Millet & flaxseed pizza crust (gf)

This is of course an interpretation of the classic pizza crust. Unlike the doughy, oily and heavy versions that you can get from your take out store, this version can be enjoyed without the greasy stigma. No gluten, no yeast, no proofing. It's quicker, lighter and more nutritious.

Whilst it may not convince the most diehard of pizza fans, I assure you that it still is a tasty crispy thin pizza crust which won't crumble. However, I am the first to admit that it will never be the same as pizza dough with yeast and gluten. I'm ok with that though.

Millet is more than just a trendy alternative to grains. It is a great source of minerals including copper, manganese, phosphorous and magnesium. Due to its high magnesium content, millet has heart protective properties which include lowering blood pressure and reducing the risk of heart attack in people with atherosclerosis or diabetic heart disease. Magnesium also acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion which substantially decreases Type 2 diabetes risk.

Since flax is full of healthy fats (omega-3) and fiber, it will help you feel satisfied longer so you will eat fewer calories overall which may lead to weight loss. Omega-3 fats may also help reduce inflammation. Flax seeds are also packed with antioxidants (lignans). These antioxidants provide us with antioxidant benefits for anti-aging, hormone balance and cellular health.

Together, you are turning a 'treat' into a great service for your body.

Here's what I used:

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 2

3/4 cup millet flour
1/2 cup potato starch
1/2 cup tapioca flour
2 tablespoons flaxseed meal
1/2 cup water
1/4 cup olive oil
1 tablespoon baking soda
1 teaspoon apple cider vinegar
2 teaspoons dried oregano
1 tablespoon nutritional yeast (or parmesan)
1 teaspoon sea salt

Potato starch and tapioca flour are staples for gluten free baking.

Tapioca Flour is a grain-free flour made from cassava root. It is a starchy, slightly sweet flour.

Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts. Potato starch a natural way to add moistness to many baked goods.

Instructions

Preheat oven to 400F
Mix dry ingredients in a bowl and wet in a separate bowl. Combine.
Mix and form into a ball.

4. Flour your baking mat and roll out dough.

5. Bake 12 minutes.

6. After the crust bakes for 12 minutes. Allow to cool for ten minutes.

7. Build the pizza. After you have topped your pizza, bake another 10-12 minutes. The longer you bake the harder the crust will get, so be careful ( I will admit, this is more of a 'biscuit consistency' than your traditional pizza).

8. Remove crust from oven and allow to cool.When cool, transfer to cutting board and serve it up!

Can you tell which half belongs to Jason and which half is mine?