Maybe it’s just this time of year, or maybe it’s the weather, but pizza is on the brain for a lot of folks right now! There’s been a lot of chirping about gluten-free pizzas on Twitter and Facebook recently, that’s for sure!
I just returned from the Charlotte GF Expo and one of the most popular recipes there was my foccacia! People loved it so much that I had to make 3 more recipes while at the table signing books and talking to folks about gluten free (which also tells you that the recipe must be easy!)! Give it a try, you won’t be disappointed, whether you make pizza or foccacia!
Mind you, I’ve made a lot of gluten-free pizzas. I’ve made them for dinner parties, I’ve made them for cooking classes of 85 people, I’ve even made them for food shows for hundreds of samplers. I have never had a complaint, but I have actually seen a few tears from folks who have been deprived of real pizza for so long. Real pizza strikes a chord with people. It’s right up there with bread and chocolate chip cookies as the top 3 things folks think they will miss most when going gluten free. I suppose rice cracker gluten-free pizzas have their place, but when you want a real pizza with a real doughy crust, this will be your go-to, real pizza recipe (but be ready, it could be a real tear-jerker for you, too!).
To bake this pizza or flatbread, I recommend using a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil. They are usually circular pans and have lots of little holes in them to help the air flow and to make the outside of the crust crisper, while allowing the inside crust to remain chewy. These also work on the grill! Yes, I’m talking grilled pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza oven quality to the crust and is truly delicious (just be sure to monitor it so that it doesn’t burn!).
I also love using portable pizza ovens like the Presto Pizazz® Pizza Oven. This handy gadget is fun to watch in action and takes any guess-work out of rising and baking a pizza. Another option is to simply cover a baking sheet with aluminum foil sprayed with cooking oil and bake the pizza in a round or rectangular shape on that. Whichever pan or method, this recipe can make a thin or thick crust and will make your whole family happy. Particularly when using a regular baking sheet though, don’t make the center of the crust too thick or use a very watery pizza sauce, as it will be harder to get that part of the pizza nice and crispy on the bottom.
If you’re more of a visual learner, take a moment to check out this how-to pizza making video from GlutenFreeda. Aside from the fact that the boy (ahem, young man) making it is adorable, he is a pretty darn good video host for showing just how easy it is to make an awesome homemade gluten-free pizza! He uses my flour and recipe, of course, as they’ve “experimented with quite a bit of flour and figured out this one’s the best!” Ahhhh – shucks.
*High altitude adjustment: add 1 extra egg white, decrease the rise time to 20 minutes, and increase the oven temperature to 400°F.
The fun part of making your own pizza is topping it however you want! Veggies & dairy-free dairy-free cheese for me, please!
Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
Whisk together dry ingredients except yeast; set aside. If using water and milk powder, add the milk powder with the dry ingredients.
In a large mixing bowl, combine egg whites, olive oil, cider vinegar and liquid (half & half, creamer or water).
Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining liquid to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Yes, it’s so easy a 5 year old can do it! Oil your hands liberally and spread!
Prepare a pizza pan or baking sheet by lining with foil and spraying with cooking oil. Spoon the dough into the middle of and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle. Raise the outer edges so the sauce won’t spill out.
OR liberally dust a sheet of parchment paper or a silicone baking mat with Jules Gluten Free™ All Purpose Flour. Dust your hands and rolling pin, as well. Scoop the dough into a ball onto the paper or mat and begin to roll out gently, in opposite directions, until the dough is approximately 15 inches in diameter. Roll the crust edges up to form a raised outer crust. Slide the parchment or mat onto a baking tray.
Cover with parchment and let the crust rise 20-30 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.
Grilled chicken & cheese pizza!
Lightly brush olive oil onto the crust edges. Spread with sauce and toppings (or if making foccacia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 20 minutes, or until the cheese is bubbly, if using.
Note: You may par-bake the crust, freeze and bake for later use. If doing so, stop baking after the first 15 minute bake cycle, cool, then wrap in foil then put in a zip-top freezer bag and freeze for later use. Remove from freezer when ready to use and thaw at least slightly. Then preheat oven to 400° F, spread sauce and toppings and bake for 20 minutes, or until the cheese is bubbling or the focaccia is lightly browned.
This entry was posted on Wednesday, February 16th, 2011 at 8:18 pm and is filed under Pizza, Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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