Friday, February 24, 2012

Gluten-Free Pizza Crust

Since I know many people in my world who are suffering from Gluten intolerance issues, or just trying to avoid eating gluten-laden foods, I thought I'd share this!!! I myself, suffer from a metabolic issue with wheat - not an allergy, not Celiac, but my body just doesn't metabolize wheat the way most others do.

From "Mennonite Girls Can Cook" cookbook:

  • 1/2 C (75 mL) warm water
  • 1 tsp (7 g) sugar
  • 1 tsp (6g) gelatin
  • 1 rounded TBSP (10 g) active dry yeast
  • 1 tsp (5 mL) olive oil
  • 1/4 C (60 mL) milk
  • 1/2 C (70 g) white bean flour
  • 1/4 C (40 g) millet flour
  • 1/2 C (80g ) potato starch
  • 1/4 C (30 g) tapioca starch
  • 1 tsp (10 g) xanthan gum
  • 1/2 tsp (5 g) salt
  • sweet rice flour for rolling
  • cornmeal for dusting pan
  1. Mix 1 tsp sugar and 1 tsp gelatin in cup. Whisk in warm water and then yeast. Set the cup into a warm water bath to keep warm. Let proof until doubled.
  2. Pour oil and milk into mixer bowl, add proofed yeast and mix lightly.
  3. Blend dry ingredients well, add all at once to liquid mixture.
  4. Mix on low until blended, then mix on high for 3 minutes.
  5. Turn out on floured surface, knead lightly. (use your rice flour here!!)
  6. Roll out to form a 13 inch/33 cm circle. Roll edge under to form a thicker crust edge.
  7. Cut some parchment paper to fit your pizza/baking pan and dust with cornmeal.
  8. Carefully transfer rolled crust to parchment paper.
  9. Bake at 400 F/ 205 C for 20 minutes.
  10. Remove from oven, cool slightly, spread with sauce and toppings.
  11. Bake another 20 minutes or until pizza is done (melted cheese, hot through). If your edges brown too quickly, cover with foil strips.
I've not made this particular recipe yet, but I do know that the ladies who penned this book are awesome! So far, I've loved every one we've tried...

ALSO - a note for pizza making - I will pre-cook most of my toppings! Things like peppers or onions get sauteed or steamed briefly to help them be not quite so crunchy, and your pizza not be too soggy from the moisture level of the veggies! Obviously, if you're using ground meat, you'd want to season/brown it and drain it well first...cured meats like pepperoni or prosciutto don't need cooked.

We've also recently discovered the intense flavor of artichoke hearts on our pizza! A great way to boost flavor without having to use tons of cheese (if you're into avoiding fat or lots of cheese for some reason...)

1 comment:

Inkling said...

I too get lots of fun idea from the MGCC site, though I often have to "healthy" things up since some of them tend to use things like canned soups and spice packets that we don't use. The bean flour could be good for some, but we find it's hard on our tummies over here and is an even stronger flavor/smell than the sorghum flour. I still don't know why that is, because we love actual beans all the time here. Do you think it just takes some getting used to or something since it's in the flour form? Just curious.