Monday, January 9, 2012

Gluten-free Herb Pizza Crust

This weekend was fun and jam packed.  Saturday there were vegan cinnamon rolls (Sticky Fingers Bakery is basically amazing), a flying lesson with me in the pilot's seat, and drinks with new friends and old.  Sunday I played tourist, took lots of photos and went for a walk around the Capitol Building and the mall with a stop in to the National Gallery of Art and at a Chai at Teaism.  Sunday was rounded out with cookie dough...Salted Caramel Chocolate Chip Cookie dough that is.  These cookies will not stand alone...

...they will be sandwiched together with vanilla ice cream to be served for the first January birthday in my office.  When discussing said cookie dough with Charles he then stated that I am..."in a relationship with dough."  My response..."well sometimes it's batter; they fight over me."  So, yeah I might currently be in a relationship with baking...according to certain people.

Okay this is me and I am for serious flying...and I was for serious nervous.

Stephanie, the camera woman for this flight, safely buckled up in the back seat.  She must really trust me; well me or the trained instructor sitting next to me.

The Capitol...seriously sometimes this building just looks fake.  Also, totally started having fun with Instagram this weekend.

The tunnel between the East and West building of the National Gallery of Art.  Pretty much just awesome.  We got to the other side and randomly ran in to some friends.

Awesome cakes painting called Cakes by Wayne Thiebaud.

 Okay time to get down to this pizza.  It is easy and delicious.  It is gluten-free without having the gluten-free taste.  It turns out light, fluffy and crispy on the bottom from oiling the pan.  Plus, its kind of fun making your own pizza...or maybe that's just me.  You could also use this recipe to make a gluten-free focaccia or turn it into bread sticks and top with cheese.  However you make it, enjoy!

Pizza Crust with a blob of pesto.

This is it...pesto, eggplant, mushrooms, shallots, spinach, goat cheese.

Gluten-free Herb Pizza Crust: (adapted from Jules Gluten Free)
1/2 cup water + 3 tablespoon skim milk, warmed
1 packet active dry yeast
2 egg whites at room temperature
2 tablespoons extra virgin olive oil
1/2 teaspoon apple cider vinegar
1 3/4 cups Pamela's Ultimate Baking and Pancake Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder

1.  In a microwave safe measuring cup, heat milk and water for 40-50 seconds or until warm.  Stir in one packet of yeast and set aside for 8-10 minutes to let yeast proof.

2.  In a large mixing bowl, whisk together baking mix, salt, oregano and garlic powder.

3.  Once yeast has proofed, whisk in egg whites, olive oil and apple cider vinegar, then set aside for another 3-4 minutes.

4.  Pour all of wet ingredients in to the dry ingredients and mix together using a fork, until just combined.  Set aside and let rise for 30-45 minutes in a warm place or in the refrigerator overnight.

5.  Prepare your desired toppings.  I chose pesto, thinly sliced eggplant that I brushed with olive oil and then salt and peppered, sliced mushrooms, one shallot thinly sliced, and finished with spinach and goat cheese. (Note: I added the spinach and goat cheese for the last two minutes of baking)

6.  Preheat oven to 425 degrees F.  Oil a cookie sheet with 1 teaspoon extra virgin olive oil.

7.  Once pizza crust has risen, using a spatula, gently spread out on prepared baking sheet and bake without toppings for 5 minutes or until just set.  Then top with toppings and bake for 8-12 minutes or until crust is golden.  Enjoy!

1 comment:

  1. Batter and dough fighting over you; not going to lie - I would totally take your sloppy seconds in this situation.