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Sunday, December 13, 2009

Gluten free pizza dough...

This recipe is so easy, there is no reason to not eat plenty of pizza as a gluten-freer. Pizza dough from scratch does not usualy conjur up images of getting food on the table fast, or something as quick as 'ordering in'. But I have timed this...and from start to bringing a hot pizza to the table finish: 46 minutes. The same time it would take to look up the place that delivers pizza (although we all know it wouldn't be gluten free), call, order, wait...wait...then the doorbell.
If you have a well stocked pantry, then gluten free scratch baking is really quite simple.
Plus, this one makes my list of multi-taskers, as it can become several other things (I will list after the recipe).

The base for this recipe comes from Tom Sawyer's site and his famous GF flour (that you all know I use). I have changed it a tid-bit.

Gluten Free Pizza Crust

2 tsp sugar
¼ + 3 tbs warm water
1 pkg rapid dry yeast (or 7 grams by weight measure if you buy the big bag of yeast from Bob's Red Mill like me)
1 ¾ cup Tom Sawyer Gluten Free Flour
1 tsp Italian seasoning (optional)
½ tsp salt
1 ½ tsp baking powder

2 tbs olive oil
2 eggs
1 tsp vinegar

Mix sugar with the warm water and yeast and let sit while you prepare the rest of the ingredients. (Make sure yeast is at about 100-105-degrees, hot tap water).
Mix the gluten free flour,Italian seasoning, salt, and baking powder.
Then in a seperate bowl blend the oil, eggs, and vinegar, then add that to the yeast mixture.
Pour the wet mixture into the dry and mix with a fork. The dough should be very wet and sticky. Gluten free yeast dough must be very wet and moist in order to rise. It will not be like a standard pizza dough. Because climates vary, if your dough is not very wet and sticky, add more water, 1 tbs at a time until it is. Put this in a spot to rise while you prep the rest of your toppings.

For toppings, use whatever you love. I enjoy spreading with tomato paste, in lieu of sauce on my pizzas for a super intense tomato essence, and it prevents the 'cheese slide' that occurs from too wet of a sauce.
But it is the ultimate in creativy, the pizza crust in a blank slate. In the picture shown, I spread it with pesto, mozzarella, and fresh cut tomato. Then when it came out of the oven, I topped it with arugula and drizzled it with a balsamic vinaigrette.

So back to the crust. In the time it has taken for you to slice, chop, or grate your toppings, it will have puffed. It does not rise like standard dough...but it becomes airy.

To prep the dough for topping, oil the bottom of a 13-inch 9give or take) pizza pan. Then using oiled or floured fingers, gently press the dough out into a circle. Top it as desired, then bake in a 400-degree oven until the crust is cooked and crisp and toppings melted.

This crust freezes great. After it has puffed and risen, wrap in 2-layers of plastic wrap and freeze.
Also make these out of it:
  • Flatbread-roll out into thin 6-inch rounds and cook on a dry skillet on top of the stove
  • Garlic sticks-roll into a rectangle, cut into strips, top with butter, garlic, and parmesean for bread sticks  

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