Okay.. the “wonder dough” (see previous recipe) has now been morphed into the best deep dish pizza crust … EVER!. That includes any version of any wheat (**:::shudder:::**) recipe I have ever tried. Faster too. This dough is really one stop shopping. I used to have a diffferent recipe for pizza crust, cinnamon rolls, breadsticks and pretzels… voila! it’s now all in one. Love it.
Seriously. Who doesn’t love pizza? It’s the perfect food. It’s all bread-like covered in cheese and/or various toppings.. … mmmmmm. Except this “bread” has no wheat. .. yay! I used potato starch, brown rice flour and sorghum flour for this pizza crust. Which may be a little different than the “wonder dough” original ratios.. but not that different. Just use 1/2 C potato starch and 1/4 C Brown rice flour and 1/4 C sorghum flour for the same delicious experience.
The oven heats up while you mix the dough. (Multi-tasking gets dinner done that much faster)
Pat it into shape with a little extra potato starch to keep it from sticking to your fingers…. ..and…*poof* … it’s dinner. Really fast too.
You can bake it in one pan, or shape it in to pizza circles and bake them separately on a parchment paper lined cookie sheet.
Bake the dough for about 10 minutes to set it. Then top with sauce and lots of cheese. Return to oven to finish baking. This took about another 15-20 minutes for the trial run. I was waiting for the cheese to brown a little on the top.
Next time I will TRY to remember to mix in some basil and oregano to the dough before I shape and bake it. Yummy.
The trial pizza was topped with:
- Full Circle Brand Organic Pasta sauce (it’s GF)
- a pile of mozzerella cheese (probably about 2 cups if you are counting) .
Mozzerella cheese is about the only cheese we can tolerate. Everything else has wierd stuff in it, like annato (eww) or rennet (double yuck and eww) .. so we go for the vegetarian version of “cheese enzymes” when shopping for cheese. Your mileage may vary.