Preheat oven to 450 degrees
prepare gelatin: add water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 TBS at a time. Let sit a few minutes and work on the dry ingredients while you are waiting.
Add flours, salt, and spices, and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutter for this.
Heat your wet gelatin over medium low heat until all gelatin dissolves
Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don't have a dough cutter, but be careful not to burn yourself on the hot water
Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will be come less sticky as it cools. If it is still too sticky after cooling, sprinkle in a bit extra tapioca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won't go away no matter how much extra flour you add.
Work dough into a large ball and place in the middle of a 12 inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color.
Top as you would like, make sure the sauce goes all the way to the edge because the crust will be too hard if it doesn't have a sauce.
Bake for an additional 10 minutes
Ingredients
Directions
Preheat oven to 450 degrees
prepare gelatin: add water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 TBS at a time. Let sit a few minutes and work on the dry ingredients while you are waiting.
Add flours, salt, and spices, and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutter for this.
Heat your wet gelatin over medium low heat until all gelatin dissolves
Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don't have a dough cutter, but be careful not to burn yourself on the hot water
Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will be come less sticky as it cools. If it is still too sticky after cooling, sprinkle in a bit extra tapioca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won't go away no matter how much extra flour you add.
Work dough into a large ball and place in the middle of a 12 inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color.
Top as you would like, make sure the sauce goes all the way to the edge because the crust will be too hard if it doesn't have a sauce.
Bake for an additional 10 minutes