GLUTEN FREE PIZZA CRUST RECIPE
This is a great recipe for Pizza base and is inspired by my friends over the pond at http://www.facebook.com/celiacguide. I’ve converted it for those of us who use Gas Mark X and substituted UK ingredients and have found it works a treat (though I got in an oily mess the first time I made it) but soon mastered.
1/4 cup millet flour
1 cup rice flour
1/4 cup arrowroot powder or starch (they are the same thing by the way) (if you don’t have this use cornstarch or more tapioca starch)
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1 1/2 Tablespoons sugar
1 teaspoon sugar for proofing yeast
2 1/2 teaspoons active dry yeast
3/4 cup warm water, (heated to 115 -120 degrees)
2 Tablespoons ricotta cheese (for casein free try almond meal)
2 1/2 Tablespoons olive oil
1/2 teaspoon red wine vinegar or apple cider vinegar
1 Tablespoon Honey
Season to taste with a little Italian seasoning or paprika for a little warm peppery taste. Some may like to leave it as it is and let the topping carry the seasoning.
Place your pizza pan in the oven and heat the oven to 100 degrees C (Gas Mark 1/4) to get warm.
Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients.
Next, combine all the dry ingredients and sift together in the bowl of your Kenwood or food processor mixer. Heat 3/4 cup of water until it reaches 46- ish degrees C (No thermometer? No worries, its half way to boiling – a little more than luke warm. In a separate small bowl, place your yeast and the teaspoon of sugar. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe.
At this point, you want to double check and make sure all your ingredients have come to room temperature. Turn the mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull.
Add the rest of the water slowly until the right consistency is achieved. You may need another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to keep an eye on this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.
Once you have the pizza dough made, take the pizza tray out of the oven. . Line the pan with parchment or greaseproof paper and lightly brush with olive oil. With a spatula, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. At this point, you want to create a beautiful crust edge to your pizza. This can be tricky with such sticky dough. Cover your hands in olive oil and shape the edges like you want them. If you find your hands getting too sticky get a little more olive oil on your hands. You don’t want your dough to be too wet, so be careful.
At this point, I put the tray back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 200 degrees C (Gas mark 6) for 10 minutes to prebake the crust.
Then go crazy adding your favourite toppings! Put back in the oven for about 7 minutes maybe more. If you want your cheese to brown you could give it an additional 2 minutes under the grill.
Note:You can make this pizza without letting it rise with excellent results!