Gluten Free Pizza Dough:
1 T dry yeast
2 T sugar/honey
3/4 warm (not hot) water
1/2 c brown rice flour
1 c sweet white rice flour
1 1/2 c tapioca starch
1/4 c corn starch
2 T potato flour
2 t xanthan gum
2 t baking powder
1 t salt
chopped or dried herbs of your choosing (i used fresh sage from
my buddies at Happy Boy Farms.)
add to bowl 1:
2 egg whites
2 T olive oil
1 t balsamic vinegar
add bowl 1 to bowl 2 and stir to combine. I use my hands after
the mix starts to bunch up. turn onto a cutting board or clean
surface and knead for a little while to incorporate the dough better.
cover with a damp cloth and let rise in an oiled bowl in a warm
place (i used the oven, preheated and then turned off) for 1 hour
or so. when it has risen, move it to a cornmeal-covered surface and
spread the dough to your final pizza shape. move to a baking sheet.
at this point, i need to do some experimenting. here's what i did:
cover the edges of the crust in cinnamon, sugar and salt. cover the
inner part of the dough with olive oil. spread on sauce, toppings
and cheese, cover in olive oil and cracked pepper, and bake at 500
for 12 minutes.
spread out crust and let rise another 30 minutes
parcook crust 15 minutes before adding toppings (the crust was a
little grainy, probably from contact with the sauce).
Please let me know if you try any experiments of your own!
Kabocha Squash sauce:
1/2 small kabocha squash, boiled until soft, peeled and pureed
1/2 c water or however much you need to get the right consistency
2 T capers
agave/sugar, salt and pepper to taste
2 cloves chopped garlic
1/2 c grated parmesan cheese
lemon juice to taste
heat all in a saucepan over low heat until the caper and garlic flavors
Top the pizza with whatever strikes your fancy! This one had sauteed
fennel and maitake mushrooms with garlic and just a hint of salt.
Covered in mozzarella, of course.