All-Purpose Nearly Normal Gluten-Free Pizza

The Washington Post, August 8, 2007

• • Course: Main Course

Summary:

The basic flour mix takes 10 minutes to put together. This recipe will make more of the mix than you need to make the pizza. Store the extra in the refrigerator or a cool place.

This deep-dish-style pizza takes about an hour and 45 minutes, start to finish, including making the basic flour mix.

Makes one 12-inch pizza

Ingredients:

For the basic flour mix

• • 1 cup white rice flour
• • 1 cup potato starch (not potato flour)
• • 1 cup cornstarch, plus more for dusting (optional)
• • 1/2 cup corn flour
• • 1/2 cup tapioca flour or tapioca starch
• • 4 teaspoons xanthan gum

For the pizza

• • 3 tablespoons milk powder
• • 1/4 teaspoon dried oregano
• • 1 to 2 pinch garlic powder
• • 1/2 teaspoon salt
• • 2 1/4 teaspoons active dry yeast (1 envelope)
• • 2 large egg whites, slightly beaten
• • 2 tablespoons olive oil
• • 1/2 teaspoon cider vinegar
• • 3/4 cup warm water (at least 100 degrees), or as needed
• • Cornmeal, for dusting
• • 1 large egg white, slightly beaten
• • 3/4 to 1 cup store-bought or homemade pizza sauce or tomato puree
• • 3 cups freshly grated cheese, such as mozzarella or Parmigiano-Reggiano; or ricotta or sliced provolone
• • 1/2 cup assorted toppings, such as chopped herbs or olives, artichoke hearts or roasted peppers

Directions:

Preheat the oven to 425 degrees. Have ready a lightly greased 12-inch pizza pan, or use a pizza baking stone.

For the basic flour mix: Combine the ingredients in a container with a tight-fitting lid. Measure out 1 1/2 cups and set aside; cover and store the remaining flour mix in the refrigerator or in a cool place for another use.

For the pizza: In the large bowl of a stand mixer, combine the milk powder, dried oregano, garlic powder to taste, salt and yeast. In a large measuring cup, combine the egg whites, olive oil, vinegar and some of the warm water. Add the wet mixture to the dry ingredients. Using the stand mixer or a hand-held mixer on low speed, add the basic flour mix and beat until combined. Add the remaining warm water as needed to achieve a firm dough that can still be spread. Increase the speed to high and beat for about 3 minutes.

Sprinkle cornmeal on the pizza pan or baking stone; dust your hands with cornstarch, if desired, to reduce the stickiness in handling the dough. Use a flat spoon to spread the dough into a 12-inch circle, creating a raised edge to contain the pizza topping. Let the dough rest for about 10 minutes, then brush the edges with the beaten egg white. Bake for about 15 minutes, then remove from the oven to spread the center with pizza sauce and cover with toppings. Bake for 20 minutes, or until the cheese is bubbly. Serve hot.

Recipe Source:

From Jules E.D. Shepard's "Nearly Normal Cooking for Gluten-Free Eating" (BookSurge, 2007).

381 calories, 10g fat, 4g saturated fat, 19mg cholesterol, 256mg sodium, 55g carbohydrates, 3g dietary fiber, n/a sugar, 14g protein.