Sunday, June 3, 2007

pizza ( an adapted version)

The GF pizza struggle is a classic one, finding a dough that works and tastes good is a real challenge. P and I have found one that we both enjoy and regularly make it and slather it with all sorts of yummy things. Pesto, feta, roasted red pepper, onion and artichoke is a fav but so is plain old pepperoni and mushroom ( make sure it is GF pepperoni). Here is the crust recipe I like.

Sometimes I do the needing part in the breadmaker and sometimes I do it by hand. To do it in the breadmaker dump in the liquids first and be sure to dissolve the gelatin in the hot water first, then mix all the dry ingredients in separate bowl before adding them to the breadmaker pan. Set the breadmaker just to mix and knead, then follow the directions below.

1 tablespoon gluten-free dry yeast
2/3 cup brown or white rice flour*
1/2 cup tapioca flour
2 tblsp dry milk powder
2 tsps xanthan gum
1/2 tsp salt1 teaspoon unflavored gelatin powder
2/3 cup warm water ( at least 105 degrees F)
1/2 tsp sugar
1 tsp olive oil
1 tsp cider vinegar
Oil for the pan

Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, and salt, on low speed. Add dissolve the gelatin powder in the warm water and then add the sugar , olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. Or use a Breadmaker to blend ( see above)

Put mixture into 12-inch pizza pan or on baking sheet that has been oiled already. Liberally sprinkle rice flour onto dough, roll out dough into a large circle, use more rice flour as needed to prevent it from sticking. Then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 15 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 15 - 20 minutes or until top is nicely browned. If necessary turn broiler on for a few minutes to brown the cheese.

It's good, really good and still good the next day. I think the thing that I like best about this recipe is that it is good cold unlike most GF things.

* If I am doubling the recipe I use 2/3 of a cup of each

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