Is it deja vu? Have you seen this post before? It is possible if you have been reading and keeping up with my Fast Foodie Cooks blog. I have decided to combine my blogs back into one. I don't need two. I thought I wanted to make a go at a "real" professional-like food blog but by dividing the food from the running you take away part of what makes me who I am. It is the play between food, running and life that interests me. Maybe I will never "make it" as a food blogger or as any kind of blogger, but frankly, I just have to be true to who I am. I am a Fast Foodie. So to reintroduce you to the foodie part of me (for those of you who weren't checking out the (gluten free) goodness going on over there, here is my most recent and exceptionally delicious post. And while I finish up the transition, you will probably stumble upon broken links, missing pictures, etc. I am working on all of that, stick with me!
There are a few things I don't eat very often: pizza and burgers. Partially because, for the most part, you can't find healthy (fast foodie) type versions of them. Partially because when I do eat them it is a treat or indulgence. But mostly because they usually aren't done well gluten free. In fact, they are usually appallingly bad. They don't crisp up right, they have a weird metallic taste (xanthum gum taste), or they are too sweet. Or they are just plain not good. I have found myself wondering if anyone even tasted the recipe or product before they put it on the market. I mean most of us do know what pizza is suppose to taste like. Thus, for the most part, I go without. I mean I have eaten 2 burgers in the span of time since I stopped being vegan (its just not the same without the bun) and maybe had pizza a half dozen times (and half of those times have been pain inducing but oh so worth it real gluten-y goodness).
Yes, I know I talk a lot about things I don't eat on this blog. And then I turn around and make them into something I can actually have. I thought about that a lot recently since we've been talking about the new Tartine Bread book that's coming out in September. Not a single thing I can eat in it, but I sure will be making sure that I pour over the recipes like nobodies business for some amazing ideas.
But I too have some amazing ideas. Like gluten free pizza. Ok, I didn't say it was an original idea but there are a few baked goods that very few in the gluten free world have mastered. Bread and pizza crust, really anything made with a basic dough in the gluten world, is hard to replicate. And these recipes are often coveted and additionally, it is hard to wade through the sea of available recipes to find the ones that are actually good.
But this one was good.
I will continue to work on it, but the initial success has me so excited I couldn't help but share it. So here it is. I look forward to playing with it more and will update it with new successes and ideas. All I know, is that there is going to be much more pizza eating around here.
Gluten Free Pizza Dough
First things first, you need to make your flour mixture. I have been playing with this mixture as my base for most of my baked goods lately and have found it delightfully versatile. You won't use it all in the dough recipe
GF flour mix:
- 1.25 cups tapioca flour (also called tapioca starch)
- 1.25 cups sweet rice flour
- 1.5 cups brown rice flour
- .5 cups sorghum flour
- 2 tsp xanthum gum
Gluten Free Pizza Dough:
- 1.75 cups gluten free flour mixture
- 1 tsp salt
- ½ tsp xathum gum
- 1 tbsp. honey
- 3 ounces active yeast
- 1 cup warm water
- 1 tsp oil
- 1 tsp apple cider vinegar
In a standing mixer, using the paddle attachment, mix the dry ingredients except the yeast until incorporated. Add yeast into warm warm to dissolve then add it and the remaining wet ingredients to the dry ingredients and mix until dough is holding together and forms a ball.
Remove dough from the mixture and let rise, covered in a warm place for an hour. You can skip this step in a pinch but it will crisp up even better if you do.
Once the dough is done rising, it is time to shape. First preheat your oven to 450 degrees. On a large piece of parchment paper, place the dough in the center. Dust the dough with tapioca flour so your fingers don't stick. Add more tapioca flour as you gently press the dough out into the desired size. You can either use a pizza stone (thus make a circle) or baking sheet (thus a rectangle). Spread the dough carefully until the crust is 1/4 inch thick. You won't be able to get the dough off the parchment paper, so place dough and parchment on your baking vessel. Let rise for another 20 minutes.
Once the second rise is complete, lightly drizzle olive oil over the crust. Bake at 450 degrees until the dough is golden, crispy and has air bubbles (yes air bubbles on a gluten free crust!).
Remove from oven.
Being very careful, using the parchment, flip the crust over so that the golden bottom is now your surface to put toppings. Now top with your favorite ingredients, lightly brush the edges with olive oil and bake again for 6-10 minutes.
Pizza #1: Mom's Marinara and fresh basil leaves
Pizza #2: Fresh figs, thinly sliced, Humbodlt fog goat cheese, fresh thyme, saffron sea salt, light drizzle of honey.