Sunday, April 25, 2010

How To Make A Delish Gluten-Free Pita Pizza

Once upon a time, long ago, my hubby worked for a 'trans- portation company' (no, not as a trucker, he was the accountant). One day they got a ton (no hyperbole here)of great pita bread that had not been signed for (or whatever)and of course, many packages made their way back to our kitchen where we scrambled to eat pitas of all kinds. At some point, a good friend (to whom we had passed along some of the fare) invented a "pizza pita" that was really quite delicious. Instead of using the pocket, we just used the whole round as a crispy little pizza crust, piling the toppings on..um.. top. Today's recipe is in memory of that delicious little historical fast food savory. Only, fresher. And no gluten flour.

So, first, here is a recipe for great gluten-free flatbread or pita (also a lovely foldable bread if you want it for that ). It was adapted for use as a foldover sandwich bread by Kate Chan over at her blog Gluten Free Gobsmacked. (You can go there to see who she adapted it from).

Ingredients

1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar or other sweetener
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon apple cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
(Parchment Paper is also called for here, as well as large jellyroll pan or cookie sheet)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Brush oil on to parchment paper (cut to fit jellyroll pan) and then spread the batter, filling the pan. This way you can hold the parchment paper down and the dough spreads (and releases) easily.
Using a fork, tap indentations across the entire surface of the dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
Allow the bread to cool 15-30 minutes before using.
Cut into 6" pieces (square/round/triangular-- your choice) and if you wish to use another portion as a folded sandwich bread, simply cut and put that portion into baggies and leave out of the fridge to soften.

Put together any of the following to use on your pita-pizzas (cook them up a little and mainly just use the oven time to melt the cheese over them):

MUSHROOM TOPPING
*2 T. EVOO
*1/2 C. of sliced mushrooms
*3 T. diced red bell pepper
*3 T. diced tomato
*1 clove garlic, minced
*1 T. chopped parsley
*Celtic Sea Salt and black pepper, to taste
*1 of the 6" pita breads
*1 oz. Jarlsberg Cheese, grated

Directions:

Preheat the oven to 350 degrees F.
Place EVOO in fry pan or wok, and when hot (over medium heat), add mushrooms, red pepper, tomato and garlic. Cook and stir until veggies are soft. Add parsley, salt & pepper. Evenly
distribute the mushroom mixture on top of pita. Sprinkle with the cheese. Bake until cheese is melted (about 10-20 minutes).

OTHER TOPPING IDEAS:

ANTIPASTO PITA PIZZA

Ingredients:


*1 3/4 C. sliced tomatoes
*4 oz. jar/can of artichoke hearts, drained and chopped
*1/2 C. yellow bell pepper, chopped
*2 T. grated Parmesan
*6 bagel size 'personal pizza-size' pieces of the GF pita bread
*1 C. grated mozzarella cheese

Arrange on pitas and grill in 400 degree oven for a few minutes until cheese is melted.

Find other delicious toppings on line and enjoy your Gluten-free pizza party!



_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

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