Saturday , August 8 2020

Finally… A gluten-free pizza worth making

I tested and re-tested this recipe until the dough consistency was right and it baked the way it should.
You can added whatever toppings you want. This is a shrimp pizza with a mixed green salad to garnish, and it was tasty!

 

 

Realize that gluten-free flour does not behave the same way chemically as regular flour, so it has to be prepared a little differently. Acid must be added (I used cider vinegar) and it should be baked at a lower temperature than typical pizza dough. Here it is.

Ingredients

1 1/2 cups gluten-free flour mix (I used one from Namaste Foods)1 1/2 cups tapioca flour (plus a little more for dusting the dough while rolling it out)

1 tsp salt
1 tsp gelatin powder (I used porcine)
1 packet of yeast
1 tsp sugar
1 cup of buttermilk
1 TB olive oil plus 2 tsp olive oil
3 tsp cider vinegar
cornmeal to coat the baking pan
good quality jarred tomato sauce
1 package shredded low-fat mozzarella
1 can of wild-caught salad shrimp (no phosphates)
1 handful of mixed greens
salt and pepper for greens
1 tsp white wine vinegar

Method

Preheat oven to 400 F. In a small saucepan, gently heat buttermilk to lukewarm. (It will separate a little and that is okay.) Don’t let it heat over 110 F or it will kill the yeast. In the bowl of a mixer, add yeast and sugar, lukewarm buttermilk, cider vinegar and 1 TB olive oil. Turn the mixer on low for a few seconds to combine. Let stand for 10- 15 minutes. It should look foamy like the picture below.

In a separate bowl, add flour mix, tapioca flour, salt and gelatin. Whisk briefly to combine. Turn on mixer and slowly add the flour mix to the yeast mixture. When it starts to come together, turn up the mixer to medium and allow to mix for about five minutes. The dough will become very smooth, but still a little sticky, like the picture below.

 

Put a little tapioca flour on your hands and the board (not too much), remove the dough from the mixer and form it into a disc. Cut it in half. Roll out first half into a 12′ circle. Put some cornmeal on a baking sheet and bake for 5 minutes. Remove from oven (it will crack a little, but is still tender inside), add the sauce, drained can of shrimp and top with about 3/4 cup shredded cheese. Bake for 10 minutes. In a small bowl, add the mixed greens, season with salt and pepper and add the white-wine vinegar and olive oil. Toss and put on top of the pizza. Serve immediately as it will get soggy if allowed to sit too long. Roll out the other disc and make another pizza!

 


About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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