Saturday, November 7, 2009

Gluten Free Pizza Crusts - one potato based, one beer batter

Both of these are much less expensive than purchasing a gluten free pizza crust mix.  They are sturdy enough to hold toppings without crumbling apart when you pick them up, although the potato crust pizza should be cut in small squares rather than in triangles.  I prefer the taste and texture of the beer batter dough.  However, since I don't drink, I had to actually buy beer just to experiment with the pizza dough, which seems unfrugal!  "Decent" beer is now a dollar a bottle! Jeepers! (Though I imagine Busch and Rolling Rock would do!)  Fortunately, my first trial was excellent and didn't require multiple trials, unlike my ongoing attempts to make a fine-textured sourdough bread.  
Potato Crust Pizza - using leftover mashed potatoes
Mix 1 1/2 c. brown rice flour, 1/4 c. tapioca starch, 3 tsp baking powder, 1/4-1/2 tsp salt, 1/4-1/2 tsp garlic powder.  Add 1 1/2 c. thick leftover mashed potatoes, 2 large eggs, 3 tbsp olive oil. 
Mix in, divide batter in two and pat into bottoms of two greased 9x13 baking pans.  Periodically moisten your hands with water.  This will be a very thin crust pizza to use with bold flavors so the taste of potato doesn't interfere with the toppings.  Bake on bottom rack at 450 degrees until golden and fairly firm.  Remove from oven, brush on some olive oil, pour sauce over, sprinkle on extra basil or Italian seasonings and add toppings.  Return to oven until toppings are browning and cheese has melted.  You may wish to broil it the last two minutes. 

Beer Batter Pizza Dough - a very realistic flavored and textured dough!
Mix 2 c. brown rice flour, 1/2 c. tapioca starch, 1/2 tsp each salt and garlic, 3 tbsp olive oil, 2/3 c. beer, 1 c. water.  (You could also try 1 c. beer, 2/3 c. water if you want to increase the yeasty flavor.)
Pour into greased round cake pans (2 or three depending on how thick you want it), push some of the dough to the edges so the center is a little concave to combat the natural doming that occurs while rising.  Place in a warm place for 3 1/2 hours or so.  It will look sort of fluffy, but won't double in bulk.  Place in a 450 degree oven until it browns at the edges and is firm in the middle.  Then rub a little olive oil on, add toppings and place back in the oven until toppings are brown and the cheese is melted.  I like to turn the oven up to 500 degrees for the last few minutes so the very bottom of the crust is both quite solidified and crispy. 

I think this dough has very good possibilities to become a gyro wrapper as well, but I've had enough dough for awhile and won't experiment more for a week or so.  This has been a delightful foray into comfort food, but now I'm feeling fat... 

At glutenfreesourdough.blogspot.com, the author recommends water kefir as an agent to help gluten free doughs rise.  One of these days I'm going to try that, too, but that is definitely an item that has to be purchased over the internet.  There aren't any stores around here that carry that sort of thing! 

3 Comments:

Blogger Gluten Free Sourdough Baker said...

Hi Larisa,
Really like this post especially the measurements for potatoes! And then I read your reference to my blog, many thanks to you! Just a plug for the water kefir, it's a really dependable way to help gf products rise. I can't say enough about it.

I also hear you about "enough dough for awhile"... after a pizza making day, I feel very "doughy" myself and take a long break from it.

keep experimenting,
sharon

November 7, 2009 at 6:55 AM  
Blogger Larisa said...

The beer batter dough got gummy in the refrigerator. Perhaps it would be best to halve the recipe if it couldn't be eaten soon.

November 7, 2009 at 11:57 PM  
Blogger Larisa said...

I made a much better dough! Check it out by skipping two posts more recent! :)

November 20, 2009 at 3:35 AM  

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