We are blessed to have incredible friends like Gina from Oaxaca Born. Gina is one of the hippest moms we know; she’s got killer taste & is fierce in the kitchen. She also has a wheat allergy, so we thought we’d have her share one of her delicious gluten free recipes. We think Gina noticed how much we like pizza round these parts because today she’s given us this awesome Gluten-Free Crispy Flatbread/Pizza Crust recipe. We hope you enjoy it as much as we did!
If you’re gluten-free and you can’t have pizza crusts The Peas have already shared, then today’s your lucky day!
I call this a pizza crust, but really, it’s more of a cracker or cripsy flatbread recipe. The last few times I made it, I didn’t even put vegan cheese on it. It’s already full of garlic and olive oil goodness, so I just added some tomatoes and herbs, a sprinkling of coarse sea salt and oh mama! It was good.
It does better with fewer toppings, really. I’ve found that toppings cut into small pieces working better than larger ones. Too many wet toppings, or too much surface area of the crust covered, and it stays a weighted-down, soggy mess. This crust needs to breath in order to really shine. Once you’ve added the toppings, you want to be able to still see a good deal of the dough. Trust me on this; I know we love our veggies around here, but it’s time to let the cracker do the talking.
So let’s get cooking! I use my KitchenAid stand mixer with a sturdy attachment (not the whisk). This recipe will cover approximately 9×13 inches on baking sheet.
Preheat oven to 415 F. In a mixing bowl, combine the following ingredients:
1 beaten egg
1 1/4 cups tapioca starch (also called tapioca flour)
1/4 cup + 1 tablespoon brown or white rice flour
1/4 teaspoon salt
1 teaspoon sugar (this will help it to brown, something gluten-free baked goods don’t do very well on their own)
While the mixer is going, add the garlic and remaining wet ingredients:
1/8 cup olive oil
1/4 c water
Crushed clove of garlic
Continue mixing until the dough resembles this photo. It should be soft and smooth, with a satin-y appearance. If it’s shaggy, floury, or crumbly (like traditional wheat flour dough) then that’s a sure sign you need to add a 1/2 teaspoon or so water. Achieving the proper consistency here is key to the crust’s success.
Once the dough is soft and smooth, you’re ready to go. You’ll need a lot of delicious olive oil for this next step–first to grease the pan, and then a nice amount to keep your hands and fingers from sticking to the dough. Working with a section of dough at a time (not the whole lump at once) press it into a nice thin layer in the pan. The surface of the dough should be glistening with olive oil.
Sprinkle a bit of sea salt and dried oregano over the top. (Oregano is key. I never leave it off! I buy mine very inexpensively from Badia, in the Hispanic food section of the grocery store).
Now for the toppings! Foodies don’t need any suggestions in this department.
Once your pizza is ready to go, pop it in the oven and bake it for around 20 minutes at 415 F — and then eat up!
Gina Munsey, a transplanted Californian, has multiple food allergies (dairy, wheat and corn). You can find her at the Oaxacaborn blog, where she writes about her artist-husband Josiah, their baby girl Aveline Alenka, and this beautiful life. You can also connect with Gina on Twitter and Facebook.