Today I attempted making a grain-free pizza crust that actually tastes good and has the right consistency, chewy with an outer crust. Not easy I am finding. But today I got closer so I am encouraged!!

This recipe has a neutral flavour. It is chewy inside thanks to the irish moss gel which worked well. Irish moss gel is made from Irish moss seaweed. It can be tricky to find. In Australia, you can order it at Essential Ingredient online. Otherwise, search online to see where it is avaiable. I have included the recipe for making Irish moss gel below.

I still haven’t gotten the crusty exterior. I want to try the recipe below again but making thinner crusts and seeing if that will achieve an outer hard crust and still maintain some chewiness inside. It’s a project and patience and perseverance are the keys!

Any ideas??? I would so LOVE some feedback!

Grain-Free Pizza Crust

Ingredients

2 cups cassava flour

1/4 cup coconut flour

1/2 tsp Himalayan pink salt

2 tsps dried oregano

1 tsp garlic powder

1/2 tsp baking soda dissolved in 1 tbs fresh lemon juice

1 1/3 cup vegetable soup stock (no salt or fats added) or filtered water

3 tbs irish moss gel*

Method

Preheat the oven to 400c.

Mix the flours, dried oregano and salt in a bowl. In a blender, combine the soup stock and irish moss gel and run until the gel is completely incorporated. Juice 1/2 lemon and dissolve the baking soda in 1 tbs of lemon juice. Add the liquids to the flours and mix thoroughly until you have a dough. Divide in to 4 equal balls.

On a baking sheet, take a ball of pizza dough and flatten with the palm of the hand, Spread the dough out in a circle as much as possible without breaking the dough. Take a second piece of baking paper and place over the dough and flip peeling off the first baking sheet. This ensure the dough does not stick to the baking paper when cooking or freezing.

Bake the pizza dough in a hot oven for 15 minutes. Take out of the oven, turn the dough with a spatula. Put on toppings and bake for a further 15 minutes. Enjoy right out of the oven!

If you want to save some of your dough, prepare each pizza on a baking sheet as above and freeze in airtight plastic bags until you are ready to use.

*Irish Moss Seaweed Gel

Ingredients

15 grams of Irish moss seaweed

filtered water for soaking

1/4-1/2 cup filtered water

Method

Weigh 15 grams of dried seaweed and place it in a strainer and give it a thorough rinse.  Place in a bowl, generously cover with filtered water and soak overnight.

In the morning, strain the seaweed and rinse thoroughly again.  Place the seaweed in a blender; use a smaller twister jar or the equivalent if you have one. If you do not have a twister jar, be prepared to stop the blender every few seconds and scrape down the gel.  Begin with 1/4 cup of filtered water.  Run on high adding up to 1/2 cup of water if needed.  Only use as much water as you need to form a thick, clear gel.  Blend until you have a paste with no grid or tiny pieces remaining.  You may need to run the blender a couple of times on the high setting.

Store in a sterilised jar in the refrigerator for several weeks.