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Friday, March 11, 2011

Perfect Gluten Free Pizza!

Several weeks ago I ran across this post from an experienced gluten free (GF) blogger and baker, the Gluten Free Goddess. Reading the post convinced me I should try this recipe first, before any prepackaged mixes. Amazingly, I had all the ingredients! I guess a year of GF living I built up a good stash :)

A picture is worth a thousand words. I have tried many pizza crusts, and this one is by far my favorite! It was amazing. It had a nice crumb. It was soft and yeasty. It held the toppings (goat cheese, mushrooms and olives). It's dairy/gluten free. No egg-y aftertaste since it uses egg whites or egg replacer. And in the Goddess's words "This one doesn't suck". It sure doesn't- Karina, it was PERFECT.

I've made this crust almost every Friday night for two years now. Here I've slightly altered Karina's basic recipe, but with only minor alterations to fit our needs. This recipe does not require one, but is best when made on a pizza stone.

 Perfect Gluten Free Pizza

Yeast Mixture:
1 1/4 cup warm water (between 110-120F)
1 tsp organic brown sugar
1 TBSP active dry yeast (or one packet, if that's what you have)

Dry Ingredients:
2 cups Tapioca flour
1 cup sorghum flour
1/2 cup GF brown rice flour
1/2 cup millet flour (quinoa flour makes a nice substitution!)
3 tsp GF baking powder
1 1/2 tsp guar gum
1 tsp sea salt
3 TBSP organic brown sugar

Wet ingredients:
1/4 cup olive or grapeseed oil
Egg whites from 1 large or 2 small eggs. Should be ~ 1/4cup once beaten
1/4 tsp rice vinegar

1. Assemble ingredients from the "yeast mixture". Whisk and set aside. It should become bubbly while you work on step #2.
2. Whisk together all dry ingredients. Set aside.
3. Check your yeast mixture. Is it bubbly? Great! Separate your eggs and whisk the egg whites. We don't use the yolks in this recipe- We usually just save them for omelettes over the weekend. Add egg whites and remaining wet ingredients to the bubbly yeast mixture and give it a whisk.
4. Combine wet mixture with dry ingredients using a hand beater and beat until smooth and sticky.
**The dough usually looks like mix between a batter and a cookie dough. If the mixture looks too dry, and is bogging down the beaters, try adding 1-2 tsps of water.
5. Allow mixture to rest for about 15 minutes before rolling it out. The flours need time to absorb the water.
6. Lay out a piece of parchment paper. Roll out pizza dough. I like to use a flexible plastic cutting board, sprayed with my Misto so it doesn't stick, on top of the dough to roll it out. It's very sticky and sticks to the rolling pin, otherwise. I then roll up the sides by hand to give it a "crust" and let it rise 15-30 minutes.
7. Preheat the oven while your crust rests and rises, to 425F
8. Prebake for 7-9minutes, or until firm to tough.
9. Apply toppings of choice and broil to perfection!

Next I'm looking forward to trying "Artisan Bread in 5 Minutes a Day"'s GF Naan bread and boule. An old gluten-full favorite of mine, so I was excited to see a yummy looking GF version from people who know a little something about, well, Taste!

Click Here to see how to make this crust into Perfect Calzones! 


1 comment:

  1. How did I miss this post? I am glad that you liked the pizza crust! I really want to try it but I have never, ever made anything with yeast and I am intimidated...