Tuesday, January 17, 2012


Pizza. The quest is over! Okay, not really over the top - I've been looking for a decent gluten-free pizza base for too long. The boys have suffered some pretty bad results and hope was waning!
There are lots of gf pizza base recipes out there. Many involve making effectively a batter that you press out into a tray. I always felt this whacked out any air that might have been in there.
This one is different. You get a dough though it's really sticky. You'll also have to stock up on flours - we've got tapioca, white rice, corn, sorghum here. I've read versions that use just a blend but I'm risking nothing - this works and works well.

I found this on 'The Happy Tummy' blog but I'm sure Rebekah won't mind my reposting here for my convenience and for others.


  • 3/4 cup tapioca flour
  • 1/2 cup white rice flour (not brown, apparently tastes gritty)
  • 1/3 cup corn starch (that's corn flour to us)
  • 1/3 cup sorghum flour (Juwar flour)
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons salt
  • 1 tsp italian seasonings (optional)
  • 1/2 cup whole milk
  • 1/4 cup water
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 large egg whites, lightly beaten
  • 'Dough' mixture ready to 'roll'
  • 2 tablespoons olive oil + plus more to use on your hands when handling the dough
  1. Use an electric mixer to whisk together tapioca flour, white rice flour, corn starch, sorghum flour, xanthum gum, and salt.
  2. Combine milk and 1/4 cup water and heat in microwave until warm but not hot to the touch, about 45 sec -1 minute
  3. Stir in yeast and sugar. Let proof for about 5 minutes. You should see a nice foamy top, indicating that the yeast is active. 
  4. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes. The dough will still be pretty sticky which is ok.
  5. Preheat oven to 200°C fan. Put your baking tray in the oven on the bottom rack to preheat.
  6. Have ready two 12-inch squares parchment paper, dusted with white rice flour. Scrape half of dough onto each square and form each half into a ball.
  7. Next, you need to form a round approx. 9" diameter on the two sheets of paper as thin as possible/desired, around 4mm. This is tricky. I used a silicone spatula dipping regularly in olive oil and spreading like icing on a cake working from inside out.
    I've read that dusting with white rice flour underneath and on top and using a rolling pin can work. Your mileage may vary but persevere because this is worth it.
  8. Some versions also recommend you prove the rounds in a draught-free place for 30min while others say it isn't necessary. I did but will try not doing so next time and compare. I did notice a substantial rise but would expect something similar from oven-spring had I gone straight to oven.
  9. Place your pizza rounds onto the oven trays on bottom rack for 6 minutes or slightly longer.
  10. Remove from oven, remove parchment paper (now not sticky) and maybe dust with polenta grains. Then top with all you want and put back in bottom of oven for 10 minutes.
    At this point, you can reserve your round, let it cool and wrap to freeze for later use.
    I put a lot of toppings on mine and didn't hold back on the tomato sauce either, and it wasn't any wetter than a regular dough pizza.
Pizza 'rounds' rolled
Truthfully, this is so good that I probably won't bother with my regular dough mixture. Securing against cross-contamination is just to much hassle. The flours involved don't come cheap though at about 6X the price of regular good white flour. But you're not going to be eating pizza everyday, right?!

Now for diabetes... well, tapioca flour ain't that great. It's not that it's bad for you, it's just empty carbs. In fact, it pretty much all starch (a complex carbohydrate) and as refined as any flour so will bump your glucose levels up pretty quickly. Of course, any fatty food atop the pizza will have the opposite effect, delaying the release of the food (and hence glucose) from the stomach. Pizza is classic nightmare food for diabetics but with our little one eating a single medium slice, it was handled well with no spiking or delayed rise. Maybe, we got lucky but hey, this is a treat meal so what the heck!
Update: On second attempt, pizza was fine but despite allowing 36g CHO for half a 9" round, we seriously overshot and crashed. Seems wither 36g is too much or there is a significant delay in releasing sugars. Or, of course, a million other things... use pizza with caution!

Carbs per slice (9" round makes 6 generous slices): 30g CHO though this is a swag (seriously wild-ass guess!)

After-thought: It really is testimony to the power of the web how alchemy like this can be refined in a relatively short time. Bread making goes back about 30,000 years. I don't know how long we've been working on gluten-free variants but without the mass exchange or ideas and effective crowd-sourcing of recipes, the production of decent pizza crust would have taken a lot longer!


No comments:

Post a Comment