When Amy announced the theme of Go Ahead Honey, It's Gluten Free was Guiltless Pleasures, I immediately thought of pizza. If you've looked at my before and after photos, you may have noticed a little picture of me holding a pizza. That's because I used to work at a pizza place in college, and boy did I eat pizza. And eat. And eat. You know how people say you get tired of eating something once you've worked there long enough? Not true. I never got tired of it. I did, however, get quite tired of the inevitable weight gain that comes along with eating pizza on a daily basis.
When I moved to NYC and started losing weight, pizza became an occasional treat. No more eating it every day, but this is New York after all. You have to try the pizza! Then, right before I stopped eating gluten, a new, delicious pizza place opened up around the corner from my apartment. I only got to try it twice. Sometimes I still walk by and get a little twinge of sadness. Not just because it's good pizza, but also because it's within walking distance and the closest gluten free pizza places require getting on the subway. I love pizza, but not usually enough to go into Manhattan for it. I've also tried some good frozen pizzas from the grocery store, but do I really love pizza enough to pay $10 for a frozen one? Not really. At least not very often.
So of course the solution was to learn how to make my own pizza. Making it myself, I was able to add some of the healthier flours such as millet and amaranth. Plus it's much easier on my wallet. Guiltless? Check. A pleasure? Certainly. And thus you get my guiltless pleasure.
Okay okay, let's be honest. I still couldn't eat this every night. But I can certainly freeze the leftovers and eat it once a week.
Now here's the great thing about this pizza. If you follow me on twitter, you probably know that I've been making various versions of it all week. The recipe I'm posting is my favorite, but you can definitely play around with this, so if you don't have all of the ingredients on hand, you can still try it. The xantham gum and apple cider vinegar are probably necessary, but I've tried different flour combinations, baking powder instead of the yeast, water instead of milk, and three types of oil. They all produced a decent pizza crust. This particular combination is more than decent though. Dare I say it? It's bold, but I'll say it anyway. I don't think it tastes gluten free.
Oh and one more thing, since Maggie asked. It's super easy and fast to make. Definitely something you can whip up last minute. 10 minutes to prep, 10 minutes to rise, and 30 minutes in the oven, which gives you plenty of time to make a side salad.
Guiltess Gluten Free Pizza
1 cup tapioca flour
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup sorghum flour
1/2 cup white rice flour
2 tsp. xantham gum
1 tsp. sea salt
2 egg whites
2 tsp. apple cider vinegar
3 Tbsp. grapeseed oil
2 Tbsp. honey
1 packet active dry yeast (substitute: 1 Tbsp. baking powder)
1 cup warm milk 110-115 degrees F (water or any non-dairy alternative will work fine; I used TJ's new organic whole grain drink)
cornmeal for sprinkling on top
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the dry ingredients until completely mixed. Set aside.
- Pour the milk into a small pan on the stove and gently heat. If you don't have a thermometer (I don't), heat the milk until it feels slightly warm on your fingertip. Turn off the heat and pour the yeast into the milk. Stir with a fork.
- In a second large bowl, whisk the egg whites until frothy. Add the rest of the wet ingredients, continuing to whisk.
- Whisk the milk and yeast into the wet ingredients. Pour that into the dry ingredients.
- Stir it all together until completely mixed. At this point, you'll have a ball of dough. You can either make one large pizza or smaller individual pizzas.
- Spray a cookie sheet with oil and sprinkle with cornmeal (rice flour will work fine too). Roll your dough out thin on the sheet. You'll need to sprinkle it with more cornmeal on top to keep it from sticking to the rolling pin. I liked the crust best when it was rolled out very thin, almost like pie crust.
- Place the cookie sheet with the dough in a warm spot (like on top of the oven) for 10 minutes.
- Bake the crust for 10 minutes.
- Take out and top with your favorite pizza toppings (sauce, cheese, etc.) and place back in the oven for another 20 minutes.
Now that I've just about used up my stock of gluten free flours, I'll have to go it GFE style for a while. Meaning, no special gluten free ingredients. Let's see if I can come up with a recipe that anyone can make with normal ingredients. Perhaps something sweet to lure all the gluten-happy people over to the gluten-free side...
This post is linked to Gluten Free Wednesdays and the Gluten-Free Wednesday Pizza Challenge at The Gluten-Free Homemaker. It's also linked to Gluten-Free Pizza Fest at ATX Gluten-Free. Stop by for lots of gluten-free pizza recipes.