pizza pizza

Peter Reinhart just sent me this recipe to try for homemade pizza crust! Can't wait to try it!!!!

GLUTEN-FREE PIZZA DOUGH
(makes about 8-10 small pizza crusts)

Rice Flour (organic, brown rice if possible) 1# (approx. 4 cups)

Sunflower Seed Meal 9 oz. (grind 3 cups sunflower seeds into a flour)

Tapioca Flour 3 oz.

Salt 1/2 oz. (2 teaspoons)

Instant yeast 1/2 oz. (4 1/2 teaspoons)

Olive Oil 2 oz. (1/4 cup)

Honey or sugar 2 oz. (1/4 cup sugar, 3 tablespoons honey)

Potato Water 5 cups (1 potato, sliced and simmered in 6 cups of water for 5 minutes. Strain and cool--you can eat the potato or use in a salad. Measure the water to get 5 cups)

Combine all the dry ingredients, including the yeast. Add the liquid ingredients and whisk to make a smooth, crepe-like batter. Cover the bowl with plastic wrap and ferment 1 hour at room temp.

Preheat the oven to 400 degrees.

For each pizza, spray a 9” or 10” pie pan (glass or aluminum) with pan spray, or grease it with olive oil. Ladle in enough batter to cover the bottom of the pan about 1/4” thick, or slightly thicker.

Bake at 400 degrees for approx. 15 to 20 minutes, or till the batter has baked into a golden brown color, and is crisp on the edges. Remove the pie pan from the oven and then remove the crust from the pan and allow it to cool. Use this as your pizza dough. Top it with your favorite toppings and bake at 450 degrees for about 8 - 10 minutes, or until the toppings are done and the dough has crisped further.