Tuesday, 13 October 2015

Gluten-free Pizza!

I wanted to write a short post about this a while ago, and I completely forgot to do it. Last week (I think it was last week), Francois and I went to his mom's house to make pizza for supper. As you all know, I can't eat wheat. But I know a great wheat-full pizza base recipe, so I decided to try to adapt it.

The original recipe calls for a one-to-one ratio of self-raising flour and double thick plain yoghurt. You just mix it together and knead it until it's nice and puffy, adding lots of extra flour along the way. Then you roll it out super thin, add toppings and bake at a really high temperature. Tada!

Last time that we did it, they were super amazing and looked like this:

We also made an onion pizza.
This time, I did this:

  • 1/2 litre Double-thick Full-cream Plain Yogurt 
  • 1/2 litre Potato Flour 
  • 1/2 teaspoon Baking Powder 
  • Fine coconut flour (not desiccated coconut - I can't remember how much. A cup or two? 
  1. Preheat your oven to 230°c. (or 250, whatever, really.) 
  2. Mix the yoghurt, potato flour and baking powder very well. 
  3. Knead it well while adding coconut flour as needed to dry it out, until you have a dough that resembles bread dough. Unfortunately, it won't spring back when you push it lightly with your finger, so don't knead it forever wondering when it'll happen. It won't. 
  4. Butter or spray a baking tray, and dust lightly with coconut flour. 
  5. Press the dough down onto the tray, making thin pizza bases. 
  6. Pop the plain base into the oven on a low shelf, and let it cook for about five minutes. 
  7. Pull it back out, cover with toppings, allow to cook for another ten minutes or longer... But keep an eye on things just in case it starts to burn. 
  8. You can grill it for a few minutes if you want crispy cheese. 
  9. Gently ease the crispy base off the tray with a butter knife. 
  10. Tada! 

Yes, it was actually tastier than the original recipe. Super crunchy, but not too tough or chewey. We loved them! And we had loads of toppings so we made a few variations... 

What class, what style... 

And the best thing? Unlike other gluten-free nonsense, potato flour is very affordable. It was R30 for the bag, and we made five 20cm bases and were too full to make more, so I still have some dough wrapped in cling wrap in the fridge.

I lied. The best thing was the cheese.

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