rolls out pretty easy.
Makes 2 14”-16” pizzas
Bake at 400 degrees
Par bake the crusts for 10 minutes and then add sauce and toppings and bake for an additional 7-10 minutes
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