Sorghum Flour Pizza Dough
Speed - 96%
Simplicity - 96%
Tastiness - 95%
96%
Tasty!
The crust came out really crisp and with a very unique earthy taste. The simple choice of mushrooms and blue cheese just blended perfectly with that sorghum flavor.
Ingredients
For the Sorghum Flour Pizza Dough
- 1 Tablespoon Yeast
- 1 Teaspoon Sugar
- 3/4 Cup Warm Milk
- 1 Tablespoon Flax Seed Meal
- 2/3 Cup Sorghum Flour
- 1/4 Cup Tapioca Flour
- 1/2 Teaspoon Salt
- 1 Tablespoon olive oil
For the Toppings
- 1 Pieces Red Onion thinly sliced
- 1 Cup Button Mushrooms sliced
- 1/2` Cup Blue Cheese crumbled
- 1/4 Cup olive oil
Instructions
- Combine yeast, sugar, and warm milk in a bowl. Leave for 10 minutes.
- Combine flax meal and water in a bowl. Leave for 10 minutes.
- Whisk together sorghum flour, tapioca flour, and salt in a bowl.
- Stir in oil, yeast mixture, and flax mixture.
- Pour the batter into a pizza pan.
- Bake the crust for 8-10 minutes at 425F.
- Top your pizza.
- Bake the pizza for another 8-10 minutes at 425F.
This gluten-free pizza dough came out really crisp out of the oven. Definitely at par if not better than most popular thin crust pizzas out there. Also, the use of sorghum flour in this recipe gave the dough a very deep earthy flavor which was really pleasant.
Can't find sorghum flour at a nearby local health shop? No problem. I'm getting that bag of sorghum grains and grinding them myself with my trusty coffee grinder – you can do the same.
The ground sorghum flour felt really gritty and loose. I knew it wouldn't come together into a workable dough without some other flour and gluten substitute added.
I'm using a tablespoon of flax seed meal allowed to ‘bloom' in about 2 tablespoons of water as my gluten replacement. This will give some substance to this dough.
I've also activated some yeast for flavor and not for the purpose of getting the dough to rise.
Tapioca flour should help this crust hold together. Whisk it together with the sorghum flour and some salt.
Add in the flax and yeast mixtures and whisk until you get a consistency similar to a thick waffle batter. This mix will begin as a very thin, mostly liquid batter, but will eventually thicken up as you keep whisking.
Pour the batter into a pizza pan and bake it for 8 minutes at 425F.
Take the parbaked crust out of the oven and put your favorite toppings on.
I went for a simple mix of mushrooms and onions to keep within the earthy flavor profile of my crust but added some blue cheese for some pronounced sharpness.
Finish baking your pizza for about another 8-10 minutes in the oven.
If you are making pizza in the summer, get out of the hot kitchen and make it outside. You don't even have to invest in time, energy, and space into a fancy outdoor pizza oven. A charcoal or gas insert for your barbecue can turn any grill into a piping hot Neapolitan pizza oven. It's a fun way to make pizza outdoors with friends and family.
Sorghum Flour
Sorghum flour makes for an interesting wheat flour substitute. The flour itself has a mildly sweet flavor, which complements recipes well.
Now, as a general rule, you wouldn’t use the flour on its own. Doing so results in baking that is dry and gritty. Instead, sorghum flour is typically used as part of a gluten-free flour mix to create a good outcome. This also helps make sure you get decent texture and volume from your recipe.
One reason for this is that sorghum doesn’t contain a binder. As a result, you typically need to add one. There are many options, like xanthan gum, eggs, guar gum or cornstarch.
Additionally, apple cider vinegar is sometimes used to increase dough volume when using sorghum flour. Increasing oil or fat in the recipe also helps to improve both texture and moisture content, which can help create a better finished product.
The above steps are often very necessary, as sorghum tends to be relatively dry. This is especially true if you plan to use it as a substitute for all-purpose flour.
In this case, I took advantage of tapioca flour as the main additional flour. This is an incredibly versatile gluten-free flour and works well in conjunction with many other types of flour. However, other gluten-free flour options can easily be used as well.
Sorghum Flour and Diets
Sorghum is considered an ancient grain, meaning that it has remained relatively unchanged throughout history. As a result, sorghum is also thought to offer many health benefits, especially when compared to more heavily modified grains like wheat and rice.
But, nutritional benefits aside, the grain classification does result in limitations about who can rely on sorghum flour. In particular, the grain is normally (but not always) excluded from paleo, along with any other type of grain-free diet, such as AIP or GAPS.
Sorghum is also fairly high in carbs, meaning that it can’t be included in any type of low carb diet.
With all these limitations, sorghum flour may sound unattractive but it isn’t at all. Instead, sorghum still has nutritional advantages and works well for anybody on a gluten-free diet. Likewise, it is a powerful ingredient for people who don’t have any specific dietary restrictions.
For that matter, the popularity of sorghum flour can be seen simply from the range of recipes that take advantage of it. There are many such examples, but some interesting ones include Jowar Roti, Bakery Style Blueberry Muffins, Gluten-Free Pancakes and Sorghum Sandwich Bread.
Ingredients
For the Sorghum Flour Pizza Dough
- 1 Tablespoon Yeast
- 1 Teaspoon Sugar
- 3/4 Cup Warm Milk
- 1 Tablespoon Flax Seed Meal
- 2/3 Cup Sorghum Flour
- 1/4 Cup Tapioca Flour
- 1/2 Teaspoon Salt
- 1 Tablespoon olive oil
For the Toppings
- 1 Pieces Red Onion thinly sliced
- 1 Cup Button Mushrooms sliced
- 1/2` Cup Blue Cheese crumbled
- 1/4 Cup olive oil
Instructions
- Combine yeast, sugar, and warm milk in a bowl. Leave for 10 minutes.
- Combine flax meal and water in a bowl. Leave for 10 minutes.
- Whisk together sorghum flour, tapioca flour, and salt in a bowl.
- Stir in oil, yeast mixture, and flax mixture.
- Pour the batter into a pizza pan.
- Bake the crust for 8-10 minutes at 425F.
- Top your pizza.
- Bake the pizza for another 8-10 minutes at 425F.
Pretty good. We’ve been on the hunt for the best GF pizza recipe for the last two months – this was probably one of my favourites. It dough is the consistency of a restaurant pizza. The next time we make it we will put it on the pizza stone for the second round to ensure a crispy base. It became a little soft and limp after the second time in the oven. Very tasty and kids liked it.
Great tips Kelly!