Ingredients
1/2
c gram (chickpea) flour (available at Asian markets)
1
tsp kudzu root starch (or potato starch)
1
tsp each dried basil, parsley, oregano, garlic power (optional- to add flavor to the crust)
1
tsp extra virgin olive oil (EVOO)
Directions
1.
1. Combine all dry ingredients together.
2.
2. Gradually add up to 1/4 cup of water.
3.
3. Knead together to make a dough ball, coat with EVOO.
4.
4. Let dough rest for 20-60 min. Can rest longer if left in refrigerator. (also, if the dough is cold it is sometimes easier to roll out)
5.
5. Preheat oven to 450F.
6.
6. Use more gram flour to dust the work area, and shape the dough by hand or with a rolling pin into a 1/4 in thick crust. Pinch the edges to make the crust.
7.
7. Top as desired- in the one pictured I used tomato, mozzerella and parmesan. Obviously for this to remain dairy free/vegan, you should omit the cheese.
8.
8. Drizzle some more EVOO on the top.
9.
9. Carefully place onto a baking sheet ( I use a large spatula for this transfer).
10.
10. Bake for 10-15 min. until the edges are brown and crisp.
11.
*the wetter your topping, the better this crust turns out, it is a little dry on its own. Also, you can add some EVOO into the crust when you are mixing to help with the moisture of the dough.
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