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Pizza Pizza!

July 12, 2009

One of my first GF culinary successes was pizza.  I love pizza.  I put away my fair share of it as a poor college student, often at 3 AM after a night out (sorry, intestines!).  Despite the plethora of GF pizza mixes and pre-made crusts, I haven’t purchased a single one that tasted (or smelled) better than cardboard and I’ve wasted many dollars and hours making pizza that went nearly directly from the oven to the garbage can.

But I wasn’t going to give up.  After some tweaking and several failures, I have perfected the crust.  My husband loves this crust and my non-Celiac sister requests it when she comes to visit.  It’s everything you want in a pizza crust:  chewy, soft, and holds all the toppings you can pile on.  One of these pizzas lasts about 30 seconds in this house.

In all honesty, cooking  GF isn’t all that hard when you are talking about adapting a steak marinade, or alfredo sauce, or homemade salsa.  The problems come in when you are substituting wacky “flours” such as tapioca starch, teff, and garfava flour for your trusty all-purpose flour and are expecting the GF version to behave in the same way as the glutenous version.

Not gonna happen.

I find the best recipes to adapt to make GF are ones that are not heavy on gluten in the first place.  Few people can tell that you subbed GF soy sauce for regular soy sauce if if is only .01% of the recipe.  Recipes heavy on gluten such as pizza crust, bread, or cake are most definitely the hardest to master and take the most time, but are definitely the most rewarding when they turn out well.

The recipe below is adapted from several I’ve found over the years.  This is not entirely my recipe so I cannot take credit for it but I’m not sure exactly where credit is owed.

**

GF Pizza Crust

1 T. yeast (active dry)

1/3 c.  sorghum flour

1/3 c.  brown rice flour

1/2 c. tapioca flour

2 T. nonfat dry milk powder

1 t. guar gum (xanthan gum would also work, but my tummy quivers at the thought of it)

1/2 t. salt

1 t. unflavored gelatin powder (Knox brand)

1 t.  italian seasoning

2/3 c.  warm water

1 t.  olive oil (can be omitted)

1 t.  apple cider vinegar

**

Preheat oven to 425°F.

Sift first 9 ingredients together and dump into electric mixer.  Mix on low for about a minute, while you heat your water in the microwave.   When water is hot, slowly pour into mixer and add olive oil and cider vinegar.  Mix on high for 3 minutes.

I wouldn't lick this bowl.

I wouldn't lick this bowl.

Pour onto a pre-greased silicone baking sheet and spread into a pizza shape using a spatula.  You can also “flour” your hands and spread but the guar gum makes the dough incredibly sticky and hard to spread, so I find the spatula is the best bet.

The glove shape was totally intentional

The glove shape was totally intentional

Throw into the oven for 10 minutes to pre-bake the crust.   The crust should start to pull away a bit from the baking mat and will sometimes brown a bit, so check it before you pull it out.  Top with sauce and toppings and bake again for 7 minutes to melt the cheese and heat the toppings.  Let set for a few minutes, then cut and enjoy.

Rivals Pizza Hut, right?

Rivals Pizza Hut, right?

As you can tell, we have incredibly sophisticated pizza-topping taste:  pepperoni.  This is Hormel Turkey Pepperoni – the star of the show.  We also use use Prudhomme’s Pizza & Pasta Magic – awesome stuff.

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One Comment leave one →
  1. foodnfit permalink
    July 13, 2009 9:31 AM

    Yum! Can’t go wrong with pepperoni!

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