Based on delicious looking photos of thin crust pizza, I used this recipe from the kitchn as my inspiration to adapt. To make the base I used:
- 3/4 cups lukewarm water
- 1 teaspoon active-dry or instant yeast
- 3/4 cup white rice flour
- 1/2 cup tapioca flour
- 3/4 cup millet flour
- 2 tsp xantham gum
- 1/2 teaspoons salt <- Actually I used the 1.5 tsp called for in the original, but we'll get to that.
Assemble the water and yeast and let that sit for a few minutes as you get everything else together. Then add the flour, xanthum gum and salt and mix well. Knead for a few minutes , make the dough into a ball, then cover with a warm damp towel and let rise about about 30 minutes. Preheat your oven to 500F while it rises and prepare toppings.
Once risen, divide the dough in half and roll out on parchment paper until dough is really thin (1/4 inch or a bit less).
Place dough with parchment paper onto baking sheet or pizza pan. Top with tomato sauce (I used homemade), meat and vegetables. I topped with proscuitto, onion and sweet peppers.
Top with mozzarella cheese and bake in oven for 5 minutes. Swap the racks and bake another 3-5 minutes.
The result should look like this. Slice using a pizza slicer and serve.
Now, I used the 1.5 tsp of salt - this was way too much, especially when topped with a cured meat as they tend to have quite a bit of sodium alone. It was another gone wrong moment which I presume will happen as I continue my gluten free cooking/baking adventures. I will remake this for sure, but next time with much less salt. The texture itself was nice and the dough was easy to work with and roll out.
Have you ever made a silly mistake like adding way too much salt to something?