Are you ready for an amazing pizza crust? I'd like to share a bit how this crust was created! We had a gluten free pizza that was just amazing and when we went back to order it again they no longer carried it. At that point our mission was to create a crust that was equal or better than the one we had tasted! So the experimenting started! This recipe Dan worked and reworked it until we loved the taste, texture and how it also became a multi purpose mix, more on that! So here it is and
the link to the store for the mix! Happy baking! https://www.bumpaneenee.com/product-page/bumpa-mix-pizza-crust
So you have the mix lets get started!
Large batch will make 9-11 crusts using an 8 in cake pan or 1 cookie sheet along with 3-4 small crusts to freeze for later!
6 cups of mix
6 tsp yeast
4 tsp xanthan gum
4 tsp oil
3 cups very warm water-activates the yeast!
Small batch:
3 cups mix
3 tsp yeast
2 tsp xanthan gum
2 tsp oil
1 1/2 cup very warm water
In a mixing bowl add warm water, oil, and yeast. Let set from a minute to activate the yeast. then add pizza mix.
Start the mixer slowly then turn up to high and mix for 2 minutes. This will activate the xanthan gum and keeps the yeast growing!
Once mixed well, let set for 5 minutes and liberally oil your pans. This is the tricky part but once you get the system down its easy!! Drizzle your choice of oil in the pan and move it around. Place 1 large ice cream scoop of mix into the pan. Flip the dough so that it is well oiled on each side, now oil your hands, yes oil your hands! Push down on the dough and using quick patting motions. Push the dough out to fit the pan. Here is where you can also adjust the thickness of the crust to your liking.
Once it is pressed out, add a sprinkle of Italian seasoning on the top, set aside to rise and on the the next crust and repeat! Let the crusts rise until you see the crusts start to look like they have slight large bubbles- this is about 15 to 20 minutes.
If you are using a cookie sheet, use 6-8 ice cream scoops of dough- again pick your thickness. Follow the same technique as the small pans. If the dough starts to stick on your hands, wash the sticky dough off and add more oil to your hands!
Preheat oven to 425 and cook crusts for 10 to 15 minutes.
After the crust has cooled-
Add toppings to the crust and cook until cheese is melted! 10-15 minutes at 375 depending on the amount of toppings!
If you have extras, saran wrap each one separately with 2 pieces of wrap and freeze- I suggest using within 2 months.
When you cook the frozen ones- take out and let thaw, cover with toppings and cook right on the oven rack. This will crisp up the crust.
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