Gluten Free Pizza (Monday Meals)

My daughter is Autistic. While it hasn’t been proven medically, we have found that keeping her Gluten Free helps with her behavior. One of her favorite foods (like all kids) is pizza. Luckily we have been able to find GF alternatives that she likes – not so much with bagels.

Below is a simple recipe that we like – it’s pretty basic and can easily be changed. The crust is sweet which masks the fact that it is GF. Reheating is best done in skillet rather than in a microwave – which just makes the crust chewy. From start to finish this should take you an hour and will yield four servings, depending on how hungry you are. Similarly, the calorie count will change with your toppings.

Ingredients (dough only)

2 cups gluten free flour*
2/3 tsp salt
1/2 tsp baking powder
3 tbs sugar
1 tbs yeast
3/4 cup warm water
2 tsb olive oil

Preheat the oven to 350 degrees. In a small bowl, combine yeast and 1/2 cup warm water (around 110 degrees). Set for 5 minutes to activate. Add one tbs of sugar a few minutes in.

In a separate bowl, combine flour, salt, baking powder and remaining sugar – whisk until well combined. Make a well in the dry mixture and add the yeast, 1 tsb of olive oil and 1/4 cup warm water before mixing it all together. As you blend (I use my hands) you will get a sense of the density of the dough. Add more olive oil and water as necessary but do so sparingly and slowly – you want the dough to form a nice solid ball.

Lightly coat a baking sheet or pizza stone with some olive oil (I hate non-stick spray but feel free to use that) and put your dough in the middle. Use your hands to flatten the dough, working from the middle out. Don’t use a rolling pin – it will stick to the dough. Try to make it even, less than a 1/4 inch thick. Put the dough in the oven and pre-bake it for 25-30 minutes, or until it looks dry.

Remove the pizza from the oven and cover with your favorite toppings. Here I used basic tomato sauce, a three cheese blend and some GF pepperoni. Yum! Put it back in the oven for another 20-25 minutes or until the edges are golden brown and the toppings are warm and bubbly.

Cut and serve.

*I used Trader Joe’s GF all-purpose flour which is a combination of whole grain brown rice flour, potato starch, rice flour and tapioca flour. In my experience, gf pizza made with quinoa in the crust is also really good. I tend to shy away from corn flour as it just tastes like a tortilla chip. Not that there’s anything wrong with that.

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