I made an attempt at a gluten free pizza this evening for dinner. I was a little hesitant as I have tried other pizza crust recipes in the past with no luck. The crust usually turns out soggy and it tastes just like you’d expect a gluten free crust to taste….disgusting! I took a recipe I had previously and adapted it based on my knowledge of the different gluten free flours in my kitchen. Here is what I came up with:
- 1/2 cup sorghum flour (sorghum is probably the best ‘all purpose’ gluten free flour…much better than rice flour)
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 cup teff flour (great gluten free flour…..adds moisture and softness to dough)
- 1/4 cup amaranth flour
- 2 tbsp dry powdered milk (adds volume, texture and nutritional value)
- 1 tsp gelatin powder (helps dough to stay together)
- 1 tsp salt
- 2 tsp xantham gum
- 2 1/4 tsp active dry yeast granules or one package of yeast
- 1/2 tsp agave nectar (or honey)
- 2 tsp olive oil
- 1 1/2 tsp cider vinegar
- 1/2 cup lukewarm water
- Preheat oven to 400 degrees
- Place all dry ingredients in a large mixing bowl and mix
- Use an electric mixer and add agave (or honey), vinegar, olive oil and gradually add water.
- Test dough by taking a small amount into your hands and making sure it sticks together. If it does not, add more water, 1 tbsp at a time until the dough stays together.
- Remove half the dough from the mixing bowl and place in a ball on the centre of a piece of plastic wrap. Top with another piece of plastic wrap and roll out dough into a circle using a rolling pin. Remove top layer of plastic wrap from dough. Place pizza pan on top of dough and turn over so that the dough is transferred to pan safely. Bake about 7 minutes until the dough is firm. Repeat with second pizza or freeze dough to use at a later time.
- Remove pizza from oven. Increase oven temperature to 450 degrees
- Top with your favourite toppings – I added pasta sauce, chorizo, yellow pepper, mushrooms and mozzarella cheese. Bake an additional 5 – 7 minutes.
My observations? Eh…probably a 7 out of 10. Better than I expected but the dough was a little less crispy than I wanted it to be. The reason? Well….I only set the oven to 350 degrees instead of 400 degrees. I think by CORRECTLY following my own instructions the next time, the pizza dough will turn out a lot better. However, it still turned out pretty tasty. It was an enjoyable meal, served with some butternut squash and pear soup.