Tonight I made gluten-free pizza! I used a Red Mill Mix, but it required yeast and mixing and other related baking shit, so I think it counts as fancy cooking.
First, the crust:
The yeast had to sit for a few minutes, then I added the eggs and 2 tablespoons of olive oil. Then the pizza flour mix was added in and mixed on medium for 1 to 2 minutes.
20 minutes under plastic wrap to rise:
Then I took a trip outside to pick fresh basil for the pizza toppings.
Cooking the sausage:
By this time the first crust was ready to be flattened. And here’s the challenge of gluten-free flours and doughs – they don’t roll well. They’re crumbly and tend toward dryness. The de-structions recommended pressing the dough flat with wet hands. I used to make pizza for a local college joint, and this isn’t how I remember pizza dough laying out.
7-8 minutes in the oven at 425°F
And the toppings:
15 minutes in the oven and voila!
WTF, basil!? Oh…I forgot to oil them. Fresh basil dries the heck out in the oven, especially if you leave it there unprotected at 425°F for 15 minutes. So I plucked it off.
And on the second pizza I made sure to coat them in olive oil, and just to be safe I placed ‘em on the bottom of the pizza, just on top of the sauce:
In fact, I decided to put all of the ingredients under the cheese this time around. Aaaand 15 minutes later:
Time to eat!