Thursday, September 23, 2010

My New Favorite GF Pizza Recipe

The pepperoni-only portion of this pizza has soy-free rice cheese on it. Apparently my son does not like the rice cheese baked so I would recommend leaving it off and just putting sauce and other toppings.

I have been very unimpressed with most GF pizza recipes I have tried. Last night I searched for a new one and found one that I really liked. It actually would have made a fabulous dessert pizza (with cinnamon and glaze...mmmm!) as well. (If you want this one less sweet then leave out the sugar and use the original recommendation of millet and rice flour instead of oat and sorghum like I used).

I adapted this recipe from GlutenFreeMommy.

2 Tablespoons almond meal
2 eggs (I used 1 egg and 1 egg's worth of egg replacer because I ran out of eggs)
2 1/2 Tablespoons olive oil
1/2 teaspoon apple cider vinegar
1 Tablespoon Honey

1/4 cup sorghum flour
3/4 cup oat flour (I actually used 1/2 c oat and 1/2 cub Bob's all purpose flour, just to get rid of the extra Bob's I had)
1/4 cup sweet rice flour
1/4 cup cornstarch
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1 1/2 Tablespoons sugar

1 teaspoon sugar for proofing yeast
2 1/2 teaspoons active dry yeast
1/4 c warm water

1/2 cup warm water

  1. Preheat oven to 375 degrees.
  2. Mix liquid ingredients together and set aside until room temperature. Do not mix it in with dry ingredients cold.
  3. Combine all the dry ingredients and sift together in a bowl.
  4. In a separate small bowl, place your yeast and the teaspoon of sugar. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature.
  5. Add the egg mixture to the dry ingredients and mix.
  6. Add the yeast mixture.
  7. You want the dough to look like stiff cake batter. The dough should hold the swirls of the mixer, but it should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved.
  8. Grease pan or grease parchment paper and place on a pan. With a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. Cover your hands in olive oil and shape the edges like you want them. If you find your hands getting too sticky get a little more olive oil on your hands. You don’t want your dough to be too wet, so be careful.
  9. You can either let the dough rise and then cook it, or bake the crust as is. I baked mine at 375 degrees for 15 minutes.
  10. Then add toppings and place back in the oven until toppings are heated and/or melted