Gluten-Free Recipes: Valentine’s Day Pizza
Ingredients: • 1 recipe parbaked (partially pre-baked) gluten free pizza crust (recipe below) • 6 tablespoons olive oil • 1 can Muir Glen organic pizza sauce OR your favorite gluten-free pizza sauce • 2 teaspoons gluten-free Italian blend herbs OR dried oregano • 4 -6 ounces fresh grated mozzarella cheese • 4 ounces gluten-free pepperoni OR hard salami • additional toppings as desired (onions, tomatoes, olives)
1. Prepare one recipe of gluten-free pizza dough. Shape dough into heart shapes in desired sizes. Parbake according to recipe directions (below). 2. Brush each pizza crust with olive oil. 3. Evenly spoon pizza sauce on pizza. 4. Sprinkle cheese and herbs on pizza. 5. Place pepperoni and any additional toppings evenly on the prepared pizzas. 6. Bake in preheated oven for about 12 minutes or until cheese is bubbly and crust is golden brown.
Gluten-Free Recipes: Pizza Crust
Ingredients: • 3/4 cup Gluten Free All Purpose Flour Mix • 3/4 cup tapioca flour • 2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance's Dari-Free Powder • 1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder • 1 teaspoon salt • 2 teaspoons xanthan gum • 1 package active dry yeast granules • 1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar • 2 teaspoons olive oil • 1 1/2 teaspoons cider vinegar • 1/2 cup lukewarm water (hot water will kill the yeast!) • Extra tapioca flour for rolling the pizza dough • Gluten Free cornmeal to sprinkle on baking sheet
1. Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together. 2. Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water. 3. Mix on high speed for 3 to 4 minutes. 4. Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour. 5. Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas. 6. Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour. 7. With a rolling pin roll the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style. 8. For heart-shaped pizzas, shape dough into heart shapes in desired sizes. 9. Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza. 10. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.