Pizza Dough

GBGF Pizza Dough 6

Is there any thing better than the first signs of spring after a cold, cold winter? Or, I suppose, after any winter.

This past week has given DC hope that spring will come! There have been rainy days, there have been sunny days, but most importantly, there have been WARM days. Its just so lovely.

And in the spirit of starting spring on the right foot, I have been slowly but surely starting back up with running. Tom and I ran a 5k on Saturday morning. The weather was pretty terrible, as it was raining the whole time. Luckily, it wasn’t too cold. It was actually a fine temperature for a wet run. But when we tried to hang out at the finish line, we realized it was not so much a fine temperature for standing in soaking wet clothes. It would’ve been fun to hang out longer (after all, it was the Rock n Roll running series), but we did make out with quite a few freebies in the form of snacks, chocolate milk, Gatorade, etc. Our hands were full on the metro ride home.

Later, we went to a friends house for a impromptu pizza party of sorts. Naturally, I brought my own gf crust, along with an offering of mozzarella and various toppings. I make pizza fairly often, as it is a great way to use up the odds and ends in your fridge (I’ll put almost anything on a pizza–as long as there’s cheese!). However, I tend to use store-bought frozen crusts. Which is wonderful and great. Buttt pizza dough really isn’t so difficult to make! As long as you have the time for the dough to rise.

Thus, I present to you, pizza dough. From none other than my hero at Gluten Free on a Shoestring.

The only downside of this whole post is that my camera ran out of battery (oops), soooo I took most of these photos with my iphone camera. Not the worst thing in the world. But not the best.

Ingredients:

yields two 12 inch pizzas

2 c. gluten free flour

1 1/2 tsp. xanthan gum

1 packet rapid rise yeast

1 tsp. sugar

1 tsp. salt

3/4 warm water

3 Tbsp olive oil, plus more to keep moist while rising

Mix the flour, xanthan gum, yeast, sugar, and salt in a medium mixing bowl.

GBGF Pizza Dough 1

Pour the warm water in in a steady stream while stirring. Stir until a ball begins to form. If the dough is sticky, add flour little by little. (I added about 1 Tbsp. flour.)

Take another medium mixing bowl. Press the dough into a disc and coat with olive oil to avoid drying the dough out while it rises.

GBGF Pizza Dough 2

Cover in plastic wrap and place in a warm, dry space. Let rise for about an hour, or until the dough has almost doubled in size.

Then, wrap in plastic wrap and chill in the fridge for at least 30 min.

When the dough is ready, preheat oven to 400 degrees. Divide into two balls and roll them out into 12 inch pizzas (I used a glass as a makeshift roller).

GBGF Pizza Dough 7

Use your fingers to pinch a crust together on the edges.

GBGF Pizza Dough 8

Bake for about 5 minutes. Then take it out of the oven and top it with whatever your heart desires (anything goes, in my book).

GBGF Pizza Dough 3

I made a white pizza with no sauce and topped it with roasted cauliflower and chickpeas, mozzarella, minced garlic, and olive oil.

Bake for another 10 minutes, or until cheese is melted to your liking. Enjoy!

GBGF Pizza Dough 4

One white pizza and one classic pizza. The classic pizza had tomato sauce, mozzarella, tomato, and a couple of mushrooms (in one corner, for my enjoyment!)–it was topped with fresh chopped basil.

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