Ross LaRoccoâs Gluten Free Pizza (Crust)
Chebe Pizza Crust Mix (or measure your own 8-10oz Tapioca Flour)
2 Large Eggs 2 Tbsp Unrefined Expeller Pressed Olive Oil 4 Tbsp Non-Dairy Milk (I use Macadamia or Hazelnut milk) 1 oz Shredded Cheese (Optional) Shake version of Basil, Himalayan pink salt, Ginger, Turmeric, Garlic 1-2 Large Sweet Potatoes (not needed if using Tomato sauce) Any Pizza toppings (start with 3 as a beginner) Bake the crust FIRST! In a medium sized bowl, measure the flour, or use all of the Chebe mix. Â Add 15 shakes of Basil, 5 shakes of Himalayan salt, 3 Ginger, 3 Turmeric, 3 Garlic. Â Mix all the dry ingredients. Add the Olive Oil to the same bowl. Â Take a separate dish, beat the two eggs, then add to the mix. Â Add cheese (optional). Stir the dough mix again. Â Then add the non-dairy milk. Stir the dough again until it starts getting stiff.
Once stiff, start kneading the dough with your hands. Â It should eventually look and feel like dough which shouldnât be too gooey or dry. Â Sometimes humidity has an effect on this part. Preheat the oven to 425. Â Start forming the dough into a traditional circular pizza on a baking or pizza pan. Â Add some olive oil to the pan to help prevent sticking. Â Put the crust into the oven for 7 minutes. Â Take the crust out. Â Using two spatulas (recommended for beginners) to flip the crust over. Â Put the crust back into the oven by itself for another 7 minutes. Â It should be solid enough to not need a baking sheet anymore. While the crust is in the oven, peel and boil the sweet potatoes used for sauce. Â Depending on the stove, it might be best to start the potatoes before the crust. Take the crust out of the oven. Â Both sides should have semi brown edges, and the middle should be firm. Â Nothing should look burned or cracked. Â As a beginner with gluten free anything, itâs a good idea to eyeball everything while itâs baking. The PIZZA! Mash the boiled sweet potatoes. Â Add some non dairy milk to make them creamy. Â Spread the potatoes (or tomato sauce) on the crust. Â If using BBQ sauce, wait. Â BBQ sauce (and thinner tomato sauce) likes to bake into the crust which will make the already firm crust turn soggy in the middle. Add any ingredients to the top. Â Making sure the pizza isnât top heavy. Â Trial and error will show that ingredients can either fall off, or make a gluten free crust break by just picking up a slice. Add cheese on top (optional). BBQ sauce on top works much better than used as a base. If using meat, precook it beforehand. Bake for another 5-10 minutes, or until cheese is melted. Â Depending on how weighted the pizza is, Â use discretion if the final baking time should need a baking pan or not.
Let cool for 5 minutes, and cut into triangles. Â Might take a few tries to get the hang of this rhythm, but makes a delicious crispy pizza!