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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I am going to use their discription of the pizza crust.....Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. this recipe got great reviews from people who have used other gluten free pizza crust recipes. Read more ... I can't wait to try it.... they also said this...This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. the recipe and photo are from Epicurious | March 2008 Ingredients:
3/4 cup tapioca flour |
1/2 cup white rice flour |
1/3 cup chickpea flour |
1/3 cup sorghum flour |
1 teaspoon xanthum gum |
1 teaspoon fine sea salt |
1/2 cup whole milk |
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package |
2 teaspoons sugar |
2 large egg whites, lightly beaten |
3 tablespoons plus 1 teaspoon extra-virgin olive oil |
*be sure to use white rice flour; brown will result in gritty pizza dough. |
special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper |
Directions:
1. In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
2. In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
3. Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
4. Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
5. Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)
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