the pizza trials

Gluten Free Pizza Dough:

mix together:

bowl 1:

1 T dry yeast

2 T sugar/honey

3/4 warm (not hot) water

bowl 2:

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

for later:

cornmeal

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.

future iterations:

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

are incorporated.

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.