Wednesday, November 2, 2011

Like Real Pizza, but Gluten and Dairy Free

Shrimp and 'Shroomie Pizza

I discovered a recipe for gluten-free pizza crust that's so good it may have turned me forever.
It's made from rice flour with tapioca and potato starch and it tastes similar enough to white flour to pass.
It's from Bette Hagman's book More from the Gluten-Free Gourmet (Henry Holt, 1990). The recipe is  actually for lactose and soy free crumpets.
 The instructions for adapting it including spreading the dough on a pizza tin or the like and letting it rise for only 10 minutes. How easy is that?
Hagman has proper pizza crust recipes in a different cookbook, but I don't own it so I went with this one.
The first time I tried it I poured the dough--it's cake batter consistency--into pie plates and make three individual crusts.
It worked well.

Yesterday I decided to try a full-sized crust. This took a bit of thinking as the pizza pan I use has holes in it. It makes for a lovely crust, but batter would pour through. I set down wax paper on it and it worked fine.
It's supposed to be covered as it rises, but I
A) don't have anything large enough
b)couldn't come up with a solution
c)decided to see what would happen if I didn't
It was fine.
What I did:
I baked the crust for 15 minutes, let it cool, and then froze it. I was still debating whether to have pizza or not last night. Freezing it gave me time to think.
Commercial rice flour crusts tend to be smaller than what I made, and they tend to be sweet. Most commercial rice flour goodies be they bagels or crumpets lean to the sweet side and it's kind of off-putting.
This crust wasn't although I have to confess I likely used a bit less sugar than was called for. I'm not into careful measuring.
The point is, it worked well.
I'm gluten intolerant, not celiac, so I have the option of using flours like spelt and rye and kamut in my baking.
I can even have commercial pizza now and again.
But this crust was so good that it may have turned me forever.
For the record, the toppings were mushroom, shrimp, pineapple, onion, and green pepper, and soy cheese making it dairy-free as well.
Husband was so taken with it he thought he may want pizza every night unto eternity.
The crust is good enough to warrant it.

14 comments:

Bossy Betty said...

I have a buddy who will LOVE this! Bless you for posting it!

Bossy Betty said...

P.S. Give me your address and I'll send you some cigs. I mean it!

Dawn said...

Perfect! I already like this recipe! Will follow up on your link to try. And pizza for the rest of one's life sounds simply perfect.

Leah J. Utas said...

Betty, you're welcome. It was my pleasure.

P.S. You're on!

Dawn, look around at Hagman's stuff. She did an amazing job of sorting out gluten free recipes. Dunno what's on line, but if you can't find it I will get it to you.

messymimi said...

Sounds fabulous, i'll look it up.

Leah J. Utas said...

Messymimi, it was.

Redbush said...

The pizza looks delicious! My niece is gluten free as well. I will have to ask her if she's ever tried such recipe. Pizza for eternity sounds like a good plan!

Leah J. Utas said...

Redbush, if your niece hasn't heard of Bette Hagman's cookbooks, I strongly recommend them.

I have to say the pizza was darned tasty.

solarity said...

Since you mentioned rice flour, and sweetness, I have to cut and paste my mother's favorite rice flour cookie. (Her food allergies were many, and sometimes rice was one of the grains she could eat and sometimes it wasn't.)
"RICE CURRANT COOKIES

1 cup rice flour 1/4 cup sunflower oil
1/2 cup water 1 tsp. baking powder
1/2 cup currants 1/2 tsp. salt

Mix ingredients. Form batter into balls about the size of walnuts. Flatten on oiled cookie sheet. Bake 7 minutes in 400o degree oven.

I prefer whole grain rice flour for flavor. Some whole grain rice flours seem to make the cookies crumble. Using 3/4 cup whole grain flour and 1/4 cup white rice flour prevents crumbling. I use half as much salt as the recipe calls for. Add water carefully. 1/3 cup may be sufficeint. 1/2 cup of filberts may be added to the dough if desired.
You might like to try buckwheat flour instead of rice flour or you might like raisins instead of currants."

Mary Anne in Kentucky

the Bag Lady said...

Damn.... that looks good! I might have to give it a try!

Leah J. Utas said...

Mary Anne,
It was very thoughtful of you to supply the cookie recipe. Thank you so much. I'll be giving it a try.

Bag Lady, I think you'll like it.

solarity said...

Leah, my mother loved to share that recipe.

Mary Anne in Kentucky

CherylK said...

That pizza looks amazing! Am going to get that cookbook! I have developed a lactose intolerance and it has dealt me fits because I LOVE, LOVE, LOVE cheese. Was just trying to figure out how to make a pizza without cheese...and here you are offering HOPE! What kind of soy cheese is that, if you don't mind my asking? Gluten free is a great bonus.

Leah J. Utas said...

Cheryl, the cheese is mozzarella style from Okanagan's Soya company.
The trick to soy cheese is it must be melted and served at least warm. Straight from the package is appalling.

Tofu can be beaten into fake sour cream and sweet cream as well as flavored into puddings. If you'd like I can email you some of the things I do with it.