One of the things I missed when I was diagnosed with coeliac disease was god damn pizza, and it looks like I’m not the only one either! Since tweeting about Dominos doing gluten free pizza in other countries but the UK, it was pretty obvious I wasn’t the only one that was missing beloved pizza either!
Although some of us are lucky to have places near by that cater for us fabulous coeliacs when it comes to gluten free pizza [I’ve provided a list here] we’re also lucky that the amazing Dietary Specials do the most amazing frozen gluten free Italian pizza that makes you check around a 100 times to make sure you’ve not accidently picked up a gluten laden pizza instead [mistakes have happend!].
Many moons ago I was doing the usual day dreaming of pizza [like you do], when I realised how much I missed stuffed crust pizza! I used to always order it whenever I went to Pizza Hut and although I am so thankful that I can have some gluten free pizza, sometimes I longed for stuffed crust! So I had a brain wave – I was going to attempt to make my own stuffed crust pizza! *cue fan fare*
- 225g Gluten Free Flour [I used Glutafin White]
- 1 teaspoon of Xanthan Gum [If you’re flour doesn’t include it]
- pinch of salt
- 1 teaspoon of Caster Sugar
- 1 teaspoon of Yeast
- 1 Egg
- 3 tablespoons of Oil
- 130g Water
- 1 box/tin/jar of Tomato Passata [which is a posh way of saying ‘sieved tomatoes’]
- 1 small Onion [finely chopped]
- 1 cube of Garlic [finely chopped]
- Salt and Pepper to season
- 1 teaspoon of Oregano
- Pre heat the oven at 200°C
- First follow the instructions for my Tasty Pizza Sauce
- Then make your pizza dough using my Easy Pizza Dough Recipe
- Roll out your dough and prick it the base with a fork [I find this helps to make it crispy] and add your sliced Mozzarella [use as much as you want, I used it sparingly and when I make it again, I’ll use more]
- Now fold the dough over the pieces of cheese making sure you press the edges down so it doesn’t fold back up when it’s cooking!
- Add the Tasty Pizza Sauce
- Add your cheese and pop in the oven for 10/15 minutes!
- And as if by magic, you have gluten free stuffed crust pizza!
I am -or was- utterly obsessed with dough balls and dough sticks. Prior to my diagnosis, these beauties were the one thing I looked forward to whenever I ate out at various pizza establishments. So, when I was diagnosed with coeliac disease, like with so many other foodie delights, I had to say goodbye to the mighty dough ball and the dough sticks.
That was, until I made my first pizza dough the other day.
But before attempting to make a pizza, it was only a few weeks ago when I had a sudden urge and a overwhelming craving to make some warm dough balls. I thought I’d be extra adventurous and add some mozzarella to them too. All was going well…. until I finally bit into them. Blurgh, they tasted like I’d rolled up a ball of playdoh, baked it and ate it! It was hideously dry.
I even pleaded for help on the ye old’ twitter land, and some people were telling me to not feel so disheartened as this was how gluten free dough balls tasted. I would have believed them if I hadn’t gone to Dough Pizza Kitchen and actually tried gluten free dough sticks for myself, that this was certainly not what gluten free dough balls/sticks tasted like.
But I assumed I would never make dough balls or sticks again, that was, until I made the pizza dough the other day that I thought about attempting to make them again, and surprise, surprise they came out tasting absolutely delicious. You can use these to dip into anything you fancy, my personal favourites are balsamic vinegar mixed with a little olive oil, hummus and garlic butter.
- Check and follow the ingredients and method for my first pizza dough up until number 5.
- Pre heat the oven for 200°C
- Lightly flour a surface and divide the dough into 6 balls
- For dough sticks, roll the ball on a floured surface until it represents a sausage shape
- Bake in the oven for 15/20 minutes or until the dough balls/sticks have risen and browned on top.
I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!
I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!
I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!
So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!
- 225g gluten free flour [I used Glutafin White]
- 1 teaspoon of Xanthan Gum
- pinch of salt
- 1 teaspoon of caster sugar
- 1 teaspoon of yeast
- 1 egg
- 3 tablespoons of oil
- 130ml water
- In a bowl, mix all the dry ingredients together
- Make a well in the middle of the dry ingredients and add the egg and oil
- Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough
- Knead the dough on a well floured surface
- Let is rest in a bowl, covered with a towel, for 30 minutes.
- Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
- Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray]
- Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese
- Pop back in the oven for a further 10/15 minutes or until the edge has browned