The best pizza you will ever eat!
Starfruit is much like pineapple in this case, but even better and prettier.
Use starfruits when they are soft and ripe.
1 cup Millet Flour, plus additional for rolling out dough
1 cup Garbanzo Fava Flour
1/2 cup Potato Starch
1/2 cup Arrowroot Starch
5 teaspoons Xanthan Gum
4 teaspoons Active Dry Yeast (I like Organic Rapunzel, makes things rise well)
1 teaspoon Sea Salt
1 cup plus 2 tablespoons Water
4 teaspoons Agave Nectar or Honey
2 tablespoons Cider Vinegar
1/4 cup Olive Oil, plus more to grease bowl
Pizza sauce and for assembling and serving:
28 ounces can Whole Tomatoes I always use the organic brand
1/2 c water
1 Celery stalk chopped
6 cloves Garlic, minced
1 TBLS Olive OIl
1/4-1/2tsp Red Pepper Flakes
2 tsp. WHole Fennel Seed
2 Tablespoons Dried Basil
Sea Salt to taste
(Double everything below except cheese if you are making 2 pizzas)
Fresh Basil 10 or so large leaves
2 Star Fruit Sliced
4 Chopped Garlic Cloves
½ Red Onion Chopped
1 Package Daiya Gluten Free Vegan Cheese for optional topping, about ½ package per pizza
- MAKE SAUCE: Transfer tomatoes and their juices to a
4 cup measuring cup. Using your hands, squeeze tomatoes to quickly and roughly
crush them; set aside. Place a sauté pan or 4 quart pot over medium heat. Add
garlic through fennel seed to the hot pan and sauté for about 30 seconds to a
minute, or just until the garlic begins to turn golden. Add crushed tomatoes,
celery. basil, water and the tomato water to the garlic mixture. Bring mixture
to a boil, stir well, cover with a splatter screen, and reduce heat to low.
Continue to simmer, stirring occasionally, for 2 hours.
- After 2 hours, remove pan from heat and allow
mixture to cool to room temperature (15 - 30 minutes depending on pan depth).
Transfer to a blender (preferably glass) or food processor and purée until
smooth. Yields about 2 cups sauce.
- MAKE DOUGH: In the bowl of a stand mixer fitted with
the paddle attachment, combine millet flour though salt; whisk well to combine.
In a spouted measuring cup or bowl, whisk together water through olive oil. With
the mixer running on low, pour wet ingredients into flour mixture. Increase
speed to medium and mix dough for two minutes. In the meantime, grease a bowl
(at least 1 quart) with olive oil; set aside.
- Turn dough out onto a clean, lightly greased
counter. Coat your hands with olive oil and shape dough into a ball (doesn’t
need to be perfect). Place dough into the bowl. Cover top of the bowl with
plastic wrap. Allow it to rise for two hours (or until doubled in size) at warm
room temperature before assembling pizzas or refrigerating for later use (use
within 3 days). Alternatively, you may place the dough in the fridge to rise
overnight (use within 3 days).
- ASSEMBLE AND SERVE: Once sauce is made and the dough
has risen, remove all but one rack from the oven. Place remaining rack on the
lowest level, set a large, rimmed baking sheet upside down on top of it, and
preheat to 500° F.
- You can split dough in half and make 2 large pizzas.
Roll dough out on a clean, millet flour coated surface into a very thin, about
1/8” thick, circle. Transfer dough to a sheet of aluminum foil or pizza stone.
Top with about 1/4 cup sauce, spread evenly (an offset spatula is useful for
this, too), leaving about 1/4” boarder around the edges. Add toppings and
cheese. Place pizza, aluminum foil and all, onto the hot baking sheet. Bake for
6-8 minutes or until cheese is melted and crust is golden brown. Or cook like
you would for a pizza stone. I do 425 F for 15-20 min