You’ve probably seen some of my posts from this extraordinary, revolutionary How Can It Be Gluten Free Cookbook. If you live gluten free and have not yet tried any recipes… WHAT are you waiting for???
I’ll have to admit, the recipes I was most looking forward to were for chocolate chip cookies and pizza. I mean, who wouldn’t be?? I suppose it’s human nature to want what we can’t have, and foods are no exception. Ask anyone that’s on a restricted diet. Of any kind.
The chocolate chip cookies… in a word, AMAZING. I gave them out to as many people as I could and no-one, I mean no-one, could tell they were gluten free. They were that good! Call me crazy or obsessive, or ok, both… but somehow it made things seem better in my world. Most know that it’s the small things in life that count. Imagine the imbalance when some of the small things are gone from your life, for whatever reason. Imagine the joy when you can get some of them back!
So, back to the pizza recipe, which uses the ATK gluten free flour blend. It is a process with a few steps, so I hesitated. What if it didn’t work out..? What IF… it was awful…? What if it was as bad as so many others I’ve already tried and, I’d spent all that time on it…???
What happened couldn’t be further from the above described potential disaster, even though I did have a couple of glitches. The crust does need to be par-baked, and I made the first one big. Really big. Problem solved by cutting in half after baking, and before freezing. The other thing was, baking the pizza just a little too long – silly me being preoccupied with other things in the kitchen… like trying to located the last gluten free beer that was hidden in the depths of my fridge. It turned out a tad too crispy on the bottom, but had the flavour and texture of real flour pizza – most definitely the best gluten free pizza & crust I’ve yet come across. (Picture me grinning here with a dee-lish slice of gf pizza in one hand… and an equally dee-lish gf beer in the other…. ahhhhh!)
Watch their how-to video here.
- 16 oz (3 1/2 cups plus 1/4 cup) ATK GF flour blend
- 2 1/2 oz (1/2 cup plus 1 TBSP) almond flour
- 4 1/2 tsp powdered psyllium husk
- 2 1/2 tsp baking powder (use GF)
- 2 tsp salt
- 1 tsp instant or rapid-rise yeast
- 2 1/2 cups warm water (100 degrees)
- 1/4 cup vegetable oil (I used extra virgin olive oil)
- Vegetable oil spray (or olive oil)
- Using stand mixer fitted with paddle, mix first six (dry) ingredients on low, until combined.
- Slowly add water & oil, until mixed in.
- Increase speed to medium and beat about 6 minutes, until sticky and uniform. (will resemble thick batter).
- Remove bowl from mixer, cover with plastic wrap and let sit until inside of dough is bubbly, about 90 minutes (use large spoon to peer inside dough).
- Adjust oven racks to lower and middle positions.
- Line 2 baking sheets with parchment and spray liberally.
- Transfer half of dough to center of one sheet.
- Using an oil sprayed spatula, spread dough into 8 inch circle.
- Spray dough, cover with large piece of plastic wrap and using hands, press out to an 11 1/2 inch round, about 1/4 in thick. (Leave outer edge slightly higher than the center).
- Repeat with remaining dough on second sheet.
- Place sheets in (cold) oven and set temperature to 325 degrees.
- Bake until firm to touch, golden brown on underside and just beginning to brown on top, 45 - 50 minutes, switching and rotating sheets halfway through baking.
- Transfer to wire racks and let cool.
- Proceed with favourite toppings and bake or wrap with plastic, then foil and freeze (for up to 2 weeks).
- *You can really make these any size you like, just watch the thickness and adjust the par-baking time accordingly.
- **Top and bake from frozen as you like - no need to thaw!