Emerils Gluten Free Pizza
On Tuesday at 8:30 est on Green Channel. Emeril showed us how to make a gluten free pizza.
Here is the recipe
Emeril's Gluten-Free Pizza Dough, White And Red Pizzas
Recipes Courtesy of Emeril's Food of Love Productions, 2008
Yield: 2 16 to 18-inch pizza crusts
Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray
Method:
Preheat the oven to 400ยบ F. Combine 1 cup of water (105 – 115 degrees
F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in
the water. Liberally spray two large baking pans with vegetable oil
and set aside. Combine the white rice flour, soy flour, rice flour,
milk powder, tapioca flour, xantham gum and salt in a bowl of a
standing mixer with a paddle and set on low. Mix the flour well and
then add the olive oil with the remaining 1/2 cup of water, slowly
pouring into the bowl. Add the egg whites slowly until the mixture is
well incorporated. Add the yeast mixture and increase the speed to
high and continue to mix for 4 minutes.
Remove the dough from the mixing bowl and evenly divide into two
balls. Place one of the dough balls onto each pan. Place a plastic
glove or a plastic sandwich bag onto one of your hands and spray some
of the vegetable oil onto the gloved hand. Using that hand, gently
press each dough ball into a 13-inch circle about 1/4 inch thick,
leaving the edges a bit thicker to prevent sauce from dripping onto
the pan. Set aside for 10 minutes to rise.
Place the dough into the oven and let cook for 5 minutes. Remove from
the oven and top with your favorite sauce (recipes below) and
ingredients. Place back into the oven and continue to cook until the
crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if
the baking pan is not liberally greased, the dough will stick. If this
happens, use a flat metal spatula to separate the dough from the
baking pan.)
For the White Sauce Pizza:
Top the Gluten Free Pizza Dough with:
2 tablespoons olive oil
2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 cup crumbled ricotta salata
For the Red Sauce Pizza:
Top the Gluten Free Pizza Dough with:
1 cup your favorite marinara sauce
1 cup grated mozzarella
1/2 cup basil leaves, torn
1/2 cup cubed fontina
This recipe was featured on the Gluten Free Episode of Emeril Green.
Here is the recipe
Emeril's Gluten-Free Pizza Dough, White And Red Pizzas
Recipes Courtesy of Emeril's Food of Love Productions, 2008
Yield: 2 16 to 18-inch pizza crusts
Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray
Method:
Preheat the oven to 400ยบ F. Combine 1 cup of water (105 – 115 degrees
F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in
the water. Liberally spray two large baking pans with vegetable oil
and set aside. Combine the white rice flour, soy flour, rice flour,
milk powder, tapioca flour, xantham gum and salt in a bowl of a
standing mixer with a paddle and set on low. Mix the flour well and
then add the olive oil with the remaining 1/2 cup of water, slowly
pouring into the bowl. Add the egg whites slowly until the mixture is
well incorporated. Add the yeast mixture and increase the speed to
high and continue to mix for 4 minutes.
Remove the dough from the mixing bowl and evenly divide into two
balls. Place one of the dough balls onto each pan. Place a plastic
glove or a plastic sandwich bag onto one of your hands and spray some
of the vegetable oil onto the gloved hand. Using that hand, gently
press each dough ball into a 13-inch circle about 1/4 inch thick,
leaving the edges a bit thicker to prevent sauce from dripping onto
the pan. Set aside for 10 minutes to rise.
Place the dough into the oven and let cook for 5 minutes. Remove from
the oven and top with your favorite sauce (recipes below) and
ingredients. Place back into the oven and continue to cook until the
crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if
the baking pan is not liberally greased, the dough will stick. If this
happens, use a flat metal spatula to separate the dough from the
baking pan.)
For the White Sauce Pizza:
Top the Gluten Free Pizza Dough with:
2 tablespoons olive oil
2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 cup crumbled ricotta salata
For the Red Sauce Pizza:
Top the Gluten Free Pizza Dough with:
1 cup your favorite marinara sauce
1 cup grated mozzarella
1/2 cup basil leaves, torn
1/2 cup cubed fontina
This recipe was featured on the Gluten Free Episode of Emeril Green.
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