Thursday, October 22, 2009

Gluten Free Pizza Bake

I have finally found a satisfactory pizza alternative. I just haven't found a yeasty pizza crusts and so I decided to alter a baking powder biscuit recipe the other night and even Mr. Gluten-Eater-in-My-Life enjoyed it; he said, "This tastes like the pizza my mom made all the time, I love it." High praise indeed. His mother was a master of scratch cooking and made the best gluteny cinnamon rolls I ever tasted...ever (Sarah has solved the cinnamon roll dilemma for gluten freers in an amazingly wonderful way).

This was the very last piece. I had it for lunch today and remembered to take the picture before I started eating. The pieces were cut in squares, but I think when this one's neighbors were taken, the taker fudged a bit.

Gluten Free Pizza Bake
Preheat oven to 425º F

For Crust
1 1/2 cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 teaspoon Xanthan gum
1/2 teaspoon baking soda
4 scant teaspoons baking powder
1 teaspoon salt
4 teaspoons egg replacer (optional)
1/4 cup Parmesan cheese
1/2 teaspoon Italian seasoning

6 tablespoons softened butter
1 tablespoons honey, melted
2/3 cup milk
2 teaspoons vinegar

In mixing bowl, combine all of the dry ingredients; add butter to the dry mixture and using two knives, cut in until coarse crumbs form. Combine milk, melted honey and vinegar and pour into the crumb mixture. Mix together until it forms into a ball.

Grease a 9 x 9 casserole dish and press the dough evenly across the bottom. Set aside.

1-8 oz. can tomato sauce - Contadina*
1 teaspoon Italian seasoning
1/2 teaspoon each (or to taste) basil, oregano, garlic powder, onion powder
1/4 cup Parmesan cheese

1 lb hamburger
1-6 oz. can of olives, sliced
1 green pepper, sliced
1-8 oz. pkg. Tillamook shredded Italian cheese
(Your favorite pizza toppings, you decide)

Combine all of the sauce ingredients and blend together well. Spread evenly over the crust. Scatter all of your toppings evenly over the tomato sauce, sprinkling the cheese on last.

Bake @425º for 15 minutes, or until cheese starts to brown.

This recipe would probably be okay in a little bit bigger pan, in this size it made a thick, cakey crust.

Don't expect that yeasty, crispy crust you used to enjoy before you were deglutenified. This is something brand new and you need to let it stand on its own merits.
* Scroll down to Product Information, third question

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