I made two different pizzas for dinner tonight - I couldn’t decide whether I wanted thin or thick crust, so we had two different kinds of cheese pizza.
Thin = Roman style cracker crust
Thick = Chicago style deep dish (but square pan because I didn’t have the right size round one)
Both recipes from “No Gluten, No Problem Pizza” - an almost-identical combination of brown rice flour, cornstarch, potato starch, and millet flour. The dough uses a combination of xanthan gum and ground psyllium to make up for the elasticity that gluten provides.
The deep dish was not great - the crust wasn’t right. Definitely not a keeper.
The thin crust was good, but I pulled it out of the oven a minute before I should have. However, it was super quick and easy - the dough is rolled out immediately after mixing and thrown right into a 550F oven to parbake, giving it some nice bubbles. Aside from preheating the oven for an hour, the prep time was under 20 minutes.
