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Millet Flour Pizza Dough Take One
When you and both of your kiddos struggle with food allergies finding foods everyone can enjoy safely becomes a struggle.
With wheat, tree nuts, and eggs currently out of the picture finding ways to make dough based foods can be tricky.
Fortunately in my search for alternative ways to eat and restore gut health I recently stumbled upon Dr. Gundry’s book The Plant Paradox and his recommendation to use Millet.
So I ordered a 2lb bag off of Amazon and decided to try introducing the grain to see if all three of us could tolerate it.
After experimenting with a recipe for tortillas, and finding no ill effects, I decided to really dive in and ordered a 25lb bag from Azure Standard and committed myself to experimenting with this grain over the course of the next two months.
Naturally as the kids are always pining after foods they cannot eat I thought Pizza would be a good place to start.
And so without further ado, here are the results of our first Millet Pizza Crust experiment.
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The Results
For a first attempt I am really pleased with how well this crust turned out.
It has a bit more of a crumb texture than a wheat dough, but over all it serves its purpose well.
Due to the crumb texture this pizza is best served in small squares, as it’s not strong enough to hold up to the more traditional triangle.
Additionally the crust becomes stronger the longer it cools, so as tempting as it may be DO NOT cut into it right away.
I definitely want to experiment more with different techniques and ratios to see if there is a way to make it more moist and elastic but this current version definitely hits the pizza craving spot.
So if you’ve been looking for a wheat free pizza crust that doesn’t have a billion odd ingredients look no further!
As you experiment in your own kitchen be sure to tag me @lovingthismessylife and share any tweaks or discoveries you make along the way!
Happy Eating!
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INGREDIENTS
- 2-4 cups fresh ground Millet
- 1 Packet Fleischmann’s Pizza Crust Yeast
- 1 tsp raw honey
- 3/4 tsp salt
- 2/3 cup very warm water
- 3 tablespoons olive oil
- Pizza sauce and toppings (we used: It Takes Time’s Nighshade-Free Marinara Sauce, along with buffalo Mozzarella for the first and a soft goat cheese for the second)
Method
- Preheat Oven to 425 degrees
- Bring your water to a warm temp, sprinkle yeast packet on top, drizzle honey over yeast, and let sit until foamy, about 5 minutes.
- While yeast is proofing grind your Millet
- Combine 1 1/2 cups millet, salt, oil, and yeast mixture. Mix until well blended. About one minute.
- Gradually add enough remaining millet until a soft dough ball is formed.
- Roll dough out onto a piece of parchment paper and knead, adding more millet as needed. (You probably could skip this step, as millet does not have gluten, but I’ve missed kneading dough, so I went ahead and did. Overall as you do this the dough will feel very light and almost spongy as opposed to a wheat dough which has a more elastic texture.)
- Divide dough into two equal balls
- Roll dough out on top of parchment lined baking sheet. It is a very soft dough so use very little pressure. I actually used the kid’s plastic play dough roller as opposed to my marble rolling pin.
- Let dough sit while you prep the sauce
- Top with sauce and desired toppings
- Bake for 12-15 minutes. Until crust is brown. Be sure to switch racks halfway through baking time to ensure even baking.
- Let cool for at least 5 minutes before cutting
- Enjoy!
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