Discover Netty’s new and improved gluten free pizza option that is sure to satisfy your cravings!
Introducing Netty’s Gluten-Free Pizza: A Deliciously Upgraded Experience
Today we bring you a delicious gluten-free pizza recipe that promises to improve on taste, texture, and overall experience. In this video, you will learn how to create a perfect pizza without gluten, following the step-by-step instructions provided by the content creator. The recipe includes a list of ingredients and detailed instructions to help you recreate this tasty dish in your own kitchen.
Not only will you learn how to make gluten-free pizza, but you will also enjoy a mix of baking and art, all done in the unique Netty style. This video offers a fun and entertaining experience for adult colorists, as well as valuable tips for novice bakers. You can even print off the recipe and coloring sheets to join in the fun and creativity at home.
Netty’s Next-Level Gluten-Free Pizza: The Ultimate Pizza Experience!
hello and welcome to the any art netti Cooking Channel now I’ve been working on a pizza base for a long time I made one which was okay but it didn’t taste great and I wanted that texture to be nice the flavor to be enjoyable cuz you got to enjoy it haven’t you I mean I’m trying to replicate as best as I can a proper.
Real pizza so this is how it turned out anyway there was two near disasters without sounding dramatic but here we go anyway here what you need 200 g of gluten-free plain flour this brand actually free they also make a gluten-free bread flour you need 60 G of tapioca starch now this is going to be the key to getting that.
Almost like chew that bread has cuz we’re missing the gluten 7 G of yeast 160 mL of water to activate that in and one teaspoon of sugar I do prefer to use the yeast that you activate in water because then you can see that it’s not dead and you’re not wasted a load of ingredients now in that flour mix I’ve also put a teaspoon of salt I’ve made a.
Dent with a tablespoon there in the flour and I’m just going to add my tablespoon just one of olive oil I can just pour it straight in that dent without needing to clean a tablespoon then saves a bit on the washing up and that’s always good so this is me just making the yeast there I warmed that up in the microwave.
Just a little bit to get it to blood temperature about 36 37 not too hot you’re going to kill off that yeast too cold and it’s not really going to activate so I’m just pouring that in there now bear in mind I’m pouring the whole sache into that because I’m making a pizza what you call a normal one for a partner as well over the other side of.
The kitchen I also added a teaspoon of sugar into that yeast cuz yeast loves to eat sugar so that’s all being combined in that bowl now and you’re just going to mix that until it’s combined it’s as easy as that really BNG it all in with the yeast everything just all goes in there and it should look something like this and you can need it it’s valuable.
It’s brilliant to work with now please excuse all the scratches on my hand I have a little cat called Tokyo insert a picture here I she’s been being a bit scratchy lately because she’s got a collar on and I’m trying to stop a scratching she she do like being told what to do really so just in case you’re wondering what all.
Those scratches are on my hands that’s what that is it doesn’t look pleasant but there you go I keep my hands clean that’s all I need to do really see yeah look at that you can just you can play with it like that it leaves daning you should be able to that’s the that is the texture you’re looking for with that now this does go a bit wrong if you will but.
You’ll see why but it it gets resolved crisis averted I’m just popping some cornmeal or Penta I use this for muffins as well gluten-free muffins and just a Sprinkle of that on the bottom of that now I got that baking sheet the wrong way around sorry the paper the baking paper I should have put it the other way around you’ll see.
Later again I just know not to do it next time but we’ll get to we’ll get to that here is crisis number one come com up but it it’s actually not as bad as it seems at first so it’s doubled in size which is brilliant just pour it out onto the and oh oh dear so what I’m going to do next time I’m going to make it again with a teaspoon of the zamp from Gum as.
I didn’t put zamp from gum in I’m going to see if it makes a difference to that but even if you did this and you leave out the zamp and gum it all comes together when you start to make the shape of the pizza base in there so I’m just using the palm of my hand from the middle and outwards and turning around the tray as I.
Go so it makes a round Pizza shape Pizza base shape basically and the beauty with this one is you don’t need to pre-bake it which can always make it really crispy and horrible and it’s always really thin crispy ones that you get but this yeah you just bung your ingredients on and you can pop it straight in the oven.
We’ll get to that bit again but yeah it’s as easy as that so it does take a bit of strength just to press it down but there you go just sprinkle in some more penter on there and around the edge I’ve put some oil just so it might Brown up a bit be bit of a nicer color than gray it just looks more appealing really doesn’t it first bite it with the eye.
And all that hey and there we go just around the edge with some oil just to make that look nicer when it’s in the oven I’m just using a past pastry brush there to brush around the edge make it nice.
And even you can neaten that up if you want to or do a cheese stuffed crust if you want to I’ve left that for about 15 minutes again just so it puffs up a bit and Rises and I’m as a base tomato base all I use is tomato puree and then just spread that nice and evenly on the.
bottom you could use barbecue sauce if you preferred that’s actually quite nice for tuner and sweet corn is um barbecue and I’m just laying a nice thin layer of mozzarella you could use fresh.
Mozzarella if you wanted or whatever choice you prefer please excuse my elbow dimples there in the way sorry and then you can put on.
Whatever toppings you’d like whichever you usually use obviously if you’re making this for someone who’s Celiac or whatever you put on just make sure that it’s all glutenfree and it’s all on the package these days really but I’m going for mushroom onion obviously the mozzarella I was just basically it’s rat mode at the minute you know at the end.
Of the month where you’re like trying to get but yeah it’s uh very basic mushroom onion and cheese so I like to cut the onion sideways and make it into rings and then pop it on the pizza like that again just use whatever toppings you usually use just um pop them.
on and there we go it’s ready to go in the oven I put that at 230° in a fan oven so that’ be about 250 in a normal oven for 20 minutes and this again is where bit of a disaster but never mind I know not to do it next time and because.
I’ve made the mistake you don’t have to now so it looks great it tasted lovely I’m just fed up of pizzas that just taste like nothing or you just break your teeth on them so yeah that basically that baking paper was stuck to the bottom of the tray now I don’t know if that was the palenta or if it was the baking paper as.
I usually use grease proof paper to cook bake my pizzas it might have been the change of paper so I know to use I’ll try it not with my grease prooof paper that I usually use next time so excuse how awkward this looks me cutting this pizza up it’s just me being.
left-handed so I was going to go for six slices there but instead I went for eight cuz I was a bit hungry to be there seen a tumble weed going past that and I’m trying my very best as you can see to try it well maybe if I cut them that’s the grease proof paper no.
It’s not grease proof paper it’s all the baking paper will peel off but it just wasn’t having it at all and this was the point where for do I turn off the camera and stop recording or do a carry-on and I think it’s good.
To show I think it’s good to show when you make errors because if I was watching this I’d be like right I know not to do that or there’ll be a a lot of people watching to go duh you shouldn’t have done that but usually it works with grease proof paper it’s never done that before.
And of course it does it because I’ve got red button syndrome but here we go and half of the pizza Bas missing but it still tasted good and hopefully from that you can see how nice that base is it just looks appetizing it was nice to eat now obviously to your taste you can add another teaspoon of sugar you can add to.
Your taste is what I’m really pleased with that base you can oh no I don’t not not sounding bigheaded at all nothing like that it’s just I’ve been working on this for about two years to try and get it right but you can add more salt if you want to when you pour your flour in and your salt in add another tablespoon or two if you prefer to your.
Taste now what I’ll do is I’m going to make this again hopefully avert those mistakes and errors and never make them again and then I’ll write out the recipe and it’ll be available to print off below I’ve got a group on Facebook called any art netti downloads which is dedicated to my DLC downloadable content where you can print.
Off all me recipes and um I do an art Channel as well and that’s got coloring in sheets it’s got charts for people who like color pencils and stuff like that it’s all my DLC all in one place so you’re very welcome to join that there’s just a little question when you join it’s just to make sure that it’s safe for everyone.
It’s not meant to be in evasive or anything like that but a lot of people on there are from my art Channel as well so I hope that explains that I have got a group which is just nitty kitties on Facebook or if you prefer Instagram I’m on there as well and I’m always uploading me recipes a l like one of those people that’s always taking photos.
Of the food it’s not it’s just that I’m really enjoying cooking and making recipes and stuff like that and working on them so I hope that was helpful to anyone who’s glutenfree or whatever I have done a normal pizza recipe on my channel I’ll pop it in the Des description below all it’s left to say is thank you so much for watching and.
I’ll see you again soon bye for now hey oh
