Monday, 11 June 2012
new gf flour mix - pizza without corn or tapioca flours
More tests on a corn and tapioca-free flour mix made from a third each or urid lentil, buckwheat and brown rice flours.
Set oven to 175 and place baking tin into oven to get hot.
150g flour (1/3 each urid, buckwheat, rice)
1 tsp baking powder
water to produce damp dough
Mix ingredients together and then shape into circle on a sheet of baking parchment laid on a baking sheet. I just press the mix out to shape using my fingers Cover with topping as desired. I use a rich tomato and herb sauce, often with some chilli. One my side I used sliced avocado (I am lactose intolerant so don't use cheese) grilled peppers..anything that I fancy. The other side has mozzarella and pepperoni on. As I am no longer a vegetarian we just have half the pizza each - otherwise make two small ones to solve the same problem. And yes, sorry, it does have fresh pineapple on too.
Slide the pizza on its baking parchment onto the hot tin. This process, though a bit awkward, means that the base is well cooked by the time the toppings have cooked and saves that dreary floppy bottom problem.
Cook for about 20 minutes until cheese is melted and crust golden.
The crust behaved well, and was possible to pick up as a slice if you like to eat it by hand. I thought it a little less crisp than my usual pizza base, but my husband said he slightly preferred it. A bit of millet would crisp it up if wanted.