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GLUTEN FREE

4 MINI PIZZAS,  7 INCH SMALL SLICE, TAPAS STYLE APPETIZERS

  • RICE FLOUR: 4.5 OZ OR 1 CUP

  • CORN FLOUR (MASECA): 4.5 OZ OR 1 CUP

  • CORN MEAL: 4/5 OZ OR 1 CUP

  • EGG: 1 WHOLE

  • OLIVE OIL: 1/4 CUP

  • SUGAR: 1 TBLSP

  • YEAST - DRY: 1 TBLSP

  • WATER: 3/4 CUP

  • SALT: 1 tsp.

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Method: 

Bloom Yeast: Place yeast into measured water amount (3/4 cup) to hydrate.

Mix Dry: All flours and corn meal with sugar and salt.

Mix Wet: Olive oil with egg and scramble with a fork

Mix Wet into Dry: Use mixer, spoon or hand.  Add water/yeast mix into dry and combined then egg/oil mix.

Work dough low speed or continue to fold with hand/spoon until you see a smooth mix.  Turn dough on table with a sprinkle of any of those flours and knead/fold about 5 times.

Rest: Cover dough in bowl for 1 hour.

Preheat Oven & Stone together: 475-500 F or 246 - 260 C

Prep Toppings:

Sweat/Saute in pan with Olive oil: diced peppers, red onion, garlic, thyme, oregano etc.. Use any extra oil from pan to coat crust edges, then top with Parmesan cheese then veggies 

Jack cheese and tomatoes on top.

Shape dough, 6’’-7" mini pizzas.

Roll out with rolling pin or use bottom of pot or plate or hands! You will need your peel to transfer. The dough is a little tacky and can break like a cookie so go slow when transferring. Can use bowl scraper to assist from peel to stone. Don't touch hot stone with plastic scraper. 

*Tacky/Sticky/Wet dough: Normal!

GF dough needs this moisture to avoid drying out and crumbling when serving.

Bake: till golden like picture. Slight browning around bottom crust touching the stone is your que these are ready. Use peel and tongs to assist, go slow, not to break.