Wednesday, January 6, 2010

Gluten Free Pesto Pizza

Free of : Gluten, Corn*, Soy, Dairy, Egg, Yeast
Pizza Crust:
I use a recipe that from this website.  www.recipezaar.com/recipe/print?id=44487.  My kids and gluten  friends all love it.   The recipe references that it is from Carol Fenster's "Special Diet Solutions."  You can click the link to the site, but I will include here the alterations I made to the recipe to make it allergy friendly for those who watch their yeast intake, and corn allergy.  *I know that for some people with corn allergies they don't use xanthan gum, so you can use guar gum.  For me, corn allergies are the trickiest thing.  It is in everything and is often hidden.  My kid doesn't seem sensitive to the xanthan, but use what is good for you.  You will notice I leave out the yeast all together from this recipe.

1/3 cup of brown rice flour
1/3 cup of garbanzo bean flour
1/2 cup of tapioca flour
2 Tbsp of powdered potato milk
2 teaspoon xanthan gum* (you can also use guar gum)
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning ( I also like to use Greek Seasoning)
2/3 cup warm water
1/2 teaspoon of sugar or honey or agave syrup
1 teaspoon olive oil
1 teaspoon rice vinegar

Put all the dry ingredients together in your bowl and whisk it all together.  Add the wet ingredients and with a the beater (NOT THE DOUGH HOOK) and they really do mean that,  beat on high for 3 minutes.

Dust your pizza stone with rice flour.  Put your dough on the stone and roll out.  Because it is sticky, I coat my hands with olive oil and pat it out and then use my rolling pin.  I add more oil to my hands as I need it.  I like to roll it out to a thin crust.  Prick with a fork all over the crust and bake at 400 degrees for 8-10 minutes, just until it browns.   Remove from oven and add your sauce and toppings.  Return to oven and bake another 5-8 minutes until it is hot and bubbly.
PESTO SAUCE:

1 cup of walnuts
8 cups of lightly packed Thai basil leaves
2 cloves of garlic chopped
1/3 cup extra virgin olive oil
Salt and Pepper to taste

Heat oven to 350 degrees and spread nuts out and toast them lightly, tossing them once.  Do this for 8-10 minutes.  Fill a large pot with 4-6 cups of water.  Bring to a boil.  Remove from the heat and add your basil, submerging all the leaves with a spoon.   Immediately drain in a colander and rinse with cold water.  Pat the basil with paper towels until it is completely dry.   In a food processor combine the nuts, basil, and garlic.  Blend until it is smooth and the nuts are finely chopped and not visible.  With the machine running, pour the oil in a steady stream through the tube until it is smooth and blended.  Add the salt and pepper.  You will use quite a bit here.  Keep tasting and salting to your taste.

NOTES:

* I choose to make my pesto with walnuts because they are inexpensive compared to pine nuts.  

*I don't like my pesto with lots of oil.  The recipe originally called for double the amount of oil but I like mine a bit drier.  Feel free to add more oil if you think it needs it.

*I use Thai basil in my pesto because my family likes the fuller flavor.  You could use any basil that you like.  Eight cups is a lot, so I like to go to the Oriental Markets and buy it there.  They sell it in larger bunches for a lot less.  I got all eight cups, which is about 4 ounces, for $2.

*If you are not casein intolerant, you can add bits of Parmesan cheese to your pesto.

*I make the pesto and freeze them in ice cube trays.  I then move them into Ziploc bags and defrost one to two cubes for one pizza.  You can defrost them by leaving them out in a small bowl at room temperature, or you can defrost them for about fifteen seconds in the microwave.

*Cheese on my pizza.  I mentioned some of my kids are casein intolerant.  We have had success with not having reactions to Buffalo Mozzarella cheese.  We buy it in wedges as shown below.  It comes straight from Italy.  It is the only cheese my one son can eat.  He is allergic to goat, sheep, and cow, but doesn't appear to be allergic to the buffalo.  (Photo below on the right.)

*I triple this pizza crust recipe and mix it up all at once in my kitchen aid.  It makes three pizza balls that I wrap up and freeze.  So far I have kept them up to two months in the freezer and  let them thaw out at room temperature when I want to use them.  They work nicely.  ( Photo below on the left.)


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