Imagine this, it has been a busy day and you don't know what to make for dinner. You ask your kids what they would like and they respond in unison, "Pizza!" Um yeah. There are two problems with that, OK three but the third is easily worked out. The first problem, you eat gluten-free and everyone knows that good GF pizza is rare. The second problem, it's close to dinner and there is no time to let a crust rise. The third problem, you can't have cheese (but that is easily solved thanks to Diaya's Mozz 'cheese'). Imagine this...melt downs all around. I've seen it, you've seen it...
In comes Elizabeth Barbone's newest superhero cookbook, How to Cook Gluten-Free: Over 150 Recipes That Really Work. :)
(like the drama?!) :) Today's recipe review is for her No-Rise Pizza Crust. Now, I'm usually a fan of a nice yeasty raised crust pizza, but that's just not practical on some days. Having a recipe like this that works, reliably, is great. And, this one does. I made it with traditional pizza ingredients; sauce, cheese (Diaya Mozzerella) and pepperoni. I substituted my Rice Free GF Flour blend for the rice flour, but still added the tapioca starch. I wanted to make sure it had enough 'give'. The boys also gave this one a two thumbs up! :) That's two for two (or two cubed..two thumbs up, for two recipes, out of two tried) from this cookbook. My view is that even one staple recipe from a book makes the purchase worthwhile. This book is definitely one to have. Oh, this pizza crust is even good reheated the next day for lunch. Can't beat that!
No-Rise Pizza Crust
Dry Ingredients:
2 cups white rice flour
3/4 cup tapioca starch
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
Wet Ingredients:
1/2 cup water
2 large eggs
2 tablespoons olive oil
1)In a medium bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients with a fork or small whisk until combined. Pour the wet ingredients over the dry. Using a wooden spoon, stir to combine until a dough forms. The dough will be on the dry side. This is normal.
2)Generously sprinkle your counter with white rice flour. Turn the dough out onto the counter. Knead the dough until it is smooth. If, after kneading for a minute, the dough is still dry and doesn't hold together, add a tablespoon more water.
3)Center the dough on a 16 1/2 by 12 1/2 inch piece of parchment paper. Dust the dough generously with white rice flour. Roll out the dough until it covers the parchment paper.
4)Set a rimmed baking sheet very close to the rolled-out crust. Grab the corners of one of the long sides of the parchment paper and slide the crust into the pan. Do this quickly.
5)Top and bake as directed in the recipe.
Makes one pizza crust.
*I substituted my Rice Free GF Flour blend for the rice flour, but still added the tapioca starch. I wanted to make sure it had enough 'give'. I also did not use the xanthan gum since my flour blend already has it added.
Once again Elizabeth Barbone has not disappointed with this new cookbook; recipes that work, for people who by default see food as something they can't have is priceless. She is making food dreams come true for those avoiding gluten. For more great recipes like this pizza crust, and the powdered sugar donut muffins recipe I reviewed yesterday, check out her cookbook!
