I havne't tried this yet, but I can't wait!
http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html
Showing posts with label pizza dough. Show all posts
Showing posts with label pizza dough. Show all posts
Friday, November 11, 2011
Saturday, January 22, 2011
pizza pizza
Peter Reinhart just sent me this recipe to try for homemade pizza crust! Can't wait to try it!!!!
GLUTEN-FREE PIZZA DOUGH
(makes about 8-10 small pizza crusts)
Rice Flour (organic, brown rice if possible) 1# (approx. 4 cups)
Sunflower Seed Meal 9 oz. (grind 3 cups sunflower seeds into a flour)
Tapioca Flour 3 oz.
Salt 1/2 oz. (2 teaspoons)
Instant yeast 1/2 oz. (4 1/2 teaspoons)
Olive Oil 2 oz. (1/4 cup)
Honey or sugar 2 oz. (1/4 cup sugar, 3 tablespoons honey)
Potato Water 5 cups (1 potato, sliced and simmered in 6 cups of water for 5 minutes. Strain and cool--you can eat the potato or use in a salad. Measure the water to get 5 cups)
Combine all the dry ingredients, including the yeast. Add the liquid ingredients and whisk to make a smooth, crepe-like batter. Cover the bowl with plastic wrap and ferment 1 hour at room temp.
Preheat the oven to 400 degrees.
For each pizza, spray a 9” or 10” pie pan (glass or aluminum) with pan spray, or grease it with olive oil. Ladle in enough batter to cover the bottom of the pan about 1/4” thick, or slightly thicker.
Bake at 400 degrees for approx. 15 to 20 minutes, or till the batter has baked into a golden brown color, and is crisp on the edges. Remove the pie pan from the oven and then remove the crust from the pan and allow it to cool. Use this as your pizza dough. Top it with your favorite toppings and bake at 450 degrees for about 8 - 10 minutes, or until the toppings are done and the dough has crisped further.
GLUTEN-FREE PIZZA DOUGH
(makes about 8-10 small pizza crusts)
Rice Flour (organic, brown rice if possible) 1# (approx. 4 cups)
Sunflower Seed Meal 9 oz. (grind 3 cups sunflower seeds into a flour)
Tapioca Flour 3 oz.
Salt 1/2 oz. (2 teaspoons)
Instant yeast 1/2 oz. (4 1/2 teaspoons)
Olive Oil 2 oz. (1/4 cup)
Honey or sugar 2 oz. (1/4 cup sugar, 3 tablespoons honey)
Potato Water 5 cups (1 potato, sliced and simmered in 6 cups of water for 5 minutes. Strain and cool--you can eat the potato or use in a salad. Measure the water to get 5 cups)
Combine all the dry ingredients, including the yeast. Add the liquid ingredients and whisk to make a smooth, crepe-like batter. Cover the bowl with plastic wrap and ferment 1 hour at room temp.
Preheat the oven to 400 degrees.
For each pizza, spray a 9” or 10” pie pan (glass or aluminum) with pan spray, or grease it with olive oil. Ladle in enough batter to cover the bottom of the pan about 1/4” thick, or slightly thicker.
Bake at 400 degrees for approx. 15 to 20 minutes, or till the batter has baked into a golden brown color, and is crisp on the edges. Remove the pie pan from the oven and then remove the crust from the pan and allow it to cool. Use this as your pizza dough. Top it with your favorite toppings and bake at 450 degrees for about 8 - 10 minutes, or until the toppings are done and the dough has crisped further.
Wednesday, January 19, 2011
So last night I tried playing around with my egg noodle recipe. I used 1 cup rice flour, 1/2 cup amaranth flour, 1/2 cup tapioca flour. Yea it rolled out a lot easier, but the noodles were brittle, broke easily, and just didn't taste as good. :( So I have met a woman who is willing to make pasta with me AND bring her pasta machine!!! So I'm going to try another slightly altered recipe. This one is technically a ravioli recipe though. :) So I will have to make raviolis! LOL! I'm thinking beef and tomato. MMMMmmmm. I might even make some of my mozzarella cheese! (it would be perfect since it doesn't get to firm.)
Also today I emailed a pro pizza dough maker! LOL! Someone that follows on fb asked for some help finding a good dough. I wanted to rush in guns a blazing like normal, but I have a sneaky suspicion that if I did all I would end up with is a big disaster and LARGE amount of wasted flour. (which gets pricey!) So I figured since I know NOTHING about it, why not ask for help? See I can do it!!! LOL! I'm hoping to get an email back. Peter Reinhart. From what I've read all over the web, he's a pizza dough God! LOL! So hopefully he'll have some time to help me out or at least point me in the right direction. For those of you lucky people with no allergies, who just read this because you've been blackmailed, or guilt tripped in or just have interest in what you are eating, check it out! The man knows his stuff! I'm hoping to loan out his book from the library and make some for me and the hubby soon! http://peterreinhart.typepad.com/peter_reinhart/ Here's his blog.
Also today I emailed a pro pizza dough maker! LOL! Someone that follows on fb asked for some help finding a good dough. I wanted to rush in guns a blazing like normal, but I have a sneaky suspicion that if I did all I would end up with is a big disaster and LARGE amount of wasted flour. (which gets pricey!) So I figured since I know NOTHING about it, why not ask for help? See I can do it!!! LOL! I'm hoping to get an email back. Peter Reinhart. From what I've read all over the web, he's a pizza dough God! LOL! So hopefully he'll have some time to help me out or at least point me in the right direction. For those of you lucky people with no allergies, who just read this because you've been blackmailed, or guilt tripped in or just have interest in what you are eating, check it out! The man knows his stuff! I'm hoping to loan out his book from the library and make some for me and the hubby soon! http://peterreinhart.typepad.com/peter_reinhart/ Here's his blog.
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