Sorghum Recipes

pizza crust

Pizza Crust

Thin & Crispy Sorghum Pizza Crust

2 cups sorghum/cornstarch mix (same as 1 1/3 cup sorghum flour plus 2/3 cup cornstarch)
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
2 teaspoons xanthan gum
1/2cup butter
2/3 cup milk
Parmesan cheese
Garlic powder or granules
Melted butter or olive oil

Preheat oven to 450 degrees. Put dry ingredients into a bowl and whisk briskly to mix. Add the butter to the dry ingredients in small chunks. Using a pastry fork, cut butter into the flour mix until it is a crumbly texture. Add milk. Mix together until dough forms a sticky ball. Knead dough on a floured surface. Continue to work dough, adding flour if necessary. Dough is ready when it no longer sticks to your hand. It will have a slightly silky feel. Roll dough into ball and place on ungreased pizza pan. Flatten dough and pat toward edges of pan. Brush with melted butter or olive oil. Sprinkle with garlic powder. Add freshly grated parmesan cheese. Gently roll the edges over to form a ridge. Bake for 12 minutes at 450 degrees. Top with your favorite toppings and bake for additional 10 to 15 minutes.

Developed by Amy Perry for the United Sorghum Checkoff Program.

Sorghum Pizza Crust

Sorghum is a natural for this gluten-free pizza; its protein provides structure and stability for the dough and its flavor is similar to wheat. You can use your favorite toppings, but a thick pizza sauce works best to make sure the crust remains crisp.

1 tablespoon active dry yeast
3/4 cup warm milk of choice (110 degrees)
1 teaspoon sugar
2/3 cup sorghum flour, plus more for sprinkling
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon Italian seasoning
2 teaspoons olive oil
2 teaspoons cider vinegar
Your favorite pizza sauce and toppings (such as cheese and pepperoni)

  1. Place oven racks in the bottom and middle positions. Preheat the oven to 425ºF. Dissolve yeast and sugar in warm milk for five minutes. In a food processor, process all ingredients, including yeast mixture, until well blended. Or mix in a medium bowl on low speed with an electric mixer. The dough will be soft.
  2. Place dough on a greased (not cooking spray) 12-inch nonstick pizza pan. Liberally sprinkle sorghum flour on dough; then press dough into a smooth layer with your hands, continuing to dust with flour to prevent sticking. Make the edges somewhat thicker to keep the toppings in place.
  3. Bake pizza crust 10 to 12 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake on the middle rack until the top is nicely browned, about 15 to 20 minutes. Remove from the oven and cut into 6 slices. Serve warm.

Source: Carol Fenster