Mydwynter:

I’ve been having a serious pizza craving the last few weeks, but we didn’t have all the ingredients called for in the “Pat’s Thin Yeast Crust” recipe from The Gluten-free Gourmet. So I waited…and I waited…until today, when I just didn’t care anymore and went ahead and made substitutions.

This is what I came up with. This turned out perfect for me, since on the whole I’m not a big fan of the flavour of baked goods that are heavy on the rice flour, and I adore (well, adored) potato bread. Most gluten-free pizzas I’ve had have basically been tomato-and-cheese-covered crackers, so this was a pleasant surprise. It was the closest to a New York-style crust I’ve had since going GF. It made me do a little happy dance. No, there is no video.

1 1/2 tsp instant dry yeast granules
About 1 cup warm water, 105° to 115°
1 tsp sugar
2/3 cup rice flour
1/6 cup cornstarch AND 1/6 cup potato flour (in the original recipe it was 1/3 cup potato starch flour. Instead, I just filled a 1/3 measuring cup halfway with cornstarch, and filled it up to the top with potato flour. Easy peasy.)
1 Tbs potato flour
1 1/2 tsp vegetable oil (in original recipe: 1 1/2t melted shortening)
1 tsp salt

Preheat oven to 415°.

In a medium bowl, pour 1/2 cup of the warm water over the yeast and the sugar, already in the bowl. Stir gently, and let it sit in a warm, still place until the yeast foams and the level about doubles.

In the meantime, prep whatever surface on which you plan to bake your pizza. I like baking on parchment paper (OH do I go through parchment paper), so I put some down on top of a round baking sheet. But if you like something else, go on ahead. Keep in mind, though, this stuff will be sticky, so if you don’t use parchment paper be sure to grease well your surface. Heh.

When the yeast is done blooming, stir in the rice and potato flours, the corn starch, the salt, and the oil. While still stirring, pour in enough water that the batter is like a stiff paste. (The original recipe says it should be like spreadable cake frosting, but mine was slightly stiffer. Heh again.)

With a silicone spatula (or another greased utensil—this stuff is sticky, remember? like a stick) spread the dough into about a 12″ circle, leaving raised edges around the outside.

If you like a crispy crust, blind-bake the crust for about five minutes or so, until the top is starting to brown. As I mentioned before, I like mine as close to floppy New York-style as gluten-free can get, so I just piled on my sauce and toppings and popped it in the oven.

The original recipe called for 20-30 minutes at 425°, but I found that the cheese was getting overly brown by minute 15, and the crust could have stood another five minutes or so. So next time I’ll try about 415 for 20-25 minutes, or until the cheese is golden brown and delicious.

Let it sit for a few minutes, since the cheese will atomise the roof of your mouth if you eat it right away. I’m think everyone’s had that experience, and IT AIN’T PRETTY.

When it’s cool enough, eat it. Preferably with a sorghum beer. Or not. Who am I to tell you what to do? I’m not your mother.

Cheers,
Bran