|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.