No-Knead, Gluten-Free Pizza Dough


In this recipe, the ingredients just mix together in a bowl—no kneading is necessary. The raw dough doesn’t taste like yeast dough; but magically, during baking it becomes a gluten-free pizza crust, with a browned crust and mel- low, yeasty flavor.


Makes dough for 1 pizza to serve 8 to 12


1 cup stoneground brown rice flour 1 cup tapioca flour or potato starch 1 cup garbanzo bean or chickpea flour ½ cup cornstarch or corn flour 1 Tbsp xanthan gum 1 Tbsp instant or bread machine yeast 1½ tsp fine kosher or sea salt 3 large eggs or equivalent substitute 1 tsp cider vinegar 2 Tbsp agave nectar or honey 3 Tbsp vegetable oil, such as canola, corn, or light olive oil ½ cup unsweetened applesauce 1 cup lukewarm water, about 100 degrees


1. Spoon the flours and xanthan gum into a measuring cup, level with a knife or fin- ger, then dump into a large mixing bowl.


2. Add the yeast and salt to the flour. Stir together with a wooden spoon. Lightly beat the eggs in 4-cup measur- ing glassware. Add the brown sugar, vegetable oil, applesauce and water and whisk until thoroughly mixed. Pour the liquid into the flour mixture and whisk until arriving at a smooth, very loose, batter-like dough.


3. Cover the bowl with plastic wrap and let rise at room temperature, about 72 degrees, for 2 hours or until the dough has risen to nearly the top of the bowl and has a thick, golden, mashed potato-like appearance.


Source: Adapted from 200 Fast & Easy Artisan Breads, by Judith Fertig.


Gluten-Free Pizza “People that are allergic to the gluten in wheat still want to eat what everybody else does. And who can blame them?” queries Judith Fertig, author of 200


46 Gluten-Free Blackberry


Fast & Easy Artisan Breads. “As long as the pizza toppings are also gluten-free (check the labels), there’s no reason why those that are gluten-sensitive can’t enjoy pizza, too. If dairy or meat are concerns, use soy equivalents,” she advises. This recipe makes a rectangular pizza, because it’s easier to spread the batter-like dough into this shape.


Makes 1 pizza to serve 8 to 12


1 recipe of prepared No-Knead, Gluten-Free Dough 1 cup gluten-free pizza sauce 2 cups thinly sliced fresh button or Portabella mushrooms 2 cups shredded mozzarella, provolone or dairy-free cheese


Olive oil for drizzling 2 cups sliced gluten-free pepperoni or soy-based pepperoni OR


1 cup gluten-free sliced Kalamata olives


½ cup sun-dried tomatoes packed in oil


1. Line a large baking sheet with parch- ment paper. To form the pizza, transfer the dough to the prepared baking sheet. Using a water-moistened spatula or just hands, spread the dough into a 14-by- 10-inch rectangular shape.


2. Cover with a tea towel and let rest at room temperature for 40 minutes.


3. Preheat the oven to 350 degrees.


4. Spread the pizza sauce over the dough. Arrange the mushrooms and


Westchester/Putnam NY Edition


Vanilla Almond Muffins Revel in this antioxidant-rich recipe, replete with blackber- ries and al- monds.


Makes 1 dozen Photo by Pamela’s Products


1½ cups Pamela’s Baking & Pancake Mix ½ cup blanched slivered almonds


2 eggs 1


/3 /3 cup applesauce


1 tsp vanilla 1


cup vanilla-flavored almond milk ¾ cup melted butter 4 oz blackberries (save some for the tops)


1. Preheat oven to 325 degrees. Line a muffin baking tin with oven-proof paper liners.


2. Mix the dry ingredients together in a bowl. Mix the liquid ingredients together, and then stir into the dry ingredients. Carefully fold in ¾ of the berries, taking care not to squish them too much; reserve the remaining ber- ries. Scoop approximately ¼ cup into muffin tins and top each with some of the reserved berries.


3. Bake for about 25 minutes. Source: PamelasProducts.com


pepperoni over the surface, and then sprinkle with cheese. Drizzle with olive oil.


5. Bake for 25 to 30 minutes or until the crust is lightly browned and the pizza is bubbling. Transfer to a rack to cool. Slice and serve.


Source: Adapted from 200 Fast & Easy Artisan Breads, by Judith Fertig.


© 2009 Robert Rose Inc.; all rights reserved.


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