Having food allergies/sensitivities has definitely impacted my ability to mindlessly eat. Everything has to be well thought out, every meal, every venture out to dinner, and every ingredient. I can't enjoy things like mac and cheese, bagels & cream cheese, going out to breakfast for scrambled eggs and pancakes, thin crust pizza, delicious Italian food, vanilla lattes, chocolate chip cookies, frozen yogurt, ect etc, you get the point. This is not to say I necessarily want to eat those things, as knowing the consequences keeps you from crossing over into "eh whatever" land. I know that these foods make me feel like crap, thus avoiding them becomes easier and easier. I find ways around it when I want to, and I will have foods I am allergic to every so often (cheese is the most common), but for the most part these foods just aren't a part of my diet...EVER!
Last night I was on a mission to make a homemade gluten-free pizza dough that actually tastes good, and was worth eating (believe me this is a challenge). Most GF pizzas taste like cardboard and are simply not worth it. There are multiple things that don't work for me in just ordering a GF pizza at a restaurant; they always have eggs in the dough, they typically use soybean oil, they use a blend of flours including tapioca (which I also can not do) and typically use milk as the liquid base. You would probably just give in at this point and say "screw it, I'm having a slice"...nope not me, I'm convinced I can make what I want how I want it! So the project begun...
Gluten Free Herb Pizza Crust
1 tbsp yeast
1 1/3 c almond milk
1 tsp sugar (i used regular old white sugar)
1 1/3 c brown rice flour
1 c arrowroot starch
2 tbsp xanthum gum
1 tsp salt
1/2 tsp fennel seed
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp dried oregano
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
Preheat oven to 400.
#1. Heat the milk on the stove just to get it warm (not boiling). And in a small mixing bowl combine yeast and sugar. Once the milk is warm mix in with the yeast and sugar. Then add the oil and vinegar to this mixture as well.
#2. Combine all dray ingredients in a large mixing bowl.
#3. Pour wet ingredients in with the dry as you mix. (i used handheld beaters, worked great)
Form dough into a ball and let it chill while you get the baking sheet ready.
#4. Use parchment paper (because nothing sticks to this stuff) on a cookie sheet.
#5. Get your hands in a little rice flour so they don't stick to the dough. Split the dough in two and start forming your crusts. I'd say the thinner the better, and start from the middle of the dough and work your way out into whatever shape you'd like.
#6. This needs to bake at 400 for 10 minutes before you add the toppings.
#7. While your crust is cooking start your homemade sauce! Yes I made that too, and it's worth it!
3 organic tomatoes, quartered
1/2 can organic tomato paste
3/4 c sun dried tomatoes, re-hydrated
2 tbsp raw agave
1 tsp oregano
1 tsp garlic powder
1 tsp fennel
1 tsp dried rosemary
6 fresh basil leaves
Simmer all (except the basil!) ingredients on the stove to blend the flavors together. Then transfer to a food processor or blender. Now you can add the basil leaves and blend until desired consistency.
#8. Now your crust should be ready to top! Go nuts. I used artichoke hearts, onion, sliced tomato, sliced fresh garlic, basil, oregano, and mozzarella cheese.
#9. The pizzas go back in the oven for 15 minutes, and VOILA!
I was genuinely impressed with how these turned out. And there's something to be said for putting the time and effort into making your own food from scratch that always makes it taste better! We had almost a full pizza for leftovers, great breakfast or snack for tomorrow :)