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{Giveaway has now ended. You can find the recipe at the bottom of the post.}
One thing I’ve missed since going gluten-free is pizza night. Oh sure, we’ve had a few pizza nights using frozen gluten-free crusts, but it’s SO not the same as homemade. And it’s not nearly as much fun either, especially for my little helpers.
Which is why I was so excited when my blogging friend Gretchen (you may know her as kumquat) sent me her new gluten-free cookbook, Fast & Simple Gluten-Free. There was a simple, tried and true recipe for pizza dough inside!
Of course there are pages and pages of other mouthwatering dishes too such as Coconut, Banana & Macadamia Nut Pancakes (drool), Tortilla Chicken Soup, and even Butter Rolls. And my favorite salad ever (I got to be the recipe tester for this one), Rustic Italian Salad with Grilled Chicken. Imagine the most incredible combination of salty, sweet, and savory you can think of. Then multiply it times a million. That one was a huge hit with the kids too.
What I’ve always loved about Gretchen’s recipes is that they aren’t just gluten-free, they are heart and soul, make you dance in the kitchen, smile til the last bite recipes. Here’s a quote from the introduction of Fast and Simple Gluten-Free:
Food is one of the biggest parts of our lives — it is a big part of our every day. And as gluten-free eaters, we need to know we can still hold on to what we crave and love from our kitchens. We, too, deserve to have foods that make us sing, foods that still instantly bring back those old memories, and foods that awaken and delight our senses. None of the beauty and wonder of food needs to be whitewashed over because gluten has been removed from it.
Oh I could just kiss her for saying that.
I’m happy to report the pizza crust was a success. We made two batches and piled them high with our favorite toppings. Artichoke hearts and basil from the garden, pine nuts, tomatoes, shallots and a sprinkle of parmesan cheese. The crust was beautiful and chewy and a bazillion times better than frozen.
Pizza night is back.
Enter to win a copy of Fast & Simple Gluten-Free by Gretchen F. Brown, RD at the bottom of this post. You can also find it on Amazon.
Kumquat's Gluten-Free Pizza Dough
Soft, yeast-flavored dough that bakes into a gorgeous 16-inch pizza. Pizza night is back!
Print Recipe Pin Recipe
Ingredients
- 1.5 10.5 g Tbsp. golden flaxseed meal
- 3 Tbsp. 45 ml very hot water
- 3 cups 420 g Kumquat's Gluten-Free All-Purpose Flour Blend (http://www.kumquatblog.com/2011/03/dietitian-speaks-part-2.html) OR gluten-free all purpose flour
- 2 tsp. 12 g salt
- 5 tsp. 20 g active dry yeast
- 1/3 cup 75 ml olive oil
- 1 Tbsp. 13 g sugar
- 1 cup 235 ml warm water (110 degrees F or 43 C), divided
- Olive oil for brushing
- 1/3 tsp. garlic powder
Instructions
Combine the flaxseed meal and 3 tablespoons (45 ml) very hot water in a small bowl until a slurry is formed; set aside.
Combine the flour and salt in a large mixing bowl of a stand mixer. Combine the yeast, olive oil, sugar, and 1/2 cup (120 ml) warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate.
Add the yeast mixture to the flour mixture and mix for 1 minute. Add the flax slurry to the dough and mix until the dough comes together in a ball, about 5 to 7 minutes. (If dough is too dry, add warm water a teaspoon at a time to form a tender, pliable dough.**) Set the dough aside, cover, and allow to rest for 1 hour.
To prebake the crust, preheat oven to 450 degrees F (230 C, or gas mark 8).
Roll the dough between 2 pieces of parchment paper to desired thickness. Transfer the dough to a pizza stone or baking sheet. Brush the entire dough with olive oil and sprinkle evenly with the garlic powder. Top with favorite, fresh ingredients and bake 16 minuts or until cheese is melted and crust is cooked.
**Personal note: I live in the dry desert and had to add quite a bit of water to make the dough pliable.
Congratulations April O. our winner!
Alysa Bajenaru
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