Gluten free pizza

I’ve been away. Um, not on a trip, I wish I had gone on a trip. Somewhere lush and green with figs, honey & halloumi… er, I’m craving figs and honey drizzled Cypriot halloumi.

I’ve missed everyone.

I’ve been on mummy duties and it has been non-stop. Well, it doesn’t ever stop, but I’ve not had the time to write. I have however, been cooking a lot.  I am often tired and the body has needed quite a bit of nurturing, in fact, my whole family has needed nurturing. I hurt an oblique muscle two weeks ago. I’m learning that my body is not as quick to recover, as it did, a year ago, perhaps. I drive a lot, and getting in and out of a car has been a challenge this last week, but I muddled through it.  Stretched, did yoga, bit my lip as I worked  through the stiffness and pain. I also ran – I am still looking to compete in a  5 or 10k – a small goal,  but, um, while  time is what I don’t have, I’m really hoping I get to it.

Onto more interesting things…

I love gluten-free pizza.

Gluten- free pizza can be a challenge. You want it to taste like regular pizza and it very rarely does because of the texture, combination of flours and consistency. I’ve been trawling the websites for a while, trying to come up with a recipe that would work for my family. As many of you know, my eldest is gluten-free and we all try to stick to a GF diet as much as we can, it is better for you anyway.

It is a joyous day in my house when I make pizza because we experiment a lot. I keep it simple. I am really focused on flavor. I use a homemade tomato sauce as my base or if that isn’t possible, a low sodium marinara sauce will work as well. I make a thyme and drunken goat cheese  pizza for my eldest with some arugula every now and then ( there is often some opposition to the green things in the pizza- but it is tasty). A cheese and olive tapenade for my youngest and thyme, goat cheese and egg-plant pizza for us( you can add anything you like, I stick to what’s in season) I am able to make three 8″ pizzas with the dough. It works out well. The pizza is not rubbery, it is flavorful, thin, slightly crispy and really good.

Recently taken 2013 037

The recipe:

3 cups Gluten- Free flour –                                                                                                        I  use a mix from the Gluten- Free pantry – available at Whole Foods, Sprouts and sometimes Rainbow Grocery stores… here in the U.S

3 tsp baking powder

1/2 tsp salt or more if desired

1 pkt of yeast

1- 1 1/4  cups of warm water, if your bowl is cold, the water can be warmer than usual

1-3 Tbs olive oil

1-2 Tbs good quality honey

1 egg gently beaten

Proof the yeast in your mixer bowl with 1 cup of warm water, add the olive oil and honey, let it rest. Add the egg, then combine the flour, baking powder and salt and add the flour mixture into your bowl fitted with a dough hook. Begin on the lowest setting. You want it to be slightly sticky – but not too much. If it isn’t, you can add the remaining 1/4 cup of warm water into the mixture until you have the desired consistency. Make sure your hands are  wet, when you press the dough into your pizza pan. Gluten -free dough tends to be stickier than regular pizza dough.

Have fun with it, let me know how you go.

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14 thoughts on “Gluten free pizza

  1. I have still been playing with gluten free bread, well getting closer to it, I made a loaf that was half and half last week using chickpea flour and bread flour, but the bread quickly becomes very dense. It is hard to do. It sure tasted good though.

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    • Gluten-free has that strange texture that makes it heavy or dry. I don’t know enough about it, but I keep experimenting because I have to. I have not tried anything with chick pea flour because my daughter is allergic to it – funny how it is GF but she can’t have it. I do believe the combination of egg and baking soda has something to do with it though. This works so far, I must try bread. It is so expensive here.

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      • It is hard to find GF flour here, The chickpea flour changed the loaf a lot, it was hard to make a french bread with it, it has a tendency to flow. I am going to keep trying, I liked the extra flavour it added.Toasted it was marvelous.

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      • Oh, oh Amber *jumping excitedly.. Knocking into things* the gluten free flour I use is made in Canada. It is by Glutino and called Gluten Free Pantry.
        I’ve heard chick pea flour is very flavorful but not a great texture.

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      • Well.. It is better than what is out there in general. I make coconut brownies with coconut oil for vegans, * patting myself on back* it tasted quite yummy, and cup cakes etc with it. It contains a mix of tapioca and potato starch, white rice flour, guar gum and salt.

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    • I saw a commercial yesterday for Robin hood flour, not sure if you have that, I visited their website, they have a new flour:
      ROBIN HOOD® NUTRI FLOUR BLEND™ GLUTEN FREE

      New Nutri Flour Blend™ Gluten Free is a gluten free all purpose flour blend made from rice flour with sugar beet fibre and potato and tapioca starches. Not only is it a source of fibre that adds goodness to your baking, it makes it easy for you to enjoy all your favourite baked goods without gluten.

      It comes in a convenient resealable bag using our new Grip-Lock™ system, specially designed to close easily every time you bake. It can sit upright on your counter and features an extra wide opening, making your flour easy to scoop and easy to store.

      Yay. I will look for it.

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      • This looks really good Amber, wish we could find it here. Try it out and let me know. I was trying to figure out if I could order it. I like that they have sugar beet in it 🙂

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  2. Hello my darling – so missed you! – how delicious this looks, but I’m not a GF gal.
    Sorry to hear about your oblique 😦 and ouch. You have been busy my lovely, running around after your family, please take care of yourself otherwise you will be too tired to train for anything! 😦 xxxx

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    • Hello darling,
      I have been thinking of you and of pop. Hope he is feeling better.
      I have been so tired my lovely. I am feeling lots better. We have a mini-break from school. I am resting this weary body. sigh.
      Er, no sweets, GF is not for everyone, it can be quite a taste if you are not used to it. Although I am always trying to make brownies and pizza as close to regular as possible. Is it too much to want to be like the Italians who can make Gluten -free bread taste like real bread? How I ask? how?

      Ah!! chocolate. I need some now… I will email you later 😉
      xxxx

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  3. That looks so good, MM! My son’s girlfriend must eat a gluten-free diet and I’m always on the lookout for worthwhile recipes. This one definitely fits the bill! Excellent and thanks for sharing.

    By the way, have you started listening to Colin’s narration of End of the Affair? It’s divine, my dear. I can listen to his voice all day!

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    • Monica, I make this almost every week for pizza day at my house and it is truly satisfying. Best of all my hubby and youngest who are not always keen on GF food like it.

      I need to download the End of the Affair. I have not written to Colin in ages. He must wonder where I am 🙂 I have just ordered a copy of the third Bridget Jones book… the spoiler going around the web isn’t good. In fact, It is awful. Oh well, I will read the book and see how it goes. I wonder how they would handle the film. Sigh.

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