I have spent a long time looking for a grain-free pizza crust. As it turns out, this is the best I have found so far. It's actually more like a flatbread. It's made with black sesame seed flour, though you canals use white sesame seed flour. You can make the flour yourself by putting sesame seeds in a high-powered food processor.
Goat's cheese and pumpkin are perfect pizza toppings. The pairing is a suggestion of Donna Hay's cookbook, Modern Classics 1. The pumpkin should be chopped and roasted in advance, then strewn over top with generous amounts of goat's cheese and finished off with black pepper and olive oil.
This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making potato, bacon, and leek soup from Modern Classics 1. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes.
Grain-Free Pizza Crust
adapted from The Joy of Gluten-Free, Sugar-Free Baking
makes one 12" pizza crust
2 1/4 t (7 g, 1 package) instant or active dry yeast
2 c almond flour
1/2 c black sesame seed flour
2 t sugar or sweetener
1 t baking powder
1/2 t salt
Preheat the oven 300 F (145 C).
Grease a 12" round pizza pan.
Mix the yeast in a small bowl with 1/4 c (60 ml) warm water (35 C/95 F). Stir to dissolve.
In a large bowl, mix together the almond flour, sesame flour, sugar, baking powder, and salt.
Add the yeast and the egg and mix with a wooden spoon for two minutes until a very thick, sticky batter is formed.
Press into the pan.
Bake for 25 minutes.
Remove the pizza from the oven and increase the heat to 325 F (165 C).
Add the toppings to the crust, and bake for 10 minutes or until bubbling.
Do you like flatbread pizza?
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