MealsFebruary-March 2012

Gluten-Free Pizza with Gourmet Flair

MAKES two 12-INCH PIZZAs

Photo by Oksana Charla.

Photo by Oksana Charla.

 

This pizza is as pretty as it is delicious. Colorful presentation and simple ingredients make for understated elegance. There’s no need to let this dough rise before baking. However, if you like a thicker crust, let the dough rise for 10 minutes before adding toppings and bake the pizza an additional 3 to 4 minutes.

1 recipe Master Dough
2-4 teaspoons good quality olive oil, divided
4 tablespoons good quality pizza sauce, divided
8 medium tomatoes (red, yellow and orange), thickly sliced
2 handfuls small, pitted, cured black olives, such as Nicoise
½ cup cubed Manchego or dairy-free cheese, optional, divided
-Freshly grated Parmesan cheese or dairy-free Parmesan cheese
-Fresh rosemary, for garnish

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack and preheat the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. Scoop half the dough onto a lightly oiled sheet of parchment paper. Cover with lightly oiled plastic wrap. Use fingertips and palm to lightly press the dough into a 12-inch circle. Use fingertips to create a rim of dough around the edge.

3. Drizzle half the olive oil over the surface. Top with 2 tablespoons pizza sauce.

4. Scatter half the tomato slices, olives and cheese over the sauce. Sprinkle with freshly grated Parmesan.

5. Repeat with remaining dough and ingredients.

6. Slide each pizza (with parchment paper) onto pizza paddle and transfer to a preheated stone, sliding pizza and the parchment off the paddle and onto the stone. If using a baking sheet, slide each pizza and parchment onto a baking sheet and set it on the lowest rack of preheated oven. Bake 20 to 24 minutes, depending on the thickness. The bottom of crust will be brown.

7. When done, slide the pizza paddle under the parchment and slide pizzas out of the oven. (Don’t worry if the paper tears a little.) Sprinkle pizzas with fresh rosemary and serve.

Each slice contains 110 calories, 4g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 183mg sodium, 53g carbohydrate, 4g fiber, 15g protein.

 


 

 

Gluten-Free Master Dough

This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.

2½ cups gluten-free high-protein flour blend of choice
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.

3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.

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