Once upon a time there was a girl who recently went on a gluten free diet. This girl LOVED all things wheat, especially pizza. She used to make pizza by scratch at least once a week. She was sad to learn that she couldn’t make it as she was used it. So this girl went to the store and found a gluten free pizza crust mix (made by some one who rhymes with Rob’s Bed Hill) – she was beyond excited and couldn’t wait to try it out. So that night she made this crust. She baked it. She put toppings on it, and took the first bite AND… it was awful. Seriously bad. Like had to drink a lot water and put extra cheese on it and use a spoon bad. She even cried over this pizza, and started to picture her future without pizza. It was very very sad.
Then one day, about two weeks later she read a gluten free cook book that promised good, crispy pizza crust. She was hesitant. Yet, she tried it. She mixed and waited, baked and put toppings on it. Then she took her slice, took a bite… AND IT WAS GOOD! She was exuberant! She cried happy tears. Pizza was back in her life to stay!
And they lived happily ever after….THE END!
Ok that was a little bit dramatic, but very true. :-)
The thing I love about pizza crust is the the fluffy inside and the crispy outside. Mmmmmh, its amazing. You see, gluten helps make bread stretchy and fluffy – and amazing. Take that out, and you are left with very dense, thin, odd tasting crusts – like the one for “Rob’s Bed Hill”. I just got this cookbook called Cooking For Isaiah. The author, Silvana Nardone, is the Editor of Rachel Ray’s cookbooks and owns a bakery. So she knows what she is doing.
So for my Gluten Free Friday, I am sharing with you this great gluten free pizza dough recipe.
The Perfect Gluten Free Pizza Crust
- 2 cups Silvana’s All-Purpose Flour (See below)- ((Or if you are eating gluten, use regular flour))
- 1 Package active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt (or less, I thought it was too salty for my taste)
- 2 large eggs white, slightly beaten
- 2 tablespoons extra-virgin olive oil
1. In large bowl whisk together the flour, yeast, sugar and salt. Add the egg whites, olive oil, and water. Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.
2. Divide the dough into two pizzas. Using floured wax paper or parchment paper roll with a pin or finger tips into 1/4in thick circles. Cover with plastic wrap and let sit for 30 minutes.
3. Using a baking stone (or pizza pan) – slide each piece of dough into a 450 degree oven for 8 minutes. The bottom should be puffy and crisp.
4. Then add your toppings, and bake again for 6 to 8 minutes. ENJOY!
Silvana’s All Purpose Flour (Gluten Free)
- 6 cups white rice flour
- 3 cups tapioca flour
- 1 1/2 cups potato starch
- 1 tablespoon salt
- 2 tablespoons xanthum gum
Mix all ingredient in an air tight container. Shake until well mixed. Makes about 4 pounds of gluten free flour that can be used for anything you are baking (AND ITS AWESOME!).
P.s. I just saw this recipe for a Cauliflower Pizza Crust. Has anyone tried anything like that? It sounds interesting.