As I've said before, Friday is ALWAYS family pizza night. This takes on an entirely new meaning when you are trying to stick to a gluten and dairy free plan.
Last week's experiment did not go as well as I would have liked, but as the old saying goes, if at first you don't succeed, try, try again.
That's just what I did.
First,was a trip to Whole Foods to stock my pantry with ALL the goodies needed for a gluten/dairy free kitchen.
Two hours and TOO many $$ later, and we were in business.
I was absolutely amazed with the results. It was really good!
This recipe makes 1 large or 2 medium pizzas
pre-heating the pizza stone produces a better quality crust, I left the stone in for about 10/15 minutes at 400
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca flour
1 package yeast
2 tsp xanthan gum
dash of sugar and salt
olive oil
1 cup warm water
Sprinkle the yeast over 1/3 cup warm water(add a dash of sugar)
Add flour,xanthan gum, salt, olive oil, and water
knead until you have a smooth ball of dough ( I use the dough hook of my stand mixer)
Cover and let rise
Roll into desired size and shape
top ( I used Daiya Mozza shreds, and it was delicious)
bake 18 - 20 minutes at 400 degrees
I'm probably not done experimenting with pizza recipes, but I was pleasantly surprised this week.
