easy, food, gluten, gluten free, gluten free pizza, honey mustard, honey mustard pizza, Korea, Korean, Korean pizza, Korean sweet potato pizza, pizza crust, Pizza School, recipe, simple, sweet potato, sweet potato pizza
Thought maybe it was time for a food post.
Over the past year we’ve begun to realize that Eric has a slight gluten intolerance. It’s not the worst, and we’re not cutting it out completely, just cutting back some, trying to buy less foods that contain gluten. So recently I wanted to try making some gluten free pizza crust. I had gluten free flour, and figured why not give it a try. I began searching. Apparently, you need to be a chemist with 35 different kinds of flours on hand to make anything gluten free. Seriously, all these mixing of tons of different ingredients I’d never even heard of! It was frustrating. Finally I can across a recipe that seemed fairly straightforward and used the ingredients that I had on hand, for the most part, and I was able to change a few of the things that I didn’t have/didn’t want to deal with. So, if you’re looking for a very easy and simple gluten-free pizza crust, have you come to the right place!
– 2 1/2 cups of gluten free flour (I used Bob’s Red Mill all purpose baking flour)
– 1 1/2 teaspoons of xanthan gum (also Bob’s Red Mill)
– 1 tablespoon of yeast
– 1 teaspoon of salt
– 3 tablespoons of olive oil (or other vegetable oil)
– 1 egg
– 1 1/2 cups of warm tap water, plus more as needed
Stuff to do:
– Preheat your oven to 425° F.
– Cover two pizza pans in aluminum foil, then spread olive oil over the foil. This dough tends to be really sticky, and you don’t want to have to chisel your pizza off the pan once it’s finished.
– Mix all the dry ingredients.
– Mix in all the wet ingredients. You want your “dough” to actually look like cake batter. Weird, I know, but it turns out all right in the end. If it seems too sticky, just add more water.
– Using a spatula, spread your batter onto your two pizza pans as if you were thickly icing a cake.
– Toss your pans into the oven for about 10 minutes, or until the edges are set and just barely starting to brown.
– When you take the crusts out of the oven remove the foil from the pan and allow the crusts to cool (on the foil) on cooling racks. If you don’t, the bottom can get soggy.
* Now, I made two crusts using this recipe and made one crust into a pizza immediately and the other crust I tossed in the freezer to use later. I thought the freezer crust turned out much better. The crust was crispier and seemed to hold together more like a real pizza. So I’d recommend thinking forward enough to make your crusts a few days (or more) in advance.
– Once you’re ready to make your pizza, take a crust out of the freezer. Peel the foil off the bottom (I found it easier to get rid of the foil after the crust had been frozen) and place the crust directly onto a pan. Cover in your favorite toppings. Toss into the oven at 425° F for 10 to 15 minutes or until the top of your pizza looks “done”.
Now, on to my Korean Inspired Sweet Potato Pizza:
When we were in Korea last summer one of our favorite kinds of pizza to get at our nearby Pizza School was a sweet potato pizza (at only $6 too!). It didn’t have tomato sauce though, and after a while we realized that the previously unidentified flavor was similar to honey mustard. So a week or so back I decided to give the recipe a try. It’s not exactly like the $6 Korean delicacy, but it is very similar and super delicious. So here’s how it’s done:
Stuff you need:
– 1 or 2 sweet potatoes, depending on how big they are and how much you love sweet potatoes
– honey mustard
– cheese, grated (mozzarella probably, but I used colby because it was on sale)
– ready made crust
Stuff to do:
– Peel and chop sweet potatoes into small pieces, at least smaller than a quarter each.
– Place sweet potato chunks into a pot, cover with water, and cook on high until tender.
– Spread a generous amount of honey mustard onto your crust, and smooth it out like pizza sauce. More is better, because the tang really adds to the sweet potato flavor.
– Drain the cooked sweet potatoes and spread all over the honey mustard sauce.
– Cover in cheese!
– Oven. At 425° F for 10-15 minutes.