Friday, January 1, 2010

Gluten Free Pizza

I don't know of a better way to ring in the new year than with a pizza party. Its hard to believe, but I have yet to make my own gf pizza from scratch, and with a few new gluten free cookbooks in hand, I figured there was no better time to try. This recipe is a combination of three different recipes:

Quick Rice Flour Pizza Dough in Jacqueline Mallorca's Gluten-Free Italian
Deep Dish & Thin Crust Pizza Dough in Kelli & Peter Bronski's Artisanal Gluten-Free Cooking
Pizza Base in Darina Allen & Rosemary Kearney's Healthy Gluten-Free Cooking

I would like to experiment a little bit more with this recipe, but its a first attempt and turned out way better than I could have asked for. Pre-baking the crust before adding the toppings is key.

Gluten Free Pizza
1/2 cup warm water
1 tbsp. sugar
1 packet yeast
2/3 cup corn starch
2/3 cup sweet rice flour
1/3 cup potato starch
1/3 cup millet flour
1 1/2 tsp kosher salt
1 tsp. baking powder
1 tsp. xanthan gum
1 egg
1 tbsp. olive oil
1 tbsp. apple cider vinegar
plus 1/4 cup olive oil for spreading the dough

1. In a mixing bowl, combine the warm water, sugar and yeast. Let sit for 5 minutes or until the yeast proofs and is frothy.
2. In a separate bowl, combine all the dry ingredients and mix.
3. In another bowl, combine the egg, 1 tbsp olive oil and apple cider vinegar and mix.
4. Using a paddle attachment, mix the yeast mixture. On a low speed, slowly alternate adding the dry and egg mixture into the yeast mixture.
5. Scrape down the bowl and then turn the mixer on high and beat the dough for 5 minutes until there are no lumps. (The mixture is going to appear like a sticky cake batter)
6. On a jellyroll pan or close-bottom pizza pan, spread 1/4 cup of olive oil over the bottom and up the sides.
7. Place the dough in the middle of the pan. Cover your hand in oil and slowly spread the dough towards the edge of the pan. (This dough is really really sticky, so keep your hand well greased)
8. Preheat the oven to 450F.
9. Allow the dough to proof (almost double in size) while the oven heats.
10. Place it in the oven for 8-10 minutes if the dough has proofed to be 1/2"+, less time for a thinner crust.
11. Once the dough is golden brown, pull it from the oven and let it cool.
12. Top the dough with sauce, cheese, toppings and return it to the 450F oven for 5-10 minutes, or until the cheese has melted.

Cut and enjoy.

The edges were crunchy, the dough had a bit of chew to it and it didn't fall apart!!!
Gluten eaters went back for seconds and one even said "if you didn't tell me, I wouldn't have known it was gluten free."

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