>> Wednesday, March 20, 2013
Thing is: Green Curry Stir-Fries are fantastic. But even with all this shifting of my "ideal" dinner, I still crave pizza. At least every Thursday. I tried my hand at a gluten-free pizza crust in the past and the results were horrible. I share them anyway, but we haven't gone near that recipe since.
I have also adapted several of our other pizza crust and naan recipes using a bag of Bob's Red Mill all-purpose gluten-free flour. I had a coupon to try some out, but I am trying to offer up recipes with ingredients you don't necessarily have to buy special.
Cornmeal + flax. And you will see that quinoa flour is in this recipe. A special ingredient. We have some left over from a Food for Runners: Quinoa post we did a while back.
I have read that you can make your own at home. Here's one tutorial using a food processor + here's another using a coffee grinder. I hope to try each out soon.
CORNMEAL-FLAX PIZZA CRUST
serves 1 to 2, depending on appetite
What you'll need . . .
- 1 teaspoon active dry yeast
- 3 tablespoons warm water
- 1/3 cups cauliflower or pumpkin puree
- 2 tablespoons olive oil
- 1/2 cup quinoa flour
- 1/2 cup organic, stone-ground cornmeal, plus more for pizza stone
- 1/4 cup flax meal
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
Method . . .
- In a small bowl, proof your yeast by sprinkling it over the 3 tablespoons of warm water. Let sit for 5 to 10 minutes, until frothy.
- Combine the yeast with the puree (I just boiled frozen cauliflower and ran it through my food processor) and olive oil. Mix well.
- In a large bowl, whisk together the quinoa flour, cornmeal, flax meal, salt, and baking soda.
- Add the wet and dry ingredients and mix until well combined. Form into a ball and cover for a couple hours.
To bake . . .
- Preheat your oven to 425 degrees F, placing a baking stone inside the oven to preheat as well.
- Flatten the crust into a circle right onto the hot stone, being careful not to burn your fingers. (It happened to me.)
- Then bake for 5 to 7 minutes, take out of the oven and carefully flip over.
- Top with your favorite toppings. We used my Butternut Squash Pizza Sauce and mozzarella cheese.
- continue baking for another 10 to 15 minutes, until cheese -- or whatever else you've topped it with -- is warmed/browned and bubbly.
What's your favorite gluten-free pizza crust recipe? Any one I should try out that's particularly "authentic" or particularly NY-style?
And click here to read more about my adventures with gluten-free foods.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!