In my carefree pre-CD days I had a love affair with pizza. Thin crust, thick crust, meat, veggie, or just plain cheese, it didn't matter. I loved it. Something about the gooey cheese on top of a crispy, yet chewy crust with spicy tomato sauce in between, just makes me drool. My mouth is watering even now!
I've been searching for a pizza crust recipe that can stack up to that memory. And while I know full well not to expect anything gluten free to taste exactly like what I remember, I hadn't found what I was looking for in pizza. That is, until Emeril decided to go gluten-free. Well, for one of his Emeril Green shows.
I used his pizza crust recipe and topped it with my choice of yummy toppings. The pizza was so good I used the second crust (dough stored in the refrigerator overnight) the next night to make a different pizza and reheated the leftovers for lunch the following day! The first was made with Canadian bacon, pineapple, fresh tomatoes and a mixture of regular and smoked mozzarella. The second I topped with what I had on hand - black olives, red peppers, tomatoes, feta cheese and regular and smoked mozzarella.
I did make a couple of changes to the recipe. I used millet flour instead of the 1/2 cup rice flour and chickpea flour instead of the soy. The first pizza wasn't as crisp as I wanted in the middle, so for the second one I sprayed it with cooking spray (canola oil) and then pre-baked it for 8 minutes. This helped crisp up the crust so it was perfect. The Husband said it was really good and had a "whole wheat" flavor to it. I don't know about that, but it may be more of a whole grain flavor. I think next time I will try it with teff flour because I've read that it can give a more whole wheat flavor to bread.
