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Sunday, July 13, 2014

Easy Peasy Pizza Crust!

I was hanging out with a good friend this week.  We did a pretty good job of eating clean, except for that Fisher's Popcorn!  (Sorry, but if you go to the shore in the Ocean City, MD area, you have to have Fisher's caramel corn!)  Anyway, one of the things we ate was pizza.  I made this pizza crust once before.  And it was good.  But this time we made some unintentional changes that made it even better!

The key is to stretch this just about as thin as you can.  You will be tempted to make it what you think is thin but, trust me on this, keep stretching.  It really should be just as thin as you can get it.  I make this in personal size pans, but you can also do it on a regular pizza pan.  For a personal size, the first time I made it I made four pizzas.  But the last time I made it, my friend was helping me stretch the dough and I thought I had too much for four pizzas.  I wasn't sure how that worked out, but rather than waiting to check them all, I threw away the "excess" dough.  Well, I needed it.  But what happened is that I stole a little bit from the other pizza crusts to finish that fourth one.  So they had to be super thin.  Bottom line, you should be able to get five personal size pizzas out of this recipe.

Also, if you have time, refrigerate the dough in the pans before topping them.  Maybe an hour.  Not required, but I think it may also make a difference.

To spread the dough in the pans we just had to put a little olive oil on our fingers.  Otherwise, it's a sticky  mess.  Full instructions follow the recipe.

Okay, to summarize:  If making personal size pizzas, you can make 5; spread as thin as possible, and then even thinner; use a little olive oil on your fingers to help spread the dough and keep it from sticking all over your hands; and refrigerate the dough in the pans before topping if you have time.  (According to Domestic Man, where I found the original recipe, you can make two medium pizzas with this. But I have not tested that.)















Grain and Gluten Free Personal Pizza
(adapted from The Domestic Man Cast Iron Skillet Grain and Gluten Free Pizza)
Makes 5 personal size pizzas
1-1/2 cups tapioca flour
1/2 cup half and half
2 TBSP butter
1/4 tsp sea salt
1 egg, beaten
1/4 tsp (or so) Italian seasoning
dash of garlic salt
3/4 cup grated Parmesan cheese

Pizza Sauce
26 oz can tomato sauce
2 TBSP olive oil
1 TBSP Italian seasoning (more or less, to taste)
1 tsp oregano

Stir together all ingredients.  This makes a lot of sauce, so put it in small containers and freeze so you have it the next time you make pizza.

Toppings
Pick your favorites!  Fresh mushrooms, pepperoni, fresh vegetables!

For the crust - Put the tapioca flour in a bowl.  Heat in a small pan over medium heat the half and half, butter, and salt, stirring constantly until it just starts to boil.  Mix liquid into flour with a wooden spoon.  Allow to cool about 5 minutes.  Mix together the egg, Italian seasoning, garlic salt, and Parmesan cheese in a separate bowl.  Add egg mixture to flour mixture, using a wooden spoon.  You can use your hands if you need to.  It won't get totally smooth.

Break the dough into five equal pieces.  Press each piece into a personal sized pizza pan or a medium sized cast iron skillet.  (It turns out that it's important that you use a cast iron skillet or something equally well seasoned.)  Keep pressing and pushing with your fingers to get it to the edge and as evenly spread out as possible.  Refrigerate for about an hour (if you have time).  Bake in a preheated 400 degree oven for about 5 minutes.  Remove from oven and top with pizza sauce and your choice of toppings.  Pop them back in the oven and bake about another 10 minutes.

No, you don't need to grease the pan.  These will pop right out with just a little help from a spatula.

These are amazing reheated in a toaster oven.

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