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Thursday, January 1, 2009

Gluten free pizza crust and reglar pizza crust (and pizza sauce recipe)

If doing the gluten free recipe use this gluten free all purpose baking flour from Bob's. Or go here to make from scratch--I prefer the one made from scratch:
http://nannykimsrecipes.blogspot.com/2009/05/gluten-free-vegetable-pizza-dairy-free.html
Otherwise use regular all purpose flour. The Gluten Free doesn't rise as well as the regular flour. So you add extra yeast as described. The pizza in the picture below was the gluten free/ dairy free one. (sometime I will have to experiment with my own all purpose baking flour that is gluten free---Bob's is a bit expensive--)

The Crust:

1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 to 1 tsp salt
1 yeast packet ( or 2-1/4 tsp yeast) [when doing gluten free add an additional 2 more tsp of yeast ]
3 cup flour (if using gluten free flour add 3/4 tsp Xanthan gum)
1-2 tab Italian seasoning (I used Mrs. Dash salt free.)

Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt and then enough of the rest of the flour until the dough is just barely firm enough to handle. (Knead until smooth if using regular flour). If using GF flour stir until smooth. Put in 15 inch non-stick cookie sheet pan (some use parchment paper on top sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread. If it won't cover the entire pan , just make it a bit shorter.

Let rise 15-35 minutes--so that it gets a bit puffy. Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or until slightly browned.

TOPPINGS:
Add want you want--ie onions, mixed peppers, olives, cooked mushrooms etc

SAUCE:

1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
black pepper

It is better to make the sauce ahead because the flavors blend better. Mix all together.(on the above picture I only had 8 ounces of sauce and it still was fairly adequate)

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