Thin Crust, Gluten Free Pizza
Pizza has to be an all American favorite, The traditional pizza is a heavy carb load and a threat to all you celiac and gluten sensitive folks. Now thanks to creative and informed chefs, we have alternatives that are good tasting and user friendly. The following is one of them from The Healing Kitchen by Sarah Ballantyne, PhD & Alaena Haber, MS, OTR.
2/3 Cup arrowroot starch
1/4 Cup plus 2 T coconut flour
1 tsp cream of tartar
1/2 tsp non-aluminum baking soda
1/4 tsp fine sea salt
2 T extra virgin olive oil
1/2 Cup water
1. Preheat oven to 425 degrees. Line a pan with parchment paper
2. In a mixing bowl, whisk together dry ingredients. Slowly pour in the olive oil and water until mixed thoroughly. The dough will be slightly crumbly, but once you roll it our in step 3 it will hold together.
3. Place the dough on the parchment paper and lay another sheet of parchment paper over the top. Roll out util it is about 1/4 inch thick.
4. Bake for 12-13 minutes or until light golden brown and crisp. Use immediately for pizza or let cool and store in refrigerator 24 hours or in the freezer for 3 months.
Note: We top these pizzas like we would any other pizza, sauce, cheese, and desired toppings.
Convenience Note: Make a double batch. Use one immediately and store one in the frig or freezer for the next time.