Teff Pizza Crust

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!

Teff Pizza Crust
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)


Directions

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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