I quite partial to flat bread. I enjoy it with lots of Italian herbs and some Parmesan cheese. For me it is very satisfying. I also like that this is gluten free. I’ll give credit to King Arthur Flour for this recipe. I had one, but it was not as good. When I was in Norwich, VT for a cooking class at King Arthur, I learned more than bread making. There store has all sorts of flours and mixes and they ship. If you can’t find the King Artur product you want locally, check out their website.

This recipe makes dough that may be used for crisp/chewy pizza crust; or rolled very thin to make cracker bread. Making the dough a few hours (or up to a few days) ahead and storing it in the refrigerator gives the crust great flavor.

Topping

  • seeds, herbs and salt, or pizza seasoning; tomato sauce, cooked meats, vegetables, and cheeses of your choice

Directions

1) Dough: Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, till you’ve created a smooth, soft dough.
2) Allow the dough to rise, covered, for 1 hour; then shape and bake as directed below. Or refrigerate dough for up to 2 days; this step will develop the crust’s flavor.
3) Divide the dough in half (or in thirds, for cracker-thin crust).
4) Shape each piece into a 10″ to 14″ circle or rectangle (thicker or thinner crust), and place each on a piece of parchment paper or greased pan.
5) Allow to rise for 30 minutes or so, covered, while preheating the oven to 475°F.
6) To make cracker bread, spray the dough with Quick Shine or brush it with garlic oil; and sprinkle with assorted seeds. Or top any way you choose. Bake for 12 minutes, till brown and crisp. For the crispiest pizza, bake the crust for 8 minutes, until set, before topping with sauce and cheese; then bake for an additional 4 minutes.

Recipe summary

Hands-on time:
20 mins. to 35 mins.
Baking time:
12 mins. to 30 mins.
Total time:
2 hrs 10 mins. to 2 days
Yield:
2 to 3 crusts, 12″ to 14″ each
*Overnight
Maralyn D Hill