Last month my kids had their term exams at school and just like normal human beings they were planning more about what they would do when exams are over rather than focusing on studying. The level of their excitement when they got home after the last exam was simply over the top as if they have graduated from the college! First thing on their to-do list was pizza for lunch which I consider an easy thing because a simple Pizza Margherita is enough to please my munchkins. For gluten free pizza, I tried a new recipe by gluten free palate as it was extremely simple and doable. Still I had to make some adjustments due to my personal limitations and here is how it goes..
So after pre heating the oven we mix together gluten free flour with an egg, salt, some oil and a little apple cider vinegar. Gluten free flours are not easy to work with hands and I always use electric mixer, this time with dough hooks attached, for easy mixing. It would take a minute or two.
Although I use instant yeast which goes directly into the dough, this time I activated it first with sugar and lukewarm water and it got all bubbly in five minutes.
Now combine flour and yeast and mix for a few minutes to form dough.
I lined a 14 inch non stick round pan with parchment paper and placed the dough on it.
Apply some oil on your hand and spread the dough. This isn’t going to be a thin crust base rather a bit thick.
There we go. I like to keep the edges uneven. Bake this crust for about 10 minutes.
While the crust is in the oven, get the sauce, toppings and mozzarella cheese ready. I made this one pizza crust half Pizza Margherita and half Chicken Fajita.
This is what it looked like after 10 minutes of blind baking.
Time to have some fun! Spread pizza sauce generously ( find the pizza sauce recipe here) and on one half I added marinated chicken with olives, green capsicum and scallions.
Sprinkle grated mozzarella cheese generously. There is no such thing as too much cheese. Sprinkle few pinches of mixed dried herbs over the cheese. Bake for another 8-10 minutes.
Holy Moly! Come to mama… or in this case just go to gluten allergic papa.
Take the pizza out of the pan and place on the kitchen counter. Slice.
Now we are talking! Serve immediately. Bet there will be no left overs 🙂
NO KNEAD GLUTEN FREE PIZZA CRUST
Simple ingredients do create wonders! This easy no knead, no rise gluten free pizza crust, ready in 30 minutes is an excellent example.
Course Main Course
Cuisine Italian
Keyword Gluten free, gluten free pizza crust, quick and easy gluten free pizza
Prep Time 10 minutes
Cook Time 20 minutes
INGREDIENTS
- ¾ cup lukewarm water
- 1½ tbsp caster sugar
- 11 gm instant yeast
- 2 cups gluten free flour blend (see notes) ( I use Asmr’s Gluten Free Bread Flour))
- ½ tsp xanthan gum
- 1¼ tsp salt
- 1 large egg
- 2 tbsp olive oil or any cooking oil
- 1 tsp apple cider vinegar
INSTRUCTIONS
- Preheat the oven at 200 C / 390 F. Line a non stick 14 inch round pan with parchment paper. Lightly grease the paper.
- In a small bowl mix together lukewarm water, yeast and sugar. Stir well. Let it sit for 4-5 minutes or till it gets all bubbly.
- In another bowl combine gluten free flour blend, salt, xanthan gum, egg, oil and apple cider vinegar. Mix with an electric mixer for a minute.
- Add yeast and mix for another minute till everything is well combined.
- Transfer the dough to the lined pan and spread with oiled hands. Bake the crust for 10 minutes.
- Remove for the oven, spread pizza sauce, toppings and cheese. Sprinkle some dried mix herbs.
- Bake for another 8-10 minutes. Serve immediately.
RECIPE NOTES
If you don’t have any gluten free blend combine 1 cup rice flour, 3/4 cup brown rice flour and 1/4 cup tapioca starch.
Instant yeast can be added directly to the flour without proofing. Works perfectly well.
Chicken Fajita Marination
INGREDIENTS
- 250gm boneless chicken, cut in small chunks
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/3 tsp salt
- 1/3 tsp cumin powder
- 1/2 tsp red chilli powder
- 2 cloves garlic, finely chopped
INSTRUCTIONS
Combine all ingredients in a bowl. Mix well and refrigerate for at least 30 minutes. Transfer marinated chicken to a small pot and cook over low medium flame till all liquid dries up, about 5-7 minutes. Let cool for 5-10 minutes and use as required.
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