My first attempt at gluten free pizza and I am pleased!!! Of course, I have no idea why I can’t get the picture to turn so that you’re not looking at it sideways, but oh well, you get the idea, right? The outer edges and bottom of the crust were crisp, the inside was softer, and all in all, it was very tasty. I adjusted the recipe just a bit by adding 1 tablespoon each of quinoa and teff flour. I wanted to give it a browner color and also some more protein. I heard recently that the Boston Marathon runners from Ethopia run particularly fast because of the protein in the teff flour, a major part of their diet, so I figured it would be good to add it to the pizza dough.
The recipe made enough for two pizzas and I made both of them. We’re going to have the second one at room temperature, for dinner tomorrow night, while we picnic and watch the fireworks over the Charles River in Boston.
If you make this at home, experiment with the toppings. This version included red onion, zucchini, and red pepper which I mixed with olive oil and salt and pepper and then roasted for about 40 minutes at 400 degrees. The first layer, beneath the roasted veggies, was mozzarella cheese. I also drizzled some olive oil over the top of the pizza after the first 10 minutes in the oven and before I added the toppings.
Just a note that when I spread the dough onto the two pizza pans, it was a bit sticky and unwieldy to handle. Sprinkling the cornmeal on top of the dough made it a bit easier to work with. And lo and behold, the short rising gave it enough time to get less sticky. So, be patient with the dough. It deserves your love and attention!
I got the recipe from the Authentic Foods website and made some modifications to it.
1 cup garbanzo bean flour (I used Bob’s Red Mill)
1 cup white rice flour
1 cup tapioca flour
1 tablespoon quinoa flour
1 tablespoon teff flour
1 tablespoon xanthan gum
1 teaspoon salt
1 teaspoon garlic powder
1 packet red star yeast
2 tablespoons honey
1 1/2 cups water
1 1/2 tablespoons olive oil
2 large eggs
1 teaspoon cider vinegar (I used Spectrum)
1 red pepper, sliced not too thin, not too thick
1/2 medium red onion, cut into chunks
1 medium zucchini, sliced not too thin, not too thick
olive oil (enough to lightly coat the veggies)
salt & pepper to taste
mozzarella cheese, shredded
Before you start the pizza dough, mix all the pizza toppings except for the cheese. Spread evenly in a large flat pan and bake at 400 degrees for about 40 minutes. Mix several times. If they are beginning to burn, take them out of the oven. They can stay in the pan until you’re ready to put them on top of the pizza.
Mix all dry ingredients except for cornmeal in a medium bowl. Slowly mix all liquid ingredients in the bowl of a stand mixer. Slowly add the dry ingredients to the liquid and mix at high speed for 2 – 3 minutes. Divide dough mixture onto 2 pizza pans. Sprinkle cornmeal on top of the dough and pat evenly, spreading the dough to make it thinner (or leave it thicker if you prefer). Place pans in a warm area and let rise for 25 – 30 minutes. Bake in a 350 degree oven for 10 minutes. Remove from oven.
Brush some olive oil on top of each pizza. Cover with shredded mozzarella cheese. Distribute the roasted vegetables as evenly as possible. Bake in a 400 degree oven for 10 minutes, or more depending on your oven and how melted you like the cheese.