The continuing saga of PIZZA crust!
25 June 2005
"Pão de Queijo Pizza"
I've been working on a good gluten free pizza crust for some time now.
I've tried several recipes, and used quite a few products. One of my earlier attempts garnered the now much repeated "Well, the toppings are good!" quote from the boy. While they have mostly been okay, I haven't liked them well enough to make or use them instead of continuing the search. Until yesterday.
While doing some research on breads a while back I came across a recipe for Pão de Queijo or Brazilian Cheese Bread. Several modifications later I have a pizza crust that is light, tastes great hot or cold, bends!, browns up and gets crusty on the edges when cooked. The wheaties who have eaten it proclaim it to be a bit chewier, "Almost the texture of english muffins", but just as tasty as original pizza crust. Eureka!
It bends! Many gluten free bread products are quite crumbly and asking them to bend is just too much for the xanthum gum.
And browns :D
4 cups water or milk
2 tablespoon margarine
1/2 cup vegetable oil
1 teaspoon salt
2 cups Idahoan instant mashed potatoes (not flavored 100% potatoes)
8 cups Tapioca Starch
4 eggs
1/2 cup grated parmesan cheese
Optional 2 Tablespoon Italian seasoning or fresh Italian Oregano
Preheat oven to 350° F
Bring water, margarine, oil and salt to a boil. Take off heat. Add instant mashed potatoes and mix. Add to Tapioca starch, add eggs when mixture has cooled. Mix well, Add cheese. Mix until dough cleans the sides of the bowl adding up to a 1/4 cup more Tapioca starch.
Roll out dough to desired thickness. Add toppings.
Bake 25-30 minutes until lightly browned.
Yeilds two 14inch pizza crusts.
EDIT: You can use 4 cups of real mashed potatoes instead of instant, eliminate all but 2 Tablespoons of the water.
I also use corn meal when I roll out the dough so it doesn't stick to the stone.
EDIT: Next up? Does this crust stand up to freezing, thawing then baking?
"Pão de Queijo Pizza"
I've been working on a good gluten free pizza crust for some time now.
I've tried several recipes, and used quite a few products. One of my earlier attempts garnered the now much repeated "Well, the toppings are good!" quote from the boy. While they have mostly been okay, I haven't liked them well enough to make or use them instead of continuing the search. Until yesterday.
While doing some research on breads a while back I came across a recipe for Pão de Queijo or Brazilian Cheese Bread. Several modifications later I have a pizza crust that is light, tastes great hot or cold, bends!, browns up and gets crusty on the edges when cooked. The wheaties who have eaten it proclaim it to be a bit chewier, "Almost the texture of english muffins", but just as tasty as original pizza crust. Eureka!
It bends! Many gluten free bread products are quite crumbly and asking them to bend is just too much for the xanthum gum.
And browns :D
4 cups water or milk
2 tablespoon margarine
1/2 cup vegetable oil
1 teaspoon salt
2 cups Idahoan instant mashed potatoes (not flavored 100% potatoes)
8 cups Tapioca Starch
4 eggs
1/2 cup grated parmesan cheese
Optional 2 Tablespoon Italian seasoning or fresh Italian Oregano
Preheat oven to 350° F
Bring water, margarine, oil and salt to a boil. Take off heat. Add instant mashed potatoes and mix. Add to Tapioca starch, add eggs when mixture has cooled. Mix well, Add cheese. Mix until dough cleans the sides of the bowl adding up to a 1/4 cup more Tapioca starch.
Roll out dough to desired thickness. Add toppings.
Bake 25-30 minutes until lightly browned.
Yeilds two 14inch pizza crusts.
EDIT: You can use 4 cups of real mashed potatoes instead of instant, eliminate all but 2 Tablespoons of the water.
I also use corn meal when I roll out the dough so it doesn't stick to the stone.
EDIT: Next up? Does this crust stand up to freezing, thawing then baking?