Yesterday I had pizza envy. I had dinner plans and wasn’t going to be home for dinner, so Maureen decided to have Katie over for dinner and order pizza. God, I miss pizza, and I was home while they were trying to figure out where to order it from and what toppings to get. I went to my dinner, had fabulous food, and came home still somehow jealous of the pizza. So I decided to try my hand at pizza today. But you have to realize, I’m nothing but an ambitious girl. Gluten-free pizza recipes don’t excite me. I’ve tried a few recipes, but nothing has come close to what I want. I’m convinced that to find a pizza crust I love, will require major innovations on my part, so I turned today, to the Sullivan Street Pizza recipe that the Baking Babes have been struggling with. I tried this particular recipe because it is a very wet dough, and you need an extremely wet dough in gluten-free bread making. So this recipe already bore a striking resemblance to gluten-free recipes, but with a few distinct differences. First, it used very little yeast, and second it had a very long rise time.

As I planned my attack, I realized that nothing I did was likely to approximate the recipe. For awhile I played with protein percentages in gluten-free flours, trying to match their 11.5%, only to realize that it wouldn’t really matter because gluten-free flours have the wrong type of protein. But, I decided to still go pretty high percentage on high-protein flours, using primarily sorghum and teff (at 10% and 11%). When I mixed the dough, mine quickly turned into that familiar looking batter that lies somewhere between cake batter and cookie dough, and no amount of mixing caused my batter to pull away from the edges of the bowl. At this point, I almost gave up, but I figured I might as well see what happened.

I let my batter rise for four hours, spooned it into a prepared pan (yes, spooned… no stretching was involved), scrambled to make the topping and settled in for failure. I hoped that it would be thin and crispy, but looking at the dough it really didn’t seem possible.

50 minutes later, I pulled this baby out of the oven, and immediately sawed into it with my knife. The crust was definitely crunchy, and the flavor was good, not exceptional but good. I wouldn’t make this the exact same way again, but I might try it again with an even split between teff, sorghum, and tapioca starch.

As far as the topping goes, the purple potatoes were fun, but the combination didn’t really satisfy my pizza craving. I also felt slightly guilty about the ridiculous carb overkill and the severe lack of protein. Still, with salt sprinkled on top, this would be amazing with eggs, and it was rather compelling even on its own.

Does anyone have a gluten-free pizza recipe that they think will revolutionize my understanding of the genre? I would love some help!


Sullivan Street Pizza – Wearing Purple

For Crust:

3/4 cup sorghum flour
3/4 cup teff flour
1/4 cup rice flour
1 tablespoon xanthan gum
1/2 teaspoon instant yeast
1 1/4 cups water
1/2 teaspoon sugar
1/2 teaspoon salt
Olive oil for pan

For Topping:

7 large purple potatoes (I actually only used 4, but it would have been good with more)
salt
1 large onion (10 oz) (280 grams) sliced into half moons
2 cloves garlic, minced
2 tablespoons fresh rosemary chopped
olive oil

1. Mix flour & yeast.
2. In a stand mixer on low speed with paddle, slowly add water to the flour.
3. Increase the speed to medium and beat until it clears the sides of the bowl, approximately 20 minute (the consistency of my dough never changed but I did let it go for 20 minutes)
4. Allow to rise covered for 4 hours.
5. Coat the pan very generously with olive oil. Spread the dough into the pan (in my case scrape).
6. Preheat to 425 degrees, if you have a baking stone or tiles heat those as well.
7. Allow the dough to rise covered about an hour. It should rise about half (I know you don’t normally let gluten-free bread rise twice, but this seemed to work fine).
8. Slice potatoes very thin (use a mandoline if you have one). Sprinkle with salt and allow to sit for 10 minutes. Drain and use paper towels to remove excess moisture.
9. Combine rosemary, garlic, onion, and potatoes in a small bowl. Add olive oil to coat.
10. Layer on top of the pizza crust.
11. Bake for 40-50 minutes.

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