500,000 bottles of sparkling wine mature in this section of the underground cellars at Cricova Winery just north of Chisinau, Moldova. Photo taken December 3, 2016.
Where are Kevin and Ruth right now? Chisinau, Republic of Moldova.

Where are they going next? Transnistria. The country that doesn't exist!

Wednesday, June 3, 2015

Ruth's famous gluten free pizza recipe

We had pizza the other night, and Ruth thought she'd like to share the recipe. This is exactly the same pizza that she makes when we're traveling in the motorhome.  Usually, she'll make it with lots of chicken chunks and peppers. Yummy!

Gluten Free Pizza Crust

DIRECTIONS

1 1/4 cups (approx. 310 ml or 173 g) *gluten-free flour blend (see below)
1 teaspoon (5 ml or 6 g) salt
1/4 teaspoon (1 ml or .5 g) of black pepper
2 tablespoons (30 ml or 14 g) ground flax seed
2 large eggs, lightly beaten
2/3 cup (150ml) 2% milk

Preheat oven to 400°F (200°C).Line a non-perforated pizza tray or baking tray with parchment paper or grease tray with 1 tbsp olive oil. Combine pizza crust blend, salt, pepper and ground flax seed. Add eggs and milk and mix well to form a smooth batter. Spread batter on tray into desired shape, approximately 12 inches (30 cm) in diameter, making edges slightly thicker than the center.

Pizza crust ready to bake, with chicken chunks precooked.

Place tray in middle rack of oven, and bake for 15 minutes. Remove tray and prick with fork several times, it will puff up in spots while baking.

Other fixins ready to go on top.

Spread tomato or pesto sauce and top with your favorite toppings and cheese.Bake for another 15 minutes for a thin crust and 20 minutes for a medium thick crust or until crisp and golden on the edges and cheese bubbles. Yields: One 12" crust.

Mmmm. Ready to eat!


Ruth's homemade Pizza Sauce

1 14oz  can tomato sauce
2 8oz   cans of tomato paste
1 onion finely chopped
1 tbsp or so of olive oil
2 cloves of garlic minced/finely chopped
oregano
basil
rosemary
chili powder
crushed red pepper
(the spices/herbs I put in to my liking, I don't measure so put in as much as you think you would like for your taste)

Heat up the olive oil in a saucepan and add onion and garlic and cook until transparent about 2 to 3 minutes. Add tomato sauce and paste along with spices and stir until mixed. Gently heat the sauce until it boils lightly over a medium temperature. Use what you need on the pizza crust and then freeze the rest. I usually find that I can get enough sauce for three pizzas.

*Gluten Free Flour Blend

2 cups rice flour (white or brown or a mixture of the two)
2/3 cup potato starch
1/3 cup tapioca flour/starch (same thing)
1 teaspoon xantham gum

Stir well before using and store in a container with tight-fitting lid.

Subsitute equal amount of flour blend for equal amount of flour in a recipe.

I find it easier to triple the mix and store it in a sealed plastic container. Be sure to mix it up before each use

6 cups rice flour
2 cups potato starch
1 cup topioca flour/starch
3 teaspoons xantham gum

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6 comments:

  1. Sounds yummy will send it to a couple gluten free family members.
    I Have been doing my cauliflower pizza crush and it is gluten free as well, love it.

    ReplyDelete
    Replies
    1. I've seen the recipe for cauliflower pizza crust but I have never tried it. It looks a little more time consuming for me, whereas this recipe is really simple and easy.

      Delete
  2. Looks good! Any chance of getting the cauliflower crust recipe?

    ReplyDelete
    Replies
    1. I have the recipe for that so I will email it to you.

      Delete
  3. Replies
    1. That's Chris, I can always count on you! :-)

      Delete

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