glutenfreebymarriage

February 20, 2012

Easy GF Pepperoni & Onion Pizza

Filed under: dinner, gluten-free, pizza — glutenfreebymarriage @ 19:17

homemade gluten free pizza

Now that I’ve complained about the expensive, not-so-gluten-free restaurant pizza, I am going to share my easy to make at home version.

This recipe uses a biscuit crust and is reminiscent of the Jiffy box crusts my mother used to make when I was little.  It’s not quite the same as a real yeast based pizza crust, but it’s pretty good and the entire pizza only takes about 15 minutes of prep time.

One small warning before you start.  The dough portion of this recipe is very sticky and extremely messy.  My kitchen is too small to keep the appliances I don’t use regularly, so I use my hand to mix the wet and dry ingredients, but if you have a convenient food processor you might want to use it.

Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup corn starch
  • 1 3/4 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons cold butter, cut into small pieces
  • 3/4 cup buttermilk*
  • 8 ounce can tomato sauce
  • spices to taste (garlic powder, onion powder, oregano and red pepper flakes)
  • 12 pieces Hormel Turkey Pepperoni or toppings of your choice
  • 3/4 cup shredded mozzarella cheese

*I usually just make sour milk (mix splash of lemon juice and enough regular milk to equal what the recipe calls for).

Directions:

  1. Preheat oven to 375o.
  2. Prepare a pizza pan by lining with parchment and coating with cooking spray.
  3. Combine all the dry ingredients, brown rice flour through bakMr. GF mixing buttermilk into flouring soda, in a medium bowl and mix until well blended.
  4. Drop chilled butter into the flour mix and use a pastry blender work the butter into the flour.  Mix only until the dough resembles coarse crumbs.  About 10 or 12 pulses with a food processor.
  5.  Pour the buttermilk over the flour/butter mixture and mix until the milk has been incorporated.  If you are using your hand like me, just turn on the cold water and keep re-wetting your hand as the dough starts to stick to your fingers.  If you’re using a food processor do about 10 pulses until the dough comes together in a wet ball.smoothing dough in pan
  6. No matter how you mixed the dough this step will get your hands dirty.  Wet your hands in cold water (you might want to leave the faucet on for this) and plop the dough in the middle of the prepared pizza pan.  Using your hands gently press and smooth the dough until it is spread evenly in the pan.  If I am home alone I use one hand to hold the pan and press and smooth with the other.  If Mr. GF is here, then one of us holds while the other uses both hands to spread the dough.  The thing to remember is that you have to keep your hands wet or the dough will stick and pull back from the pan.  It might be a little frustrating the first time you try this, but the dough is very forgiving and if you keep re-wetting your hands you should be able to get a nice even crust.pizza with toppings
  7. Once you are happy with the crust, pop it into the oven and bake 20 minutes at 375o.  The crust should be a light golden brown color when it is done.
  8. When the crust is done remove it from the oven and change the temperature to 425o.
  9. It’s time to start assembling your fabulous homemade gluten free pizza.  Spread the tomato sauce across the surface of the pizza crust and sprinkle your favorite seasonings.  We made a classic pepperoni pizza so we used onion powder, garlic powder, oregano and red pepper flakes, but you can tailor your spices to match the toppings.
  10. Next add the toppings and cover with cheese.
  11. Bake for 12 minutes at 425o.

Final thoughts.  Now that you’ve made your easy to make, homemade gluten free pizza, consider the possibilities.  We used Hormel Turkey Pepperoni for this pizza because it is gluten free and I wanted to show that you can avoid gluten and do a traditional topping, but you can use anything.  Some of our favorites are veggie, balsamic chicken or a basic kitchen sink variety with whatever leftovers are in the fridge.

I should also mention that I have tried making and freezing the crust ahead with so-so results.  It’s okay, but not great.  It might be better if I had one of those pizza crisper pans, but I found that it’s just a bit too soggy to freeze and reheat in a regular pan.

This is a really easy recipe that requires no special skills or equipment.  Please give it a try, I would love to hear how it works for you.

Pat

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February 12, 2012

Review of The Pizza Man – Hooksett, NH

Filed under: pizza, restaurant, review — glutenfreebymarriage @ 15:00

The Pizza Man 254 W. River Rd, Hooksett, NH 03106

The Facts:

  • price: Moderately expensive, $26 for 2 small pizzas with 2 cans of soda.  (If the overall quality had been better I would have said average price, but I couldn’t help but think that it was kind of expensive for something that wasn’t any better than frozen pizza from the supermarket.)
  • atmosphere: Very, very clean, otherwise a typical pizza shop with plastic bench seats and tables.
  • menu: Sandwiches and pizzas.  Pizza was the only gf item.
  • food quality: Poor, Mr. GF got sick after eating pizza billed as gluten free.
  • overall recommendation: Skip it.  Too expensive for a basic  pizza house menu and the supposedly gf pizza made my husband sick.

The Details:

A couple weeks ago I stumbled upon The Pizza Man, a local pizza restaurant that does  gluten free pizza.

According to their website the owner has Celiac’s Disease and all the employees are trained in how to prepare a gf pizza without cross-contamination.  It looked really promising, but apparently the person who made ours missed the training.

The small pizzas were about the size of a grocery store frozen pizza, so we ordered one gluten free and one regular, and two cans of soda.  The bill came to $26 and change.  It was a little expensive, but we had hopes of enjoying cold pizza the next day and the price was definitely worth it if Mr. GF could get a gf pizza that I didn’t have to make.

Boy was I wrong!

The regular pizza was adequate, a step above the budget frozen varieties.  (I really think most of the high end brands might have been better.) The crust was like cardboard and the toppings were reminiscent of the roller rink.

The gf pizza was pretty much the same, the only difference was that we expected the gf crust to lack the taste and texture of regular pizza crust.

In spite of all this we held on to the belief that an expensive,  sub-standard gf pizza was worth it since we didn’t have to make it ourselves.  Then we got home.

Mr. GF spent most of the rest of the day and evening in the bathroom.  Something that has not happened since he started eating gluten free, even when he accidentally ate food with gluten.

Considering that they make a big deal about the fact that they know how to do gluten free, I probably should have contacted the manager or owner to complain, but I didn’t.   Mr. GF was sick enough after eating their version of a  gf pizza that there are not enough assurances in the world that would convince us to try The Pizza Man again.  EVER.

February 4, 2012

Killer Brownies (now gluten free!)

Filed under: baking, brownies, freezer friendly, gluten-free — glutenfreebymarriage @ 17:23

I can't believe we actually ate all the brownies

Rich and thick, fudgey and to die for, my all time favorite decadent baked good has to be the Killer Brownie. (notice the empty dish above…)

With two sticks of butter, three eggs and two cups of sugar these artery clogging, waistline expanding chocolate treasures are so addictive that I only make them once a year, twice if someone (not my husband) begs.

Thanks to Taitertot’s super fabulous gluten free quick bread flour blend this decadent favorite is now gluten free.

Killer Brownies (now gluten free!)

Ingredients:

  • 1 half pound butter, melted
  • 1 1/4 cups gluten free quick bread flour mix (see below)
  • 3/4 cup cocoa (dutch blend if you can find it)
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 teaspoon vanilla
  • 2 cups sugar

Directions:

  1. Preheat oven to 350o
  2. Combine flour, cocoa and salt in a medium bowl and set aside.  It’s really important to break up any clumps and get the ingredients as well blended as possible.  (no streaks)
  3. In a separate bowl combine the melted butter, sugar, eggs and vanilla.
  4. Add flour/cocoa mixture to the butter.  Mix until well blended.
  5. Spread the batter into a greased 9″ X 13″ pan, bake for 30 minutes or until brownies start to pull away from the sides

Just like the sugar cookies, these brownies freeze really well.  If you can find a way to do it surreptitiously, I strongly recommend letting the brownies cool and freezing half.  I don’t know what the science is behind it, but freezing intensifies the flavor and makes the texture even more fudgey.

*Bake at your own risk: The writer accepts no responsibility for weight gain, enhanced chocolate cravings, or the packs of salivating friends, family, neighbors and co-workers who start beating on your door after tasting your delicious brownies..

Taitertot’s Gluten Free Quick Bread Mix

  • 1 1/2 cups white rice flour
  • 1 1/2 cups sorghum flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum

I found this super fabulous quick bread blend on food.com but the author doesn’t list a blog in their bio  so I can’t provide a link to anything except the original pumpkin bread recipe.  (scroll to the bottom of the recipe for the flour blend) I did send an email, so if I hear back I will definitely add a link to Taitertot’s blog or other recipes.


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