Recipe of the Week: Jules Gluten-Free Pizza

Still on the search for the perfect gluten-free pizza crust, I finally used my favorite gluten-free flour to make pizza. I used this recipe from Jules GF that I received at one of Jules' cooking demonstrations.  Albert liked it more than Pamela's, which is the mix we usually use.  It really raised up, I could have rolled it out more. I'd give  it 3 1/2 stars out of 5.

Ingredients: 

• 1 1/2 cups of Jules Gluten Free™ All Purpose Flour
• 1/4 tsp. oregano
• Pinch or two of garlic powder
• 1/2 tsp. salt
• 2 1/2 tsp. rapid rise yeast
• 2 egg whites at room temperature
• 2 Tbs. olive oil
• 1/2 tsp. cider vinegar
• 2/3 cup liquid creamer (soy, coconut or dairy), warmed
• additional olive oil

Directions:

Whisk together dry ingredients except yeast; set aside. In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup creamer. Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix. Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for 3 additional minutes. (Note: this recipe may be mixed by hand with a fork and very strong muscles!).

Preheat oven to 375° F (static) or 350° F (convection).

Cover a pizza pan (the kind with the holes in the bottom works best) or baking stone with aluminum foil and lightly oil the foil. Spoon the dough into the middle of the pan and liberally oil your hands with olive oil to spread into a 12 inch circle. Raise the outer edges so the sauce won’t spill out.  

Cover with oiled waxed paper and let the crust rise about 10 minutes in a warm spot. Poke holes in the crust with a fork, then bake for approximately 15 minutes in an oven preheated to 375° F, then lightly brush on olive oil or whisked egg whites on the crust edges. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.

Spread with sauce and toppings and cook an additional 20 minutes, or until the cheese is bubbly. If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.

Note: You may par-bake the crust, freeze and bake for later use. If doing so, stop baking after the first 15 minute bake cycle, cool, then wrap in foil and freeze for later use. Remove from freezer when ready to use, preheat oven to 400 F, spread sauce and toppings then bake for 15 – 20 minutes, or until the cheese is bubbling.

Copyright 2009 Jules E. Dowler Shepard