Raindrops on roses and whiskers on kittens… These things are nice, but three of my favorites would be more along the lines of bagels with butter, fresh bread from the oven, and of course… New York pizza. I didn’t spend nearly a decade in NYC without coming to appreciate a good slice, and I mourned the day I realized I would never be able to casually grab one, again. Adding insult to injury, the gluten-free versions of pizza, whether purchased out of a freezer or in a restaurant, are almost always (in my not so humble opinion) quite terrible. The dough usually has the consistency of a stale cracker, and no amount of sauce or toppings can justify the lack of flavor or exorbitant cost.
So, behold, dear reader, a gluten-free pizza that truly does not suck. It’s actually quite good, in fact… The dough is similar to that of a classically thicker crust pizza (New Yorkers don’t typically get the thin-crust variety, thank you very much). It is the perfect combination of chewy, hearty, and somehow airy all at once. You want to eat a slice on the go? Go for it. Forks and knives? Fuggettaboutit! You can top this beautiful pie with anything you like; I used the sweet basil cashew cheese I made earlier this week. Take care, and if you need any dietary substitutions, feel free to hit me up… I may know a guy!
Not Your Freezer’s GF Pizza
(Makes 8 servings) – Palealmost, Vegan
- 3 cups Buckwheat & Coconut AP Flour
- 1 tsp Kosher salt
- 1 cup almond cheese, mozzarella-style
- 1 cup water
- 1 packet (2 1/4 tsps.) active dry yeast
- 1 Tbsp maple syrup
1) Preheat oven to 200F. In a large, greased (oven-safe) mixing bowl, combine flour, salt and almond cheese. Set aside.
2) In a small sauce pan, heat the water to 105F, or (as my grandmother used to say) to the temperature of bath water that’s “just a little too hot”.
3) Sprinkle the yeast into the water, and allow it to bloom for about five minutes. After this, gently drizzle the maple syrup into the yeast/water mixture.
4) Create a small well in the center of the dry flour mixture. Slowly pour in the wet ingredients and then gently fold into the dry, until well-combined. It is important not to overwork the dough at this point, as gluten-free dough can easily become tough and does not need to be kneaded in order to activate any gluten (as there isn’t any). Instead, my dough gets its chewiness from the almond cheese (A tip I got from my good friend, Kat – Thanks, Kat!).
5) Place the bowl with the dough into the preheated oven, and then immediately shut off the temperature. Allow to rise for 25-35 minutes.
6) Remove the dough from the oven, and begin to preheat it to 425F. Using a floured surface (Hey there, hey, buckwheat flour!) a large piece of parchment paper and a rolling pin, roll out the dough into either one large pizza, or multiple smaller pizzas.
7) Get creative! Top the pizza(s) with whatever toppings you like… Go crazy! Transfer the parchment paper (with the pizza on it) to a baking sheet, and bake in the 425F oven for 20-30 minutes. When done, the pizza should be bubbly on top and the crust should be springy. Allow the pizza to cool for a few minutes before eating (or don’t), and enjoy!