Recipe for gluten free haiwaan pizza?!
Answers: thanks!
Here are some dough ideas..you can put whatever toppings you want on them...
WHEAT-FREE AND GLUTEN-FREE PIZZA CRUST
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
http://www.recipelink.com/clippings/clip...
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Gluten Free Pizza Crust 2
This recipe makes two 13-inch pizzas, or four 10-inch pizzas.
Ingredients:
1? cups brown rice flour
? cup amaranth, buckwheat, or teff flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal)
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1? cups water (105-115F.) or less
3 tablespoons olive oil
4 egg whites at room temperature (egg-free: see “flaxseed” in tips section)
Olive oil for spreading pizza dough
Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.
http://www.celiac.com/st_prod.html?p_pro...
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MUSHROOM PIZZA (gluten free)
Dry Ingredients:
1 Tablespoon Dry Yeast (make sure it's gluten or wheat-free)
3/4 cup garbanzo and fava flour (if you can't find this, then substitute with GF mix)
2/3 cup tapioca flour
1/4 cup instant milk (I use MilkMan, but if you can't use milk, then substitute water)
3 teaspoon Xanthan Gum (this is expensive, but it's worth the money, it makes the dough not crumbly)
1 teaspoon sugar (optional - it makes the yeast rise more)
1/4 teaspoon salt
2 teaspoons unflavored gelatin (the kind advertised to make your fingernails grow... do not use Jello!)
1/2 teaspoon basil (optional)
1/4 teaspoon oregano (optional)
Wet ingredients:
3/4 cup warm water (warm to the touch but not hot)
2 teaspoons oil (I use virgin olive oil)
1 teaspoon apple cider vinegar (other vinegars *may* have wheat)
Combine dry ingredients and mix well so that yeast is evenly distributed. If you are making this by hand, you might want to sprinkle the yeast, Xanthan Gum, sugar, salt, and gelatin over the top of the other dry ingredients so that it doesn’t lump up in one spot. If using an electric mixer, let it combine
the ingredients on a slow speed for several minutes (I usually let it mix while I'm measuring the wet ingredients).
If the dough is too sticky, add more GF flour mix. If it is too thick, add more warm water, a teaspoon at a time. After mixing, the dough should feel like a soft bread dough (or a feather pillow
if you've never made bread before).
Preheat the oven to 425 F.
While the oven is heating, I put a little oil on a 12-inch round pizza pan and put the dough in the middle. Next I sprinkle a little GF flour mix over the dough so that it won't stick, and then I roll the dough flat with a rolling pin. Then I use my fingertips to spread the dough out to the edges of the pan. Dip your fingers in a little GF flour from time to time so the dough doesn't stick to your fingers.
This dough will not get tough, so don't worry about working with it too much. Try to get the dough an even thickness, but little lumps and bumps are okay.
*Before* putting any toppings on the crust, bake it in the oven for 8 - 12 minutes until it is firm but not too brown.
Toppings:
1/4 cup tomato sauce (I use spaghetti sauce)
1 teaspoon basil leaves (crushed in the palm of my hand)
2 cups shredded mozarella cheese
8 oz sliced mushrooms
Remove the pizza crust from the oven and spread a thin layer of sauce over the crust. Then I sprinkle basil over the sauce.
I pile the cheese in the middle and spread it towards the outer edges. I top with mushrooms.
Bake for 15 - 20 minutes until the cheese is bubbly.
Of course, you can top it with anything you want
http://www.hungrybrowser.com/phaedrus/m1...
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Gluten Free Rice Crust Pizza Recipe
Ingredients:
***Crust***
2 1/2 cups cooked white rice
1/4 cup mozzarella cheese, grated
1 egg, lightly beaten
1/4 cup onion, finely chopped
1 clove garlic, minced
1 teaspoon olive oil
1 tablespoon butter, melted
***Topping***
1 cup tomato sauce or pizza sauce
1/2 teaspoon oregano or basil, dried
3/4 cup mozzarella cheese, grated
1/4 cup Parmesan or asiago cheese, grated
Directions:
Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.
Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
Our current favorite for the sauce is Colavita Mushroom Sauce. One jar makes two of these pizzas.
http://www.cdkitchen.com/recipes/recs/16...
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Pizza al riso (Rice pizza)
Serves: 4 persons
Ingredients:
2 cups of rice, cooked and set aside
2 mozzarella balls, sliced
2 tomatoes, sliced
1 egg, beaten
3 tbsp of olive oil
salt and pepper
2 tsp of oregano
6 basil leaves
Directions:
Mix the rice with the egg and oil.
Spread and pack the rice mixture onto a baking sheet in a circular shape. Sprinkle it with salt and pepper.
Add to the rice pie a layer of mozzarella.
Add the slices of tomato and the oregano and basil leaves.
Place the baking sheet in a 350-degree oven for 10-15 minutes.
http://www.mamashealth.com/recipe/pizza/...
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Pizza with rice crust
Yield 4 servings
Ingredient
1 tablespoon Oil
1 Onion, small, sliced
1 Garlic, minced
1 cup Mushrooms, sliced
1 Green or Red Pepper
2 cup White Rice, cooked
1 Egg, beaten
2? cup Part-skim Mozzarella
? cup Tomato Sauce
? teaspoon Basil, dried
? teaspoon Oregano, dried
1 Black Pepper, freshly ground
1 dash Tabasco Sauce
Seed the green or red pepper and cut into strips.
Servings: 4 In a large frypan, heat oil over medium-high heat and stir-fry onion, garlic, mushrooms and peppers until crisp-tender, about 3 - 4 minutes. Set aside. In a bowl, combine rice, egg and 1/2 cup grated cheese. Press evenly into an oiled 12 - inch pizza pan. Bake in an oven preheated to 400 degrees for Sprinkle rice curst with half the remaining cheese. Stir together tomato sauce, basil, oregano, pepper and Tabasco. Spread tomato sauce over, then top with vegetables. Sprinkle with remaining mozzarella cheese. Bake for about 12 - 14 minutes or until cheese is bubbly. Let rest for 5 minutes before cutting. Serves 4.
http://www.astray.com/recipes/?show=Pizz...
1 cup rice flour (brown)
1/2 cup potato starch
1 1/2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons sugar
3/4 cup warm water
1 tablespoon fast rise yeast
1 tablespoon olive oil
2 egg whites, beaten slightly
1/2 teaspoon apple cider vinegar
olive oil, for brushing (optional)
1/4 cup low-fat cheddar cheese
1/4 cup fat free mozzarella cheese
4 ounces Canadian bacon
1/4 cup pineapple
2 ounces jalapenos
Preheat oven to 400 degrees.
In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt.Blend with mixer on low.
In a small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.
Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
To form your pie, spoon dough onto greased and cornmeal-dusted cookie sheet or pizza stone. If desired, brush with olive oil and garlic.
Bake 30 minutes.
pull out and add your sauce, cheese and toppings.
Bake another 15 minutes or until cheese melts.
Enjoy!
You can buy gluten-free pizza crust at any Whole Foods in the freezer section. The primary flour used is bean flour. Put whatever sauce and toppings that you like on it.
Far easier than making your own!