Thursday, 31 May 2012

Gluten Free Pizza (take 2)

Gluten Free pizza base, homemade tomato sauce, bacon
Italian sausages, spinach, goat's feta cheese
Last night we had pizza and I thought I wanted to try a new recipe. I looked on one very good Gluten Free website:

The recipe is pretty straight forward however there is a little trick to place the dough into the dish.

2 cups tapioca flour/starch
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar  honey
1 1/4 cup warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar honey
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.
In a large mixing bowl, whisk together the flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar.
Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan.

Tip for spreading the dough: Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
I would recommend to this operation next to the sink, you literally have to rinse your hands every second time you touch the dough but it is well worth it.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Blind bake at 200 Degree C for about 15 minutes.

Leave to cool and take it out of the pan. Spread the sauce and add the topping. Place back in the oven to back for another 20 minutes. Your dough will be very crispy just like the non gluten free pizza.
I didn't do the above the first night and my dough was crispy on the outside but kind of soggy on the inside where most of the topping was. Tonight I followedf my own instructions and it worked perfectly. It is a bit of work but well worth it. I would have posted a picture but... well I ate it all, it was THAT GOOD!

Happy Baking everyoone :)

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