Tuesday, September 20, 2016

Gluten-Free Whole Grain Pizza

I wouldn't make pizza according to this recipe anymore, it is less than stellar. Hang on and I will have a newer post soon. (9/7/09)

My daughters love pizza, as most kids do. I let them indulge about once a week or so. Before GF, we even occasionally stopped at Papa Murphy's and picked one up. I know that it isn't organic, nor really healthy but sometimes convenience is important.

Saturday our ROCK (Raising our Celiac Kids) group had a pizza party. The kids loved it!

We made pizzas from premade crusts. Thank you EnerG and Kinnikinnick for your donations.
We made two different recipes from scratch. And we baked off a couple of Amy's frozen pizzas too. Again, Thanks to Amy's for the donation.

We used mozzarella, soy cheese, and goat mozzarella for the cheese and tomato sauce.
It was interesting to see which crust people liked. Seems like East Coasters like myself like their crusts thin and crisp while Westerners like a thicker crust.

Lots of people liked Amy's plain cheese pizza but were dismayed by the size. It is only 8" or so around. Perfect for one but you would need 3-4 for a family of 4. At $6 + per pie this gets pricey fast.

As for the pre-made crusts, the Kinnikinnick won hands down with the West Coasters. It has a nice thickness and held up to the sauce and lots of cheese that some of our more exuberant makers added.
The EnerG crust was thin and baked well but tasted bland and too simple for most folks.

But best of all was this Whole Grain crust. For some reason, it came out a bit soft baking it at the Co-op. Perhaps it was the convection oven. Anyway the flavor was way closer to what us Easterners remembered. It has a nice wheatiness from the amaranth and garbanzo bean flours.

Whole Grain Pizza Crust

Bake at 450 degrees.
Serves 8 slices
1/4 cup golden flax seed- ground after measuring
1/3 cup garbanzo bean flour
2/3 cup brown rice flour
1/3 cup amaranth flour
1/2 cup tapioca flour
1/3 cup sweet rice flour
1 tsp xanthan gum
½ tsp salt
1/2 tsp gelatin
2 T olive oil
1 tsp cider vinegar
2/3 cup water-boiling
1 Tbsp yeast
1 tsp honey
2 T water
Mix together the dry ingredients in mixing bowl. Add the boiling water, vinegar, and oil. Beat at high speed for 3 minutes. It will be sticky and then change as the flours absorb the water.
Mix together the yeast and honey with 2 T water.
Beat with the dough for one minute.
Let rest 5 minutes.
Spread dough onto parchment paper lined baking sheet. The easiest way is to dump the dough onto the first piece of parchment and cover with second piece.
Using the palm/heel of hand, spread the dough as thin as you wish leaving the edges a little higher to hold the sauce and toppings of your choice. Remove the top piece of paper.
Bake for 15 minutes and then add sauce, toppings. Bake for 15-20 minutes more till cheese is melted and browned.
This is a unique use of flax seeds but it is one that I have found really helps to create those air bubbles we need for nice textured breads

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