PIZZA - A RECIPE REVIEW


This discovery was sooooo exciting…… the best pizza I have EVER had.  Even pre-gluten  free days.   By far, nothing I have ever tasted is as good in the form of Pizza as this has.  Please check out GLUTEN FREE COOKING SCHOOL – for Mary Francis’s Pizza Recipe.  Now, I realize, I am somewhat of a late-bloomer to this computer world….we have been having Mary’s pizza for about 14 months now….so many of you may already  be aware of this incredible recipe.  When I first discovered this recipe….I was in awe.   I had not had “real” pizza in years, and desperately missed it.  Sure, I made variations of a kind……but people…..this is real….as real as it gets!
Here's the scoop:  When fresh out of the oven…crispy and chewy…just how I love it.  And flavor?  Wow…fresh homemade sauce, seasonings, toppings?  To die for.  Now, the next day, if you reheat in the microwave oven, the crust is like a soft crust pizza…..still ohhhh so delicious.
Now the experiment:  Last week, I made 4 pizzas . On it came the homemade pizza sauce, then minced diced red onion, diced mushrooms, diced yellow pepper, diced sun dried tomatoes, diced black olives, and three cheeses:  Parmesan, aged cheddar, and feta……to die for.  We ate the first two large pizzas, then I wrapped the other 2 cooled pizzas in plastic wrap, put them in a grocery bag, and then into the freezer.  I had no idea how they would turn out.  Ten days later, I took them out.  I let them sit on the counter for 15 minutes, while I preheated the oven at 400 degrees temp.  Then I placed them on a pizza pan and baked them for 15 minutes.   Lordy-Be!   They were crisp…..not soggy at all….flavorful to the max.
The only changes I made to Mary’s recipe was:  To the crust, I included 1/3 cup tapioca starch and decreased the amount of brown rice flour, I also included dry basil and Italian Seasoning to the spices.  As well,  included these seasonings in the sauce, and added cooked minced onion, and garlic, then putting it through the food processor to puree.  Thank you Mary Francis for the best Pizza Recipe......you have made my family sooo happy!
Pizza Sauce:
One 28 oz. can whole tomatoes
One 6 oz.  Can tomato paste
½ tsp each: Oregano, Fennel, Rosemary, Basil, Italian seasoning
1 tsp. Garlic powder
2 diced garlic cloves
½ a diced onion
1 Tblsp. Olive oil
Heat the olive oil in a pan, low to medium heat.  Add the diced onions, and garlic, sauté to sweat out.  When translucent, add the tomatoes, breaking up with a spoon, tomato paste and seasonings, simmer on low, about 30 minutes.  Add salt and pepper to taste.  Remove from heat, allow to cool for a bit, then blend to a puree in a food processor or blender.  This makes enough sauce for 4 pizzas.  I usually make two large pizzas at a time, and freeze the rest of the pizza sauce.
Pizza crust:
This will make 2 large pizzas.
1 Tblsp. Yeast
1 1/3 cup soy milk (one time I only had 1 cup of soy milk left, so added 1/3 of a cup of water to this and it worked!)
1 tsp. Sugar
2 tsp. grapseed oil or olive oil
2 tsp. apple cider vinegar
1 cup brown rice flour
1 cup cornstarch
1/3 cup tapioca starch
2 tsp. Xanthan gum
1 tsp. Salt
½ tsp. Each:  Fennel, Rosemary, Garlic Powder, Oregano, Basil, Italian Seasoning
Heat the milk in the microwave oven till it is warm, not hot, in a 4 cup measuring cup.  Then add the sugar, stirring to dissolve.  Then add in the yeast, cover with a towel, set aside to proof.
Whisk the dry ingredients together in a large bowl.
When yeast has proofed, add the vinegar and oil and combine.  Add the liquid ingredients to the dry and mix well.  The dough will be sticky – mix well to form into a ball.
I use 2 non-stick pizza pans lightly oiled.  Lightly oil your hands with olive oil, and put the dough in the center of the pan, and spread out the dough towards the edges of the pan.  You may need to re-oil your hands.  Once at the edges of the pan – press upwards to create a small edge.
Bake pizza crusts in a pre-heated 400 degree oven for 8-10 minutes.
Remove from oven – spread a good layer of sauce on top of the crust – then any pizza toppings you like.  Then put the pizzas back in the oven and bake another 10-15 minutes.  Amazingly delicious.
I have also used pesto for a pizza sauce….again, delicious.

Ina Gawne
author

6 comments on “PIZZA - A RECIPE REVIEW”

  1. It sounds wonderful - vinegar in the crust? Interesting. I'm looking for alternative to regular crusts - we tend to eat the whole pizza and the traditional one is just too many carbs for the hubs....
    BTW - I saw this and thought of you - have you tried using instant mashed potatoes as a sub. for bread crumbs in meatballs? Would that work? (I know nothing....)

    1. Hi Katie, with anything gluten free bread wise it can be a challenge to get good texture because there is no gluten, vinegar and Xanthan Gum help create a better texture. Have never tried Instant Mashed Potatoes before, but usually I freeze the end crusts from my Gluten Free Bread, then whiz them up in a food processor to make my own bread crumbs. Hows your garden coming? Ina

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May 7, 2010
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