Friday, March 19, 2010

Gluten Free Pizza

My cookbook just falls open to this page. It's splattered, it's dog-earred, it's made alot!
Why? Because it tastes like the real thing and is good enough to serve to anyone. The Friday night pizza night is back.

When I first got diagnosed I cried when I couldn't have pizza anymore. I searched and searched for a good recipe, and this is it!
The flour mix comes from Bette Hagman, a pioneer in Gluten Free cooking.  
(I would really, really love to meet her someday, and give her a HUGE thank you!)
I changed her method a little, it just seems to mix a little better than the original.

*Update: Sorry about the confusion about the flour mix to use.  I just linked the Pizza Mix to the flour mix to use.  Does that make sense?  What you will do is make up the flour mix, it contains rice/tapioca flours, xanthan gum and some other important ingredients, mix together, and store on your shelf for whenever you need to make pizza, bagels, or French bread.  Here's the link again: Pizza Flour Mix.*

(This makes 1 crust, double it to make 2)

Dry Ingredients:
1 1/2 cups Pizza Mix 
3 T. dry milk powder
3/4 t. Italian Pizza seasoning
1/2 t. garlic powder
1/2 t. salt

Wet Ingredients:
2 egg whites
1 1/2 T. olive or canola oil
1/2 t. vinegar

Yeast Ingredients:
3/4 cup warm water
1 t. sugar
2 1/2 t. dry yeast granules (don't double if making 2 crusts)

Dissolve the sugar in the water, gently stir in the yeast granules. Set aside and let the yeast grow until there is foam on the top of the water.
Meanwhile, place wet ingredients in the bowl of your heavy-duty mixer.
Add in the dry ingredients to the wet, then add in the water/yeast mixture.
 Beat on medium speed for 3 1/2 minutes.

Grease a cookie sheet (or 2) with shortening (this will "fry" the bottom of the crust, making it taste like it came from a take-out place). Spread the dough to make a square or circle to the thickness desired.

Let rise 10 minutes. (This is when I preheat my oven to 400 degrees). Bake for 10 minutes, while preparing the toppings.

Top with your favorite sauce, cheese, meats, etc...possibilities are endless! Bake again about 15-20 minutes or until done and cheese is golden brown.

Enjoy! This is my all-time favorite!


Michelle M. Nielson
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