Thin crust pizza with a mostly buckwheat crust (not for the faint of heart) is chewy, delicious, and harmonizes well with sauce, olives, cheese and fresh tomatoes. It also works as a flat bread.
This pizza crust was inspired by one of the many gluten-free books that are popping up almost daily in the new book section of our city library. The Autism Cookbook - 101 Gluten-Free and Allergen-Free Recipes does not use yeast, eggs or dairy (if the pizza is not intended to have cheese), and of course no wheat. However, to compensate, there are increased amounts of oil and sodium. There is no intention to disrespect the author or the recipes. The individuals served by the book need to accept tradeoffs. However, those of us lucky enough to be able to tolerate yeast and eggs can take advantage of the benefits of those ingredients.
The pizza crust recipe (unmodified from the book) serves approximately 2 people and contains 530 calories of fat and 2,650 mg of sodium. Add to that tomato sauce, possibly cheese, and other pizza toppings. The sodium could be lowered to 2,040 mg thorough the use of "low sodium" baking powder; however, the manufacturer's substitution of potassium bicarbonate in the lower sodium baking powder can be harmful to certain groups of people. Again, tradeoffs.
Here are the major modifications to the recipe, which results in my version in the grid below:
This recipe perfectly fits a 13" pizza pan from Target.
|1-1/2||teaspoons||Instant yeast (about 1/2 package)|
|1/2||cup||110° F water|
|1||cup||Gluten Free buckwheat flour|
|2||Tablespoons||Flax seed meal|
|1-1/2||teaspoons||"Italian" seasoning (Mixture of 2X oregano, and 1X each of: thyme, basil, marjoram, 1/2 X coriander, and 1/8X powdered rosemary)|
|2||Tablespoons||Romano or parmesan cheese or a blend of both (Optional. 25 calories from fat.)|
|1||teaspoon||Dried powdered garlic (Don't use fresh raw garlic. It will stop the yeast.)|
|1||Tablespoon||Extra virgin olive oil|
|Corn meal for dusting|
|Olive oil or vegetable spray to minimize sticking|