appetizers, entrees, savory, snacks
Comment 1

Gluten Free Pepperoni Pizza

It’s 4:08am in a New York City diner. Tick Tock Diner, if you were wondering. Only I could manage to turn a 4 hour train ride within the same time zone into a ‘red eye’. I’m meeting my wonderful little (and by little, I mean grown man that towers over me) cousin in a couple hours to enjoy an east coast weekend tour of NYC and Boston.

What comes to mind when you think of New York? For me, it’s the food. (It’s always about food). Right now I’m lamenting the fact that I can’t go get a couple large pepperoni slices from some guy named Vinny that will tell me how gorgeous I look in my scrubby clothes and glasses at 4:08am.

Side Note: This place is playing Billy Joel right now. If you haven’t hung out in a New York City diner, it is exactly what you picture. Stereotypes exist for a reason. I love it.

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As I was saying… Pizza. I made some last week and I think I finally came up with a crust recipe worth sharing. It’s still under review in my book – I think it either needs a bit more flexibility or needs to be pressed thinner next time, but it’s my best outcome yet in 2 years and it was a combination of my own efforts rather than a mix or buying a prepared shell to top (which still remains a great standby if you’re in a rush).

Here’s the final team that made the recipe.

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Starting with the dry components, combine:

  • 1 1/3c All Purpose GF Flour (I tested out the one from Trader Joe’s)
  • 1T GF Baking Powder
  • 1tsp Sugar
  • 1 tsp Salt (as always with the salt, because I use a grinder, I am totally guessing the amount)
  • 1/2tsp Xanthan Gum (make sure your flour doesn’t already have a gum)
  • 1/2 tsp Dried Basil
  • 1/2 tsp Garlic Powder

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For the wet ingredients, combine:

  • 1/2c warm water
  • 1T olive oil
  • 1 egg
  • 2tsp cider vinegar

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And mix them all together.

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Blend the wet into your well blended dry ingredients.

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If I were to rate my recipes on level of difficulty, I think this one falls in the ‘start with this for a confidence booster’ category.

Your dough should come together quickly.

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Keep mixing until its a smooth ball but no more (unlike wheat doughs, more kneading is not better).

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I turn this in to a two pan recipe. That might be overkill. You do need to start with a closed bottom pan. With some EVOO cooking spray on your team…

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…go ahead and get the dough pressed into something resembling a crust.

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Keep going, it will eventually cover the whole pan. The thinner the better.

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Toss that in a preheated 400 degree oven for 7-8 minutes. The edges should just be beginning to turn.

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At this point I transferred my crust to a ventilated pizza pan because I love a crunchy crust. Do this if you want to be just like me.

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Step 1 to the perfect pizza – test about 3 or 17 slices of pepperoni to be certain it’s safe.

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But it’s pizza – the rest is up to you! I went classic with some red pizza sauce.

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And cheese.

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A lot of cheese. And pepperoni.

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Pop that back in the oven for 8-10 minutes until everything is bubbly, cheesy perfection.

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Enjoy with beer. It’s the only way.

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It may not offer quite the satisfaction of that 4am New York slice … But it’s a close substitute.

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Enjoy!

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1 Comment

  1. Pingback: Mushroom, Goat Cheese & Arugula Pizza with Cheesy {Gluten Free} Crust |

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