I have always been pretty dead set against making mixes of flours. However, we have not changed flours for at least 5 years now. We also have several recipes that we regularly use. SO, in addition to my Pancake Mix, I am now making a mix for the pizza dough. We use it for pizza every other Friday and for hamburger buns on the off Fridays. Used enough to justify making a mix. This amount of mix will make about 15 pizzas.
Pizza Crust
12 cup Rice Flour
6 cups Sorghum Flour
6 cups Tapioca Flour
6 cups Amaranth Flour
3/4 cup Gelatin
1/2 cup + 2 TBSP Guar Gum
4 TBSP Granulated Onion
2 TBSP Granulated Garlic
2 TBSP Granulated Garlic
1/2 cup Italian Blend seasoning
4 TBSP tsp Baking Soda
2 TBSP Cream of Tartar
4 TBSP Salt
Mix all ingredients together in a large bowl or bucket. I use a 3 gallon bucket to mix in and then transfer it to a container that is about 2.5 gallons. But just as easily you could store it in the same bucket, it just makes it easier to make sure it is thoroughly mixed if you are transferring the mix. I don't worry about how the ingredients, but I do mix together after every 2 or 3 additions. Then give it a good mix together at the end.
To use the Mix:
2 cups Mix
2 TBSP Fresh Ground Flax
1 TBSP Oil
1/4 cup Egg Whites or 2 eggs
1.5 cups water
* * * *
OPTIONAL
2 tsp Yeast
2 TBSP Warm Water
1 TBSP Sugar
1) If you are going to use the yeast option, mix last 3 ingredients together first and set aside while you mix the dry ingredients together in another bowl and create a well in it too add the wet ingredients in. DO NOT add dry wet ingredients to the dry ingredients until the yeast mixture is ready to use (if you are using the option).
2) Add the wet ingredients give it a QUICK mix (I actually put all ingredients into my Ninja and blend it on the dough option for 30 seconds).
3) Pour into a 16 in pizza pan.
4) Bake 350 for 23. minutes.
