The Official Pizza Crust Recipe of the Glutenberg Press
Here at the Glutenberg Press, I put a lot of love into my cooking. Pizza is one of my favorite foods, but it is very difficult to find out at restaurants, so I must make it from scratch! I've tried crust recipes with yeast and without, but nothing compares with this recipe. It is a very different texture from the kind of pizza you'd find at an Italian restaurant, but I love this crust because it is savory, flavorful, healthy, and incredibly simple to make!
During my senior year of college, I spent every Friday evening making pizza and drinking wine with four wonderful friends. Our pizza crust recipe was especially important to our Pizza Club Fridays. The base only requires two ingredients, but we usually added a few extras to make each pizza a little bit different (generally, based on whatever was hanging around our fridges). It is also straight protein, so it is very filling.
During my senior year of college, I spent every Friday evening making pizza and drinking wine with four wonderful friends. Our pizza crust recipe was especially important to our Pizza Club Fridays. The base only requires two ingredients, but we usually added a few extras to make each pizza a little bit different (generally, based on whatever was hanging around our fridges). It is also straight protein, so it is very filling.
Because this crust lacks gluten and yeast, it doesn't require much prep time--just some time for kneading to get it to become just the right texture. The recipe can also easily be halved.
Prep time: 15 min
Cook time: 5 min pre-cook, plus approximately 10 min with toppings
Makes 2 medium pizza crusts
22 oz. Garbanzo & Fava Bean Flour (We use almost one bag of Bob's Red Mill)
8 eggs
Various spices or herbs, like sun-dried tomatoes, rosemary, or basil
Preheat oven to 500 degrees. Place rack in middle of oven to ensure even cooking. Lightly flour a pizza stone or cookie sheet.
Crack 8 eggs into a medium-sized mixing bowl. Add about half of the flour and begin mixing with a wooden spoon. You may need to begin to use your hands to mix, so make sure you toss flour on them first to avoid sticking.
Sprinkle flour on your surface, and move the dough onto it. Begin kneading the dough as you would knead bread, and gradually mix in the flour until the dough becomes tacky and no longer sticky. Usually, just a little bit of the 22 oz. bag is left.
Roll or stretch the dough into a large circular shape and move the dough to the pizza stone or cookie sheet. Fold over the edges of the crust to make a short barrier, putting some edges together to create corners around the pizza (see photo above). This will ensure nothing leaks over the stone's edges. Press with a fork around the perimeter.
Bake the pizza in the oven until the edges are golden brown, about 5 minutes. Remove the pizza from the oven carefully (it will be very hot!) and use a metal spatula to ensure the crust has not stuck to the pizza stone. Immediately add cheese and toppings, taking care to place the toppings to the edge of the barrier but not beyond it. This will prevent any items from melting over the edge and getting burnt on the bottom of your oven.
Return the pizza with its toppings to the oven and bake until the cheese begins to bubble and turn brown, about 8-10 minutes. Carefully place the pizza on a heat-safe surface, and let cool about 5 minutes (if you can wait that long). Slice up the pizza and enjoy the gluten-free goodness!
Meet the Press
The Glutenberg Press wants happy tummies and even happier tastebuds. The Press is chock full of tasty gluten free, pescatarian, and (often) dairy-free delectables. While these dishes are catered toward those with dietary restrictions, everyone (including those white-flour-eaters) can enjoy them!
Geri is a gluten-free pescatarian who will never let her food restrictions limit her tastebuds' happiness. She spends her days with a tiny nonprofit and cooks to keep herself sane. She loves riding her bicycle and taking long walks on the trails near her house. She's also spicier than the Spice Girl of the same name.