Well, let me tell ya, makin’ a gluten-free pizza base ain’t as hard as folks make it out to be. I seen city folks makin’ it all complicated, but us country folk, we like things simple.
First off, ya gotta have somethin’ to hold it all together. They call it psyllium husk. Sounds fancy, but it’s just like those weeds that grow by the crick, only dried up. If you got the powder stuff, use a little less, maybe a good heaping spoonful. Now, you dump that in some warm water, not hot mind you, just like what ya’d use to wash your hands on a chilly mornin’. ‘Bout a cup and a half, give or take.
Then comes the flour. Now, I ain’t talkin’ about that white stuff they sell in bags at the store. We usin’ millet flour, ‘cause that’s what I had on hand. You can use that brown rice flour too, if you got it. Grind it up real fine like, almost like dust. You’ll need a good cup, maybe a bit more, and a couple spoonfuls for dustin’ when ya roll it out.
- 15 g (3 tbsp) whole psyllium husk (If using psyllium husk powder, use only 13g.)
- 420 g (1� cups) lukewarm water
- 120 g (� cup + 2 tbsp) millet flour, plus extra for flouring the surface
Now, this psyllium stuff, they say it’s the secret to makin’ the dough stretchy. Kinda like when you make bread, but without that gluten stuff that makes some folks’ bellies rumble. It lets you knead it and shape it without it fallin’ all apart.
Some folks, they buy them ready-made crusts. Says right on the package all sorts of things: Water, some kinda changed-up rice starch, rice flour, brown rice flour, potato starch, olive oil (that’s the good stuff!), potato flour, sugar, yeast (that’s what makes it rise), honey, some other stuff I can’t even pronounce, salt, and somethin’ to keep it from goin’ bad. But I say, why buy it when you can make it yourself? Tastes better, that’s for sure.
Gluten-free just means it don’t got that wheat stuff in it. You can use all sorts of flours – almond, coconut, rice, tapioca. Mix ‘em up if you want, makes it more interestin’. It’s all about findin’ what you like and what sits well in your stomach.
And let me tell ya, makin’ this here pizza crust ain’t no big deal. Even I can do it, and I ain’t no fancy city baker. Once you get the hang of it, you’ll be makin’ gluten free pizza every night of the week. Your family will love it, and you’ll feel good knowin’ you made somethin’ healthy and tasty from scratch. Just remember to keep it simple, like us country folk do.
So next time you’re thinkin’ about pizza, don’t go buyin’ that frozen stuff. Make your own gluten free pizza base. It’s easy, it’s good for ya, and it tastes a whole lot better than anything you’ll find in them city stores.
And that’s all there is to it. Simple as pie, or should I say, pizza! Now go on and give it a try. You won’t be disappointed.
Tags: gluten-free, pizza crust, psyllium husk, millet flour, gluten free recipe, homemade pizza, gluten-free baking, easy recipe, healthy eating, alternative flours