Even though I left New Jersey almost 20 years ago, I still crave that crispy, chewy paper-thin crust pie -- and by pie, I mean pizza, not apple -- that you can't get anywhere outside of New Jersey. Okay, and New York. After years of living in the DC area, I had come to accept the bread, sauce, and cheese combination that people dubbed "Pizza."
Nonetheless, my daughters' first request was for me to create a "good Gluten-Free Pizza." I think I've done them one better -- I've created a Jersey Gluten-Free Pizza!
Ingredients:
1 tbsp Dry Yeast
1/3 cup + 2 1/2 tbsp Garbanzo Bean Flour
2 1/2 tbsp Blanched Almond Flour
1/2 cup Arrowroot Starch
2 tbsp Powdered Milk (or dairy-free alternative)
1 very scant tsp Xanthan Gum (I use as little of this as possible -- just enough for the dough to hold together)
1/2 tsp Salt
1 tsp Dried Herbs (I use a mixture of rosemary, basil, and oregano)
2/3 cup warm water (110 degrees F)
1 tsp Grapeseed Oil
1/2 tsp Palm Sugar
1 tsp Apple Cider Vinegar
Quinoa Flour for dusting
Pizza toppings of your choice!
Directions:
Preheat the oven to 500 degrees F with a pizza stone on the middle shelf.
This will work without a pizza stone, but you'll get a crispier crust with it.
Place all the ingredients in a medium bowl and beat on medium speed until thoroughly combined.
Dust a piece of parchment paper with Quinoa Flour. (It's the Quinoa flour that gives the crust that Jersey-style cornmeal texture)
Scrape the dough -- which will be very, very sticky -- with a spatula, onto the parchment.
Sprinkle a little more Quinoa flour on top of the dough and gently press the dough out with your fingers, leaving the edges slightly higher to create a crust.
Using a Pizza Peel (so you don't burn yourself on the extremely hot pizza stone!), gently place the pizza (still on the parchment) in the oven, on top of the stone.
Bake for 6-7 minutes, until golden brown and crisp.
Remove the crust from the oven and decrease the temperature to 375 degrees.
Top the crust with your favorite toppings. Some of my favorites include caramelized onions, fresh basil, and fresh mozzarella. Of course, my girls are fans of the traditional sauce and cheese.
Place the pizza back in the oven and bake for 5-10 minutes, until your toppings are warm and bubbling.
And, for all my dairy-free fans: I highly recommend Daiya brand Vegan cheese. It is vegan, O-U kosher, and truly melts like traditional dairy cheese!
This recipe was also posted on Slightly Indulgent Tuesday.
Nonetheless, my daughters' first request was for me to create a "good Gluten-Free Pizza." I think I've done them one better -- I've created a Jersey Gluten-Free Pizza!
Ingredients:
1 tbsp Dry Yeast
1/3 cup + 2 1/2 tbsp Garbanzo Bean Flour
2 1/2 tbsp Blanched Almond Flour
1/2 cup Arrowroot Starch
2 tbsp Powdered Milk (or dairy-free alternative)
1 very scant tsp Xanthan Gum (I use as little of this as possible -- just enough for the dough to hold together)
1/2 tsp Salt
1 tsp Dried Herbs (I use a mixture of rosemary, basil, and oregano)
2/3 cup warm water (110 degrees F)
1 tsp Grapeseed Oil
1/2 tsp Palm Sugar
1 tsp Apple Cider Vinegar
Quinoa Flour for dusting
Pizza toppings of your choice!
Directions:
Preheat the oven to 500 degrees F with a pizza stone on the middle shelf.
This will work without a pizza stone, but you'll get a crispier crust with it.
Place all the ingredients in a medium bowl and beat on medium speed until thoroughly combined.
Dust a piece of parchment paper with Quinoa Flour. (It's the Quinoa flour that gives the crust that Jersey-style cornmeal texture)
Scrape the dough -- which will be very, very sticky -- with a spatula, onto the parchment.
Sprinkle a little more Quinoa flour on top of the dough and gently press the dough out with your fingers, leaving the edges slightly higher to create a crust.
Using a Pizza Peel (so you don't burn yourself on the extremely hot pizza stone!), gently place the pizza (still on the parchment) in the oven, on top of the stone.
Bake for 6-7 minutes, until golden brown and crisp.
Remove the crust from the oven and decrease the temperature to 375 degrees.
Top the crust with your favorite toppings. Some of my favorites include caramelized onions, fresh basil, and fresh mozzarella. Of course, my girls are fans of the traditional sauce and cheese.
Place the pizza back in the oven and bake for 5-10 minutes, until your toppings are warm and bubbling.
And, for all my dairy-free fans: I highly recommend Daiya brand Vegan cheese. It is vegan, O-U kosher, and truly melts like traditional dairy cheese!
This recipe was also posted on Slightly Indulgent Tuesday.
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