Gluten Free Mamma Mia

Hey Readers!

Long time no talk! Let’s recap last weekend.

Since our trip to the cabin, I have been waddling the house like a beluga whale. I have been overloading on fruits and veggies for the past few days.

In spite of my inflated stomach, can I just say how amazing of cooks Italians are. For dinner Saturday night they made the most mouth watering roasted artichokes and potatoes, homemade bread, cooked rapini, and the cheese…after this weekend, I don’t think I ever want to eat cheese again.

I slept with my mom Saturday night, and on the car ride home my mother was telling me how I was groaning “too.much.cheese.” in the middle of the night. I just find people talking in their sleep the funniest thing, and still laugh stupidly when I think of this.

But it gets even better, we made pizza for lunch today. IT WAS SO GOOD! Part of me wants to get pizza oven, but then another part of me thinks I shouldn’t because I’ll just get fat living off of pizza day in and day out.

SO for our pizza making today, our friends were so nice to let me experiment by making a gluten free pizza. The dough wasn’t as elastic like as the regular pizza dough – because of the missing gluten – but I thought it tasted equally as delicious. I  used the pizza oven when I made this recipe, but you could use a confectionary oven without a problem when making this.

 

Simple and fresh Gluten Free Pizza 

Makes: 6 12 inch pizzas         Difficulty: Easy          Time: About 4 hours

What you will need…

1/4 cup + 2 1/4 cups warm water

1 tsp instant yeast

4 cups Brown rice flour + extra

 1 tsp Salt

1 tsp olive oil + extra

3 cups tomato sauce. Like this one

1 cup sliced Bocconcini

1/2 cup grated romano

Additional toppings: meat of any sort, olives, anchovies, extra cheese, veggies

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What to do…

Mix yeast in 1/4 cup warm water and let it sit for about 5 min

On a clean counter  pour on flour and sprinkle salt on top

Create a well and add yeast- water mixture, and gradually incorporate rest water

Once dough looks shaggy, drizzle on oil and form into a large ball

 knead for 5 minutes.

Let dough rest in a greased large bowl for 20 minutes and knead for another 3-5 minutes.

Plop dough back in bowl, and let rest  2-2 1/2 hours or until is has doubled in size in a warm, dry place.

Preheat oven to 400 degrees

Once dough is finished rising, plop onto a dusted counter and make 6 individual balls

Roll out balls on an oiled baking sheet – approx. 2 per sheet

 Evenly pour on about 1/2 cup tomato sauce of each and add on cheese and other toppings to your liking.

Bake in oven for about20-25 minutes!

Buon Appetito and Have a Lovely Week!

xoxoxo

Maddi

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