Wednesday, 19 March 2014

Mixing It Up: Gluten Free Pizza




Hey!

Happy hump day! I hope your week is going well. My week has involved an insane amount of planning around cookies. And also headaches. And coupons. Sounds crayfish right? Can't wait to share them with you soon!

Do you know Za? THE ZA! The pee-za! This is another food I had not had in many years up until recently. Now I love making it at home. We talked socca pizza over here but this is a version made with this:



You can make the mix yourself using a gluten free flour blend as well! IF you are planning on making pizza anytime soon and feel like doing it gluten free...then this is for YOUUUU *game show voice*

To see what you'll need and even more importantly, how it TASTES...Keep on readin'!





I prepared the mix according to instructions which added:

  • 1 1/2 cups warm water 
  • 2 eggs
  • 2 tablespoons olive oil
  • Packet of yeast (they include that!)
How To:

  • Preheat oven to 425
  • Combine the warm water and yeast in a large bowl and let stand.
  • Add eggs and oil to the bowl and mix briefly
  • Add the entire package of the mix and combine fully.
  • Split dough in half, cover each half, and leave for 15-20 minutes. 
  • After the dough is ready, grease your pizza pans (the mix makes two large pizzas)
  • USING WET HANDS, spread the dough
  • **no joke. WET hands. I bring a bowl of water to the table with me and dip my hands in to spread it out*
  • I would say the thinner the better. I had to put my pizza back in because it refused to cook all the way through. I made to too thick :( So roll it out nice and thin so you aren't running around for 45 minutes putting it back in the oven and taking it out and so on. 
  • Bake around 10 minutes
  • Pull out of oven, add toppings and put pizza back in for around 20 minutes until fully cooked and edges are golden brown (or crisp ;) )




See the pan with holes...WHY. It made a huge mess when the crust baked into the pan itself and I had to pry it off...WHY!!!




Serve with salad to pretend you are healthy! Just kidding. It's not so bad ;)



Overall I thought it was delicious! It did take a long time to prepare. Both pizzas from start to finish took a few hours to make the dough, shred cheese, etc. It does not taste like 'normal' pizza, but it's really good. It has a nuttier taste to the dough which I didn't mind. The crust is sturdy and crunchy which I liked. It also reheated well the next day!

Personally, I will stick to socca pizza. To me its way easier and more delicious. That's personal preference and this was fun to make! Can easily be made vegan if you use dairy-free cheese like Almond cheese or daiya. I know daiya melts well--I can't speak for other cheeses.


Hope this helps you if you were ambivalent about gluten free pizza! I know. So many people are, right :p !

Happy Dough-Making!

XO

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