A no-knead, no-proof, just-add-water crust recipe that produces a rich, tasty, crisp-at-the-edges pan pizza. 30 minutes from raw ingredients to finished "pie" make this the fastest, as well as the best tasting, gluten-free pizza on the planet.
Yield: one, 12-inch round or 9" X 13" pizza crust
Time to make: 5 minutes prep, 25 minutes oven dwell.
Tools needed: Large bowl. Spatula. 12-inch-diameter, well-seasoned cast iron frying pan, or 9 inch X 13 inch rectangular cake pan. Oven mitts. Steel spatula.
Both the providers named above are licensed producers for GF Creations LLC. A purchase from them may result in a royalty paid to Luce's 9 Grains .
1) Heavily grease the bottom and sides of a seasoned cast iron skillet or rectangular metal pan. Sprinkle the nigella across the greased bottom. Position one oven rack at the top slot and another two slots up from the bottom.
2) Add the flour mix to the large bowl. Add the warm water and stir to wet the flour completely. The dough will be very thin but will thicken upon sitting. Allow to stand 5 minutes, then stir vigorously. Turn dough out into the prepared skillet or pan. Use a very wet spatula to spread dough across the bottom of the prepared pan, forming a rim along the edges. Place pieces of hard cheese along the rim of dough, tucking some into the space between dough and pan edge. Scatter 1 Tablespoon of grated cheese across the surface of the dough.
3) Place the pan directly on the heat shield of a cold oven. If oven does not have a heat shield (a rectangular metal piece that lies above electric coils or open flame), place pan on lowest oven rack. Close oven and set to 450 F.
4) When oven reaches temperature, set timer to 7 minutes. At the end of this time, re-position pan to the top rack and re-set oven to broil at 500 F. Set timer to 2 minutes. At the end of this time turn off broiler and reset oven temperature to 400 F. Set oven time to 10 minutes.
5) Remove crust from oven. Use the steel spatula to remove crust from pan, taking care not to tear any holes in crust. Remaining cheeses, other ingredients, and sauces may be added at this time, or crust may be allowed to cool, placed in a sealed plastic bag, and held at room temperature for 24 hours, or frozen for up to 2 weeks. If adding sauce and cheeses, return to oven and bake until cheese melts into sauces, about 10 minutes. A finishing 1 to 2 minutes with the broiler will crisp the crust. Remove to a cooling rack but cut and enjoy while still hot.