Fantastic, Delicious, Gluten-Free Sourdough Pizza!
In May/June 2014, Cooks Illustrated presented an in-depth article on "Gluten Free Pizza Worth Eating." I was very intrigued...but didn't want to use commercial baking yeast, and wanted to eliminate a couple of other questionable ingredients. Therefore, I created a prototype for a 24-hour-fermented, kefir-risen pizza crust. It was nearly unbelievable - you wouldn't even know it was gluten free unless someone told you, the texture was crispy-on-the-bottom and chewy, you could eat a slice with one hand (just like real pizza!) and I'm gonna keep experimenting...
Let me know what you think!
Make sure to weigh and measure all ingredients accurately:
16 oz. flour blend (see below)
2.5 oz. blanched almond flour
1.5 T. powdered psyllium husk
2 tsp. salt
1 c. whole milk kefir
1.5 c. water
1/4 c. olive oil
Combine all dry ingredients, and then slowly add water, kefir, and oil; blend in a food processor for a minute or less, until dough is sticky and uniform.
Place dough ball in a covered bowl or gallon jar, and let stand for 20-24 hours until the inside of the dough is bubbly. Dough will puff slightly, but won't rise.
Adjust oven racks to middle and lower positions. Line 2 rimmed baking sheets with parchment paper and coat lightly with coconut oil.
Sprinkle 3/4 tsp. baking soda over the top of dough, making sure there aren't any clumps of soda, and using a wooden spoon, incorporate _thoroughly_.
Transfer half of dough to center of 1 prepared sheet. Using greased rubber spatula (or your hands), press out dough to 11.5-inch round, about 1/4 inch thick, leaving outer 1/4 inch slightly thicker than center. Repeat with remaining dough on second prepared baking sheet.
Place prepared baking sheets into cold oven, and turn oven to 325F. Bake until firm to touch, golden brown on underside, and just beginning to brown on top, 45-50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool. (At this point, crusts can sit at room temperature for up to four hours, or be frozen for up to one month; frozen crusts can be topped and baked as directed without thawing.)
Make Sauce, by blending together:
28-oz. can whole peeled tomatoes, drained
1 T. extra virgin olive oil
1 tsp. red wine vinegar
1 garlic clove, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1-2 oz. Parmesan cheese, grated
8 oz. Monterrey jack (or mozzarella, if you eat it), shredded
One hour before baking pizza, adjust oven rack to upper-middle position, and heat oven to 500 degrees (with a pizza stone if you have one; I didn't, so used baking sheets as described below).
Transfer 1 par-baked crust to baking sheet. Spread 1/2 c. tomato sauce in thin layer over surface of crust, leaving 1/4-inch border around edge. Sprinkle half the Parmesan evenly over sauce, followed by half the jack. Bake until crust is well-browned and cheese is bubbly and beginning to brown, 10-12 minutes.
Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat with second crust (you will have leftover sauce)...
...and ENJOY what I hope is the best gluten-free pizza you have ever eaten. :)
24 oz. white rice flour
7.5 oz. brown rice flour
7 oz. potato starch
3 oz. tapioca starch