Join the Gluten-Free Pizza Challenge! Discover tips and tricks to perfect your first homemade gluten-free pizza. Can you nail it?
Mastering the Art of Gluten-Free Pizza in One Attempt
Making pizza can be a delightful culinary adventure, especially when exploring different types of crusts. One exciting challenge is creating a gluten-free pizza base, a necessity for those with gluten intolerance. The process of baking gluten-free pizza offers a unique opportunity to experiment with various ingredients, as every gluten-free baker has their own approach. Discovering a suitable recipe that utilizes readily available ingredients can enhance the experience and lead to delicious results.
Incorporating elements from different cuisines can also add an exciting twist to traditional pizza. For instance, blending Thai flavors with gluten-free pizza allows for innovative combinations that cater to diverse palates. This fusion not only makes for a unique dining experience but also ensures that guests with dietary restrictions can enjoy the meal alongside their friends and family. Experimentation in the kitchen is key, and trying out new recipes and ingredients can pave the way for improved outcomes in gluten-free baking.
Mastering the Art of Crust: A Culinary Quest for Perfectly Flawless Gluten-Free Pizza!
Today I’m going to try making glutenfree pizza base the question is will I nail it on my first try I’ve been making pizzas off and on for years but more in the last couple of years since we built our Woodfired Pizza Oven but I’ve never tried glutenfree haven’t had much motive much incentive to do so but now I have because I’ve got a couple of special.
Guests coming to stay with us who are both unable able to eat gluten so the challenge is making a gluten-free pizza base for the first time and if I get it right we’ll be adding this to our menu here at se and sock home stay for any guests that come and stay that are gluten and tolerant my ingredients for this recipe.
Are one cup of oat flour and half a cup of chickpea flour this is a replacement for gluten flour obviously and then there was also a quart a cup of cornmeal and this seemed a little bit unusual I haven’t seen other recipes using cornmeal but I thought well first time I better follow the recipe straight so I included.
It the oat and chickf flour I had to purchase the cornmeal I already had because we use it to sprinkle on our pizza peel when we’re slipping the pizzas into the the oven I added 2 tpoon of pelium husk powder this is an alternative to gluten so it helps the flour to bind then a teaspoon of yeast a teaspoon.
Of baking powder which gives it a bit of fluff apparently a teaspoon of salt just a teaspoon of sugar and then 3/4 of a cup of warm water and 2 tablespoon of oil so I’ve added these to my bong and given it a good mix and then I let it rest for a little while and came back and mixed it some.
More and it still appeared to be rather sloppy compared to what i’ normally have for a pizza base but this is glutenfree it’s different ingredients so from what I’ve learned online from the videos that I’ve watched where the experts are showing you how to do this there is quite a difference in the texture of the dough so I wasn’t put out wasn’t alarmed.
I just carried on and then I let it rest for probably an hour and a half I think I can’t remember I didn’t time it I just do it by feel I just go back and check it every now and again and I I didn’t really sense that it was rising at all but it did seem to be getting a little less sloppy a little more together so when I felt that it was right I pressed.
It out into a baking tray that I had oiled so just boiled the dough up and pressed it out into a baking tray and i’ read this also that you need to use a baking tray because a dough like this just doesn’t have the strength and the Integrity that a gluten dough has I didn’t have any parchment paper otherwise I would have tried a piece of.
Parchment paper underneath but coating the tray with a decent slos of oil certainly helped and then I just used my bowl scraper my plastic scraper to tidy the edges up to get it looking a bit nicer a little bit more round and then it was into the oven and we just again didn’t time it just eyeballed it because the pizza oven the.
Wood oven is such that you’ve just got to be careful and we pre-baked it got it probably a little bit overbaked it stuck a little bit to the pan but we managed to get it out and pretty much intact then we put some cornmeal onto the PE as well to help it slide off and then we added our topping so the idea of pre-baking it like this is to get the.
Base to hold together and stay together once we start adding the toppings because if we added our toppings first it was just going to be too much too heavy and probably too wet for the dough to be able to manage it so the top of the dough the top of this pizza base was quite crisp and so adding food first the tomato sauce to it and this is homemade.
Tomato sauce with their own recipe it’s quite Tangy it’s a little bit spicy absolutely delicious and we’ve got a technique that we make it where it uh is not too wet it’s not too sloppy and I like this on a pizza and so then we added the sausage and this is our take on a Thai Fusion Pizza this is sausage called SAA and the sa is a traditional.
Northern my sausage that is a bit spicy and it contains usually quite a bit of lemongrass and this s we buy locally from a lovely lady down at the market here in Chom Tong and like sausage anywhere it really does depend on who makes it as to how good it is and I think this is about the best so I’ve ever eaten so we really love adding it.
To our pizzas and then we add a decent amount of grated mozzarella onto the top once we’ve got most of the sausage on there so I just spread the mozzarella out as evenly as possible and then we’ll add the last of the SOA on top so that it kind of melts in and if there’s any sort of sticking up that gets a little bit cooked a little bit more cooked.
It’ll be a bit crispy a little bit crunchy on it and then we will put this back in the oven and again for no predetermined amount of time because we really don’t know how long it will take having never done this before we’ll just eyeball it so we’ll just slide it in this time onto the stone on the inside of the oven just carefully bring the.
Peel back out so that the heat from the stone underneath the pizza base will hopefully cook the bottom of it whereas it didn’t really get any crisping done on it when it was in the baking tray so we’ll just leave that for long enough to melt the cheese the sausage is already cooked the Tomato doesn’t need any cooking we’ll just let it melt the.
Cheese and brown a little bit and just keep keep an eye on it until it’s ready just turn it a few times because the fire in the pizza oven is just to mostly to one side to the left hand side so I’ll just turn the pizza and keep an eye on it turn it every now and again so that it doesn’t get overcooked and once we can see that it’s.
Ready it’s time to pull it out and oh it smelled so good nicely cocked a little bit dark around the edges but not really burnt a nice melted cheese a little bit Brown on the top that’s looking like a pretty good lunch to me and it certainly cut easier than a regular pizza it was softer it sounded crunchy it sounded a bit crispy under.
There especially towards the edges and it seemed to have held together pretty well so let’s have a look is a site what gluten-free pizza like well it’s flppy underneath is brown something different it is different isn’t it texture is quite.
Different and quite fragile so but it had cornmeal on it I’m not sure about that but the flavor is good cheese and tomato sauce and sour the crust is crunchy well I was just thinking that’s the best gluten-free pizza I’ve ever eaten but it’s also the only gluten-free pizza I’ve ever eaten so it’s really.
Difficult for me to have an objective perspective on whether I’ve nailed it or not but we finished the whole thing and considering the flavor of the the bread the flavor of the dough it was okay there was nothing weird about it the texture was a little bit crumbly it was a little bit unusual but I anticipated that from what I’ve been learning about.
Gluten-free bread it has a different texture to to it and the pizza did droop a little bit when we picked the slice up and that’s always a little bit disappointing but again not too bad at all but we did have a reasonable amount of topping on there there was a fair weight of cheese and sausage and tomato sauce on it so overall I think it was.
Not too bad my special guests who are coming to visit that I’m making this for my brother and my sister who are both gluten intolerant so my Brothers had a lot more experience with gluten-free baking so I will be checking with him when he arrives and we will experiment some more I’m not sure whether I’ll make videos of that but I’ll certainly keep.
It in mind and if you’ve enjoyed this video if you’d like to see more about what we do here in Northern Thailand what our lifestyle is like you can check out this video here and if you’ve enjoyed this video give us a like if you’re new to our Channel please hit that subscribe button thanks very much for watching.
