So you're a sufferer when you intake gluten? And you love to eat pizzas, hmmm, that's a tough gig right there my friends, because for myself it's a hypertension issue and gout and kidneys, so I do understand the need to eat the right foods, however in the real world out there, we do have a difficult time finding a good eatery that cooks the foods that are safe for us. For myself, I'm always asking politely at the counter or to the waitstaff, "Can you please have the chef not use any salt? Thank you." Some establishments are jaded when I ask them politely, like I'm some kind of freak, but I have to ask, if I have a heavy dose of salt, I can feel my pressure rising, my head can feel the pressure honestly.
Gluten free can be found in some health food stores that have their own deli, or at vegan digs, more than likely these establishments understand full circle how important it is to cater to the gluten free brethren. Here is a recipe I tweaked for you to use, to make your very own pizza. Now for the toppings, I'll give you some ideas on what is safe to eat, the gluten free items. We need to watch certain canned sauces have flour in it from wheat to act as a thickener, so even canned and bottled sauces that you might think is safe in actuality may not be, so take good precautions when purchasing canned and bottled foods, look for "Gluten Free" printed on the packaging.
GLUTEN FREE PIZZA CRUST
MAKES 2 12 " PIZZAS
2 cups tapioca flour
1 cup sorghum flour
1/3 cup brown rice flour
1/4 cup millet flour
3.5 tsp. baking powder
2 tsp. xantham gum
2 tsp. salt
4 tbsp. agave syrup nectar
1 1/4 cup warm filtered water
1 1/4 tsp. raw sugar
1 packet active dry yeast
1/3 cup olive oil
ENGER G Egg Replacer 3 tbsp. with 4 tbsp. water mixed to replace 2 eggs
1/3 tsp. gluten free mirin.
Get 2 12 pizza pans, and grease them with olive oil to prevent sticking, and use some rice flour to dust it, let it sit on the side until ready.
In a separate bowl, place the four different flours in there with the other dry ingredients,.
In a cup add in warm water with yeast and dash of sugar.
Add the yeast water to the dry ingredients, add the oil, egg replacer, agave syrup, and mirin.
Now mix the dough, which will not resemble regular wheat flour dough, it will be a resemblance of batter. Using a rubber spoon, divide dough into the 2 pans, using your hands press firmly onto each pan, it'll be messy, rinse hands occasionally, continue to press into a nice pizza crust.
Let pans rest for up to 20 minutes so the dough has some chance of rising.
Preheat oven to 400 deg. f.
Place pans into oven and bake each one for 10 minutes. Remove and heat up your broiler.
To make a nice topping, brush some olive oil onto each crust with Italian herbs, top it with your favorite veggies, organic tomatoes, onions, eggplants, etc. Vegan mozzarella cheese, stick each pan one at a time under broiler for 5 minutes to melt the cheese, careful not to burn your pizza.
* Note slice your eggplants thin so it cooks through quickly, if you want thick slices, sauté the eggplants first to pre-soften them.
Thanks to Cafe Viva New York for a nice picture of a vegan pizza, topped with vegan cheese and vegan sausage.
Gluten free can be found in some health food stores that have their own deli, or at vegan digs, more than likely these establishments understand full circle how important it is to cater to the gluten free brethren. Here is a recipe I tweaked for you to use, to make your very own pizza. Now for the toppings, I'll give you some ideas on what is safe to eat, the gluten free items. We need to watch certain canned sauces have flour in it from wheat to act as a thickener, so even canned and bottled sauces that you might think is safe in actuality may not be, so take good precautions when purchasing canned and bottled foods, look for "Gluten Free" printed on the packaging.
GLUTEN FREE PIZZA CRUST
MAKES 2 12 " PIZZAS
2 cups tapioca flour
1 cup sorghum flour
1/3 cup brown rice flour
1/4 cup millet flour
3.5 tsp. baking powder
2 tsp. xantham gum
2 tsp. salt
4 tbsp. agave syrup nectar
1 1/4 cup warm filtered water
1 1/4 tsp. raw sugar
1 packet active dry yeast
1/3 cup olive oil
ENGER G Egg Replacer 3 tbsp. with 4 tbsp. water mixed to replace 2 eggs
1/3 tsp. gluten free mirin.
Get 2 12 pizza pans, and grease them with olive oil to prevent sticking, and use some rice flour to dust it, let it sit on the side until ready.
In a separate bowl, place the four different flours in there with the other dry ingredients,.
In a cup add in warm water with yeast and dash of sugar.
Add the yeast water to the dry ingredients, add the oil, egg replacer, agave syrup, and mirin.
Now mix the dough, which will not resemble regular wheat flour dough, it will be a resemblance of batter. Using a rubber spoon, divide dough into the 2 pans, using your hands press firmly onto each pan, it'll be messy, rinse hands occasionally, continue to press into a nice pizza crust.
Let pans rest for up to 20 minutes so the dough has some chance of rising.
Preheat oven to 400 deg. f.
Place pans into oven and bake each one for 10 minutes. Remove and heat up your broiler.
To make a nice topping, brush some olive oil onto each crust with Italian herbs, top it with your favorite veggies, organic tomatoes, onions, eggplants, etc. Vegan mozzarella cheese, stick each pan one at a time under broiler for 5 minutes to melt the cheese, careful not to burn your pizza.
* Note slice your eggplants thin so it cooks through quickly, if you want thick slices, sauté the eggplants first to pre-soften them.
Thanks to Cafe Viva New York for a nice picture of a vegan pizza, topped with vegan cheese and vegan sausage.
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