PIZZA! It is one of the simple meals that I miss.
I have tried a few different recipes for gluten free crust and I like this one the best. It is from Gluten-free girl and the Chef cook book and I really do think it is the best one so far. It is listed as a cracker recipe in their book but with some very minor changes it is an excellent pizza crust
The toppings are all mine. I started making this pizza long before I went 'gluten free' and the combination is a weird combination of two dishes - one being a pizza from il Fornello and the other being a pizza and salad I would often get together at Terroni.
Crust- Gluten free
makes two round pizza stone size pizzas or one cookie sheet size
1 cup corn starch
3/4 cup plus 2 tbsp corn flour
3/4 cup potato starch
3/4 cup sweet rice flour
1 tbsp xanthan gum
1 tsp guar gum
1 1/2 tsp kosher salt
1 3/4 cups warm water
1/4 olive oil
4 tsp dry active yeast
corn meal for sprinkling
Put the warm water, olice oil and yeast in a small bowl. Stir gently and let sit for a minute
Meanwhile, sift the cornstarch, corn flour, potato starch and sweet rice flour into a large bowl (or bowl of a stand mixer if you are going to use one) Add the xanthan gum, guar gum and salt.
Pour the yeasty water into the dry ingredients. With mixer on medium, whirl for a few minutes until dough comes together and feels soft and pliable. Set aside in a warm place and let it rise for 1 hour.
Start pre-heating the oven to 450 to 500 if you can. If you have a pizza stone, let it get good and hot. Gluten Free dough is stickier and not stretchy like regular dough so this kneads (see what I did there) to be rolled out between two pieces of parchment paper. You can make this as thick or thin as you like. Transfer to baking sheet or hot pizza stone and let cook until it just starts to brown. I like to use pastry weights if I am doing a large baking sheet pizza.
Take out the half cooked crust and dress up in your own pizza stylings. Here is my favourite combo
A bunch of herbs, basil, cilantro, parsley, thyme, finely minced and mixed into a few tbsps of Olive oil with 1 garlic clove finely minced and mixed in
1 bosc pear sliced
8-10 slices of prosciutto, crisped up in the oven before the crust went in
A knob of good blue cheese
Grated mozzarella (I am not including an amount because this really is about preference)
A couple hand fulls of arugula lightly dressed with a olive oil, balsamic and salt and paper dressing.
A hand full of toasted walnuts
Instead of a tomato base I lightly coat the crust with the herby garlicy oil then evenly lay out the prosciutto and pears, crumble the blue cheese evenly over, then the mozza and the walnuts. Shove this back in the oven and let it get bubbly and the cheese start to brown.
Eat topped with the arugula 'salad'