April 15, 2011

Grain Free Gluten Free Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
2 1/4 cup Almond Flour  
1 3/4 cup Tapioca or Arrowroot Flour
2 Tb Organic ground Flaxmeal (optional)
3 Tb Olive Oil
¼ cup Grated Parmesan Cheese - I use Kraft (optional)
Pizza toppings of your choice –

Directions: Preheat oven to 450°F.
To the warm water add honey and yeast. Let sit for 5 minutes to proof.
In a separate bowl, mix together salt, flours, and flaxmeal.
Pour oil into mixing bowl then add proofed yeast mixture. Turn mixer on low speed, gradually pour in
flour mixture. Mix to incorporate then turn mixer to medium speed and mix for 2 minutes scraping down the sides of the bowl. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, and gently smooth out with spatula or with hands to fill the pan. Sprinkle with parmesan cheese. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with your favorite gluten free pizza sauce and topping. Here are the topping I like to use:
1. Gluten free pizza sauce that I make from scratch
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese 3. Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, olives, and pineapple. 4. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
5. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round


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