Saturday, July 26, 2008

Ant's Gluten Free Pizza


I love my husband. He's an amazing man. One thing that I love about him is that he is an excellent cook. He rescued me from my Redbull & Ragu days. He learned how to cook at home, but also at work. He worked in both a pizzeria and a salumeria since he was 12. Since going gluten-free he has been frustrated in not knowing how to make a good gluten-free pizza. He made both New York & Chicago-style pizza all of his life and now had to switch gears and learn how to make gluten-free pizza. We bought mixes. We bought a new pizza tray. We tried recipes. We bought a new pizza stone. We threw away a ton of pizza.

Then I made the famous sandwich wrap. You know the one that Cindy on the Delphi Forums Celiac Boards made famous? You know the one that Kate @ Gluten-Free Gobsmacked perfected? Yes, that wrap.

I made it the other night. After I took it out of the oven, Ant tried it. He said it would be perfect for pizza. So, we made it last night.....

Ingredients:
  • 1 cup fine brown rice flour
  • 1/2 cup tapioca starch
  • 2 Tablespoons sugar
  • 2 teaspoons xanthan gum
  • 1 Tablespoon instant yeast
  • 1/2 teaspoon salt
  • 3/4 c. water
  • 1 teaspoon cider vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 eggs
  • 2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

  1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
  2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
  3. Slowly add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.
  4. Oil the bottom of a pizza stone and lightly dust oiled stone with the sweet rice flour
  5. Scrap dough onto oiled/dusted stone and press as thinly as possible (fill pan)
  6. Using a fork, tap indentations across the entire dough.
  7. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
  8. Preheat oven to 425F.
  9. Bake for 7 minutes
  10. Place your favorite toppings on the crust - we used sauce, cheese (shred your own), oregano, and basil
  11. Place back in the oven and bake until the cheese is nice and melty
  12. Take out of the oven and let it sit for a few minutes
  13. Serve and enjoy!

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