A few months ago, we went out for dinner. The really only thing I could eat was the gluten-free pizza. It wasn’t bad, in fact, it was pretty good. The base was chickpea (garbanzo) based, thin and crispy, sorry, read that as crunchy. It was topped with bacon and cheese… I was eating meat then. I tried to recreate this recipe twice using this recipe, but both times it was a flop. I have no idea what I did wrong, or what people are ranting and raving about. It was a waste of ingredients, both times. Those were sad days.
I’d given up on a good gluten-free pizza dough recipe until I saw a recipe from Yammie’s Gluten Freedom. I mean how can this not look fabulous? I had to try it! I did make a few alterations, and the result was absolutely fantastic.
A. admittedly said that he was quite worried when I told him that we were having gluten-free pizza, but even he was surprised. The result was close to take-out pizza. Of course, it’s not as good as my gluten-laden variety, but at least I won’t have a huge immune response to this. The crust is relatively thin, crisp and chewy, and well… pretty damn yummy. I’d make this again and again!
BEST-EVER PIZZA CRUST / DOUGH (GLUTEN- AND GUM-FREE)
Makes 2 – 30 cm (12 inch) pizzas
- 40 g (3 tablespoons) brown sugar
- 4 tablespoons extra-virgin olive oil
- 180 ml (3/4 c) filtered water, at room temperature
- 1 tablespoon dry active yeast
- 1 tablespoon lemon juice
- 3 egg whites (about 90 g or 3.2 oz)
- 280 g (2 c) tapioca starch
- 80 g (1/2 c) brown rice flour
- 80 g (1/2 c) potato starch
- 2 teaspoons pysllium husks
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- roasted garlic flakes (optional)
- extra-virgin olive oil to coat pizza pans
1. In a large bowl, combine the brown sugar, 4 tablespoons olive oil, water, yeast and lemon juice. Set aside.
2. In a clean bowl, and using a hand mixer, beat the egg whites until soft peaks form. Pour into the yeast mixture and beat until combined.
3. Add tapioca starch, brown rice flour, potato starch, pysllium husks, salt, baking powder and garlic flakes, if using. Beat again until well combined.
4. Generously grease two 30 cm (12 inch) pizza pans with olive oil.
5. Divide the mixture into two. Using wet hands, spread one portion of batter into one pan until you reach 30 cm (12 inch) in diameter. Repeat.
6. Let prove at room temperature for about 45-60 minutes, or until nice and puffy.
7. Preheat oven to 200 C (400 F), and top with your favorite toppings. Bake pizza in middle of preheated oven for 25 minutes, or until the crust is golden. Slice and enjoy!