It seems like the gluten-free trend is popping up everywhere these days. From Olympic athletes to people trying to lose weight to those with dietary restrictions, gluten-free has defitnitely swept grocery store shelves, cookbooks, and restaurant menus. In honor of our gluten-free readers out there, we wanted to share this recipe for gluten-free pizza that DASHA’s own Amy made for a dinner party last night.
Amy’s brother was recently diagnosed with celiac disease, so she has been constantly on the lookout for ways to make some of his old favorites gluten-free. The gluten-free flour brand Amy used, called C4C (purchase it at Williams Sonoma) is so high quality (à la French Laundry/Per Se quality) you’d think a chef created it, and in fact, Thomas Keller himself did. But fear not, even if you don’t want to pay the steep $19.95 price tag for C4C, the recipe will still turn out beautifully with a gluten-free flour from your local grocery store! Without further ado, here is the recipe. Thanks to Amy for sharing!
Craving pizza yet? We are.
Chewy Gluten-Free Pizza Crust
Makes two 14-inch crusts
Ingredients:
· 2 1/2 cups all-purpose gluten-free flour (see note)
· 1 Tbsp xanthan gum
· 1 Tbsp instant yeast
· 1 tsp salt
· 1 tsp sugar
· 1/4 cup dry milk powder (optional, can be omitted without a problem)
· 2 Tbsp olive oil
· 1 egg
· 1 egg white
· 1 cup warm water
· 1 tsp apple cider vinegar
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Directions:
· Place the flour, xanthan gum, yeast, salt, sugar and dry milk powder in the bowl of a stand mixer fitted with a paddle attachment. Run the machine just to combine the dry ingredients.
· In a small bowl, whisk together the olive oil, egg, egg white, water and apple cider vinegar.
· With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed and mix for 3 minutes, scraping down the bowl as necessary.
· With a rubber spatula, divide the dough between pizza pans lined parchment paper. Dip your spatula in water and smooth the dough out into a 14-inch circle.
· Place dough in a warm, draft free place and let rise for about 30 minutes, or until it is starting to look puffy. Poke the crust with the tines of a fork so that it will not puff up when baking.
· Bake in preheated 425° oven for 10 minutes. Remove from oven and top with your desired toppings (at this point, before you top the pizza, you can remove you partially baked crust from the parchment paper and place it directly on your pizza pan, if you wish). Return to oven and continue baking another 10-15 minutes, or until your toppings are hot and bubbly and the cheese is just starting to brown.
· Remove the pizza from oven and let it sit for 5 minutes before slicing. This helps the cheese and toppings to stay on the pizza instead of sliding off when you cut it.
Source: www.thebakingbeauties.com
DASHA wellness & spa is a luxury lifestyle brand and New York City-based wellness center created to offer a truly holistic approach to wellness. To learn more, visit dashawellness.com.
