Gluten Free Pizza

I’ve been using this recipe for gluten free pizza for quite some time. It comes out pretty good, but it was time for a change.
I couldn’t decide on one recipe, so I combined recipes and techniques. This recipe from the Gluten Free Cooking School was the base recipe, but I used Gluten Free Mommy’s pizza flour blend as inspiration for the flour mix. Below is what I came up with. This will be our new pizza. The flour list is long, but it worked well and both me and the boyfriend really liked the taste of the dough.

0. Preheat the oven to 400. And really, I recommend an oven thermometer. Turns out our oven is off quite a bit, and to get 400, I have to set the dial for a bit less than 350.
1. Heat 1 1/3 c milk in the microwave (or stove top) until warm, but not hot. Add in 1 T yeast and 1 t sugar. Set aside and allow to proof.
2. In a medium bowl mix:
1/4 c millet flour
1/2 c white rice flour
1/4 c brown rice flour
1/4 c sweet rice flour
1/2 c tapioca flour
1/4 c corn starch
1/3 c sorghum flour
1 t salt
2 t xanthan gum
Mix these together well.
3. To the yeast mixture add
2 t olive oil
2 t cider vinegar
4. Add the wet ingredients to the dry ingredients and mix well. Mixing by hand should be perfectly fine for this recipe, just make sure you get everything combined.
5. Tear off two pieces of parchment paper (or grease your pans, whatever your method of madness).
6. Divide the dough in half and put one half on one piece of parchment.
7. Pour a small amount of olive oil in a small dish. Oil your hands up well and spread the dough out. This is the technique used in the epicurious recipe, so you might want to read that. This dough does puff up a bit, so if you want thinner crust, spread your dough out more, if you like doughy and puffy, leave it thicker.
8. Bake for 8-9 minutes. Actually, you should probably do 10-12. It’s what we’ll do next time. I think it will make for a better result in the end.
9. When your crust is slightly browned, take it out, let cool for a bit, then ‘baste’ with a bit of olive oil. Then top as you like. Mine had chipotle tomato sauce (recipe to follow), ‘pizza seasoning’, a touch of sugar, sliced tomatoes, grated mozzarella, pepperoni, random left over mushrooms, and a sprinkling of both romano and parmesan cheeses.
10. Bake until the cheese is slightly browned. We started with 10 minutes, which wasn’t enough, and ended up around 15 minutes or so.

As I said, this will be our new pizza recipe.
And this gets a local food check because it used tomatoes from my CSA box and from my garden. Yay!

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One Response

  1. […] contemplated trying a new recipe, but the suggestion was to use the pizza recipe we normally use, just not split it in two, and put it in a deep dish pizza dish instead. So while […]

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