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Author Notes: Loosely based on the "New Foccacia" recipe in "The Gluten Free Gourmet Bakes Bread". This recipe is, dare I say, much better. It is streamlined, with less ingredients, vegan, and acts and rises like a traditional gluten filled recipe. One reason is that there is less moisture. In many GF pizza recipes the suggestion is to make it very runny and not really let it rise because GF flours don't tolerate kneading very well. While the latter is true, I have found that making a GF dough with the traditional consistency is advantageous. I make this dough the night before I plan to make pizza, and let it rise in the fridge overnight. It makes 2 12-13 inch pizzas so I will often freeze the other half and just let it thaw and rise in the fridge in the same way before I am ready to use it. Something about this process gives a wonderful body to the dough that you cannot replicate through soda leavening. I must however, pay homage to this book, it taught me the basics and from there I was able to develop a lot of my own original recipes. Pizza, for me and many other celiacs, is like the holy grail of gluten free foods. It is the texture I think that we miss the most. This recipe also works great as a base for artisan bread. Sweet treats are a little easier to disguise with added flavors and sugar, but a really good gluten free bread dough, actual yeast risen bread dough is much more difficult to attain. Well it was, until now. I hope you find this recipe as amazingly simple, and simply amazing as I do. —American Gastronomic
Makes 2 12-13 inch pizzas
- 1 1/2 cups any GF flour blend (I like Gluten Free Pantry brand)
- 1 1/2 cups Quinoa Flakes
- 1/2 teaspoon salt
- 2 1/2 teaspoons yeast granules
- 3 tablespoons Flax meal
- 9 tablespoons water
- 6 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 cup warm water
- In a stand mixer, mix together all wet ingredients except for the 1/2 cup warm water. Let sit until flax meal thickens the mixture (5 min or so).
- In a separate bowl thoroughly combine all dry ingredients.
- With the mixer on low speed slowly add the flour into the wet mixture, adding a bit of water as you go. The dough should resemble a traditional pizza dough. Very thick, but not crumbly. Turn your mixer speed to a medium speed for a few minutes to agitate the dough.
- Turn out the dough into a medium to large size bowl. Immediately freeze half if you want to only make one pizza. Cover the bowl with a damp tea or hand towel and place in the fridge over night until ready to use. Take out the dough 1-2 hours prior to baking to let it continue to rise and come to room temperature.
- Bake in a 450 preheated oven until edges are browned and any toppings and cheese melted. We use a preheated pizza stone to bake on. If you do not have a pizza stone, depending on your desired level of crispiness, you may want to pre bake the dough for 5-10 min on a greased and floured baking sheet before adding toppings.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Burnt Toast: Episode 9
How to cook a little smarter
Burnt Toast: Episode 9
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