Learning to cook wheat gluten free is hard enough, but when it is coupled with sensitivities to yeast, egg, and milk, virtually everything to eat is a no-no. So, you simply have to find alternatives to these no-nos.
I used a Bob's Red Mill bread mix to make this crust, but I did NOT use the yeast packet in it. And, the following recipe made 2 8x10 pizzas. I wanted a pan pizza style crust not a thin crust.
Crust
Bob's Red Mill Bread Mix
1 cup brown rice flour
1/2 cup tapioca starch
4 tsp baking powder
1/2 cup vegenaise
Rice milk - enough to make a sticky dough (2-3 cups)
Preheat oven to 450 degrees.
I mixed all of the dry ingredients to well incorporate. Then I added the wet and barely mixed the dry with the wet. Next, I used Pam cooking spray, and greased my pans, and hands. I lightly floured the greased surface and hands with yellow cornmeal so the dough wouldn't stick as I patted it out.
Patting out the dough was sticky. I had to grab a handful, pat it out, and patch each handful together to cover the pan surface because it lacks the elasticity of a gluten pizza crust.
Bake the crusts until brown.
Remove from oven and add toppings, and cook until cheese is bubbly, almost to a browning point.
Left Pizza - Pepperoni
I sauteed pepperoni in a skillet on the stove top to pre cook, removing any grease which may puddle on the pizza. Then I topped the pizza with Ragu pizza sauce, pepperoni, chopped olive, chopped onion, banana peppers, cheddar shreds, and mozzarella shreds.
Right Pizza - Chicken Alfredo
I purchased a rotisserie chicken from the grocery store, deboned the breast and finely chopped. An Alfredo sauce covered the crust then topped with the chicken, baby spinach leaves, banana peppers, black pepper, and mozzarella cheese. I think next time I'll saute some garlic because it needed a pinch for a bolder flavor.
Light, airy crusts with great flavor! Much better than frozen.
No comments:
Post a Comment