• 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.

    dry ingredients
    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
    cornmeal

    liquid ingredients
    2 tablespoons honey
    1 1/2 cups water
    1 1/2 tablespoons olive oil
    2 large eggs
    1 teaspoon cider vinegar (I used Spectrum)

    pizza toppings
    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.
    • Mindy T.

      Very lovely, this pizza (even sideways). All your GF baked goods look fantastic, and I will look for the Ina Garten bread next time I’m out…

      Thanks for linking to my blog…

      http://mindycooks.blogspot.com

    • amy

      Ellen your pizza looks terrific–as Mindy says, even sideways! Next time you go to spread a gluten-free crust (or other dough) by hand, just wet your hands thoroughly, and you’ll have no problem at all with stickiness.

      Also, I saw your question over at Something in Season about the difference between potato starch/flour and tapioca starch/flour. I didn’t want to take over Brendon’s space with the answer, so I thought I’d come over here. So the answer–tapioca starch and tapioca flour are two different names for exactly the same thing. You’ll see both terms quite often in GF recipes. Potato starch and potato flour, on the other hand, are very different. Mostly you’ll see recipes (flour mixes, primarily) that call for potato *starch*. One of Bette Hagman’s mixes calls for a very small quantity of potato flour (the Featherlight Rice Mix, if I recall correctly). Potato starch is just that–the starch from the potato, separated out from all the rest of the potato. Potato flour is the whole potato, dried and ground up into a flour consistency.

      I hope that’s helpful! Let me know if you need more clarification.

    • Ellen

      Thanks Amy, for the tip and the clarification. Sounds like you might be an experienced GF baker? If so, and you have any suggestions for particular breads to make, I’m all ears. We have a group of people coming to our house at the end of July, and we’ll be serving breakfast and lunch, so I’m looking for breakfasty type muffins, scones, etc. Thanks so much!
      Ellen

    • Amy

      Hi Ellen! Yeah, I actually teach gluten-free baking here in California. I’d be more than happy (delighted, actually) to share some of my own recipes and tips with you directly, but I’d rather not post them online (I’m thinking cookbook at some point in the future)–but I’m not sure if there’s a way for us to communicate directly (i.e., without posting e-mail addresses online)? Anyway, if that’s not an option, I *highly* recommend Rebecca Reilly’s marvelous gluten-free baking book. Here’s a link: http://makeashorterlink.com/?G4A42106D

      While I worship at the shrine of Bette Hagman as much as the next person, Rebecca’s recipes tend to be much more elegant and sophisticated–they’re not at all hard if you’re a person who likes to cook and has some experience, but I have had students tell me that the book intimidates them. These are generally the folks who are entirely lost because they were not cooks pre-diagnosis. Rebecca was a trained chef prior to her own diagnosis (and those of her children), and she knows her stuff. Her recipes are lovely and yummy. What can you say about a woman who has given the world a recipe for, yes, gluten-free filo dough? Anyway, you’ll find loads of good stuff to serve to guests.

      But I’ll see if I can figure out this e-mailing thing…

      Amy

    • Ellen

      Amy,

      Try this. Go to my profile, then click on my web page (below my photo), and find our business email address and email me that way! I look forward to hearing from you:).

      Ellen

    • kate

      hey amy,

      where in california are you? i live in san francisco and could really use some tips!!

      kate

    • s.j.simon

      :) did you know how cheese was invented? It wasnt necessity, it was an accident, read this

    • Naomi Devlin

      Ellen,

      I don’t know if you’ll get on that well with the Rebecca Reilly book as you seem to be interested in exploring healthy and high protein grains.

      I had to buy Rebecca’s book as I am reviewing gluten free cook books at the moment and I was really disappointed to see that it was just another of those that relied on a gluten free mix of high GI flours and bean flour.

      The book I would recommend is; Complete Gluten Free Cookbook by Donna Wahburn and Heather Butt. There aren’t really any picks to drool over, but the recipes are great and use teff, sorghum etc, not all these unhealthy starches.

      Rant over…..

      x x x

    • Ashley

      Looks delicious! I can't wait to try this pizza recipe. Just today I posted on my blog about a fabulous pizza place that makes gluten free pizza, but it's always good to have a yummy at-home recipe available too. Looks great- can't wait to try it! :)

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