Homemade Gluten-free Pizza

November 1, 2011 (CHICAGO)

Chefs are adapting more and more recipes for people with celiac disease. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy.

Chicago's Leona's restaurants are among the many restaurants changing its menu to contain more gluten free foods, including some of their signature pizzas.


Gluten Free Pizza Crust

three-fourths cup Tapioca Flour
one-half cup white rice flour
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon salt
one-halfcup rice milk
2 and one-quarter teaspoon active dry yeast
2 teaspoon sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon olive oil

In a bowl, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.

In a small saucepan over moderate heat, stir together milk and one-quarter cup water and heat until warm but not hot to the touch, about 1 minute. Stir in yeast and sugar. Add milk-yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle beat until dough is very smooth and thick.

Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, one-quarter inch thick, with a one-half-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.

Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, about 5 to 10 minutes. Using baking peel and discarding parchment paper transfer baked crust to rack to cool. Back second crust in same manner.

Top pizza with your favorite toppings.

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