I have been on a Teff kick lately. I don't eat sandwiches very often, rarely actually. But whenever I make my Teff Sandwich bread, I make excuses to make a sandwich. I ate an entire loaf of it myself in 3 days this week, that's a record for me. Well, this teff obsession lead me to wonder how my pizza crust recipe would turn out if I subbed teff for the sorghum and millet...this is the result and I LOVE it!
1 3/4 cup warm water
1 tablespoon fast-rising dry yeast
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
1 1/2 cups gf flour blend
1 3/4 cup teff flour
1 teaspoon salt
2 teaspoon unflavored gelatin (one packet of Knox Gelatine)
In a small bowl mix together water, yeast, oil, honey, and vinegar. Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients. Add the yeast mixture and mix on low speed until combined. Then mix on high speed for 3 minutes.
Layout a few pieces of parchment paper. Divide dough into 5-6 portions. I do this by places dollops of the dough on the parchment paper. Spread dough out using a rubber spatula. Dip spatula in water occasionally to keep the dough from sticking. Each crust should be about 6" in diameter and about 1/4" or so thick. Cover with a light cloth and let rise in a warm place (I always use the top of my range, while my oven is preheating) for about 30-40 minutes.
Place pizza stone on the bottom rack of oven and heat oven to 425F. Uncover dough and cook 1-2 at a time on the pizza stone for 7-8 minutes. At this point you can cool and freeze the pizza crusts, so you have a bunch on hand when you want something quick for dinner, or you can top them with sauce and toppings and place them directly back onto the stone for another 6-8 minutes, or until it's heated through.
Yields: ~5-6 6" personal size pizzas
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