We are reducing our consumption of wheat, though not eliminating it. Most of us feel swollen and yucky when we eat a lot of wheat, but no one feels enough of a difference that they have given up wheat entirely.
Good thing, because my attempts at gluten-free pizza crusts have been edible, but not awesome.
Here’s the recipe I use:
In a big bowl, mix 1 Tbsp yeast and 1 Tbsp salt with 3 cups warm water. Add 5 cups white flour, and 1.5 cups spelt/whole-wheat/rye/whatever-other-kind-of-flour-is-around. Mix, cover with a pot lid, and let sit in a warm place for at least 4 hours and a maximum of 24 hours. Do not knead, do not concern yourself with it in any way until you’re ready to use it. When you’re ready to make pizza, turn the dough out on a floured surface, and mix in enough flour to make it the appropriate texture. Stretch it into the right shape, then add toppings and cook until done at 450 (15-25 mins). I find that if one doesn’t oil the pan, it sticks dreadfully, and that thinner crusts work out better than thicker ones. And sesame seeds on the crust are really nice.
For the gluten-free crust, I just substituted Bob’s Red Mill Gluten-free flour mix. It was fine, just not quite as nice. It needs to be patted in place like a giant cracker instead of rolled and stretched like a wheat crust.
I recently ran out of white flour, and so I used 1 cup of white and the rest spelt flour, and it was fine. More stretchy and squishy with the white flour, but overall it was something I’d probably do again. Once we get a grain mill, I plan to make it with 100% whole wheat – I’ll keep y’all updated.