Pizza! Actual pizza and all gluten-free and shit, too! I got this recipe off of sorghumcheckoff.com, modified it just a bit and it tasted really close to normal pizza you get from all those little places I haven’t been to in so many years. I didn’t have a pizza pan so I just used a baking sheet, so the edges aren’t exactly even but looks aren’t everything! It tasted great!
1 1/3 cups sorghum flour – gluten-free, of course
2/3 cup tapioca flour – also gluten-free
4 tsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
2 tsp xantham gum
1/2 cup butter
2/3 cup milk
Preheat oven to 450 degrees.
In a large bowl, mix together the dry ingredients – flours, baking powder, cream of tartar, sugar and xantham gum. Stir until well combined. Add the butter a little bit at a time, mixing until it’s crumby. Add the milk and mix until you have a dough ball. On a cutting board, put a little flour and kneed the dough until it no longer sticks to your hands. If you need to add more flour, go for it.
Place the dough on your pan. I didn’t grease my baking sheet and it worked fine. Flatten the dough either to the edges of your pizza pan or into something that resembles a circle – or just a general oblong shape, like I did. Brush with some butter. Bake for 12 minutes. Remove the pizza, top it with sauce, cheese, whatever it is you want – as you see, I did just cheese and pepperoni with a little pizza sauce – and bake it for another 10 minutes.
The original recipe called for 10 to 15 minutes after topping it but I found ten made a pretty crispy crust in my oven. It didn’t need any more time. I may try this recipe out with some cornflour instead of sorghum and see what happens!