These mini pizzas are a family favorite at our house! With the freshly ground gluten-free flour for the pizza crust, you can hardly beat the amazing taste.
The following recipe generously serves our household of seven, with left-overs to spare. Cut the recipe in half if you have a smaller family.
- 2¼ C water, approx. 110-degrees
- 2 TBSP SAF yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 TBSP ground flax seed
- 2 TBSP olive oil
- 1 tsp sea salt
- 6 C freshly ground Gluten-free Flour mix
- 2 TBSP xanthan gum
- In a small glass bowl, combine warm water and yeast; let sit until bubbly, about 5 minutes.
- In a large mixing bowl, combine about half the gluten-free flour mix and remaining ingredients; add yeast mixture. Work in enough remaining flour to form a smooth, workable dough. Knead just until dough is soft and smooth (not too sticky).
- Divide dough in half, then pinch off 8 balls of dough per batch (for a total of 16 balls). Roll out dough into round mini crusts on baking sheets (use an oiled rolling pin). You should end up with four baking sheets with four mini crusts each.
- Dust crusts lightly with freshly ground corn meal. Bake in a 475-degree oven for about 7 minutes, until very lightly browned.
- Remove from oven, turn heat down to 450-degrees, and top crusts with desired sauce and toppings. Return to oven and bake until pizzas are done, about 10-12 additional minutes.
- I prepared this large recipe in two batches, with two pans of mini pizzas each. While the first batch baked, I rolled out the dough for the second batch. Cut the recipe in half if you don't need such a large batch of crust.
Once again, the Wonder Mill is a fantastic asset to this mama’s kitchen!