Gluten-Free Pizza Crust Recipe
By Karen Keb
Understanding the need for gluten-free pizza these days but not being a gluten-free cook, I turned to an expert for advice. Karina Allrich, the “Gluten-free Goddess,” spent a considerable amount of time developing this superb “GF” crust. “These particular flours bring superior flavor and a perfect pizza crust texture,” she says. “Slightly golden crisp at the edge, with a tender, flexible middle. Not too thick and not too thin. You can hold a slice in your hand and bite.”
HOMEMADE PIZZA RECIPES:
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Gluten Free Pizza Crust Recipe
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup gluten-free millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons plus 1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast
1 1/4 cups warm water (110-115°F), divided
1/4 cup good-quality olive oil
1/4 cup organic free-range egg whites, beaten, or egg replacer equivalent to 2 eggs
1/4 teaspoon light-tasting rice vinegar
Extra-virgin olive oil
Fresh garlic and Italian herbs
Fresh vegetables and cheese
Grease two 12-inch pizza pans; dust lightly with gluten-free flour. Set aside.
In large mixing bowl, whisk together flours and dry ingredients.
Proof yeast in 1 cup warm water with a pinch of sugar.
Add proofed yeast to dry ingredients. Add olive oil, egg whites and vinegar.
Beat until dough is smooth and sticky. Add remaining water if needed. Dough should be creamy smooth and not too thick. It’s not sturdy like typical bread dough; it almost borders on batter.
Using silicone spatula, divide dough in half. Scoop each half onto center of prepared pans. Using clean, wet hands, press down lightly and flatten dough to create a thin, even pizza shell, with slightly raised edges. You’ll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
Set pizza shells in warm spot to rest and rise for about 15 minutes.
Heat oven to 400°F.
When oven is hot, place pans side by side on center rack (if oven is too small to do this, use two racks; rotate pans halfway through baking to avoid overcooking on lower rack).
Bake for 10 minutes, or until golden. Remove from oven.
Brush shells with extra-virgin olive oil. Season with additional sea salt, garlic and Italian herbs. Top with your choice of fresh vegetables and cheese.
Broil for 4 to 5 minutes, or until cheese is melted. Don’t overcook.
— Recipe printed with permission from Karina Allrich, Gluten-Free Goddess®.
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