April 2, 2015 – Holly's Gluten Free Home

Tomorrow there is no school for the kids, and tonight, our au pair’s family is visiting from Germany! I needed a fast dinner menu to serve 8 that could be prepped in advance (or in part in advance) on a evening complicated by a doctors appointment, swim team practice and piano lessons. Pizza is great because you can make the dough in advance and the toppings….well they can be as fancy or as simplistic as you want. Gluten free is hard to make big, so I typically will make one gluten free (first!! To avoid cross contamination) and the others with regular dough

So first- the dough!

Gluten Free Pizza Crust

Mix: 1/2 c warm water

1 T yeast

1 T sugar- wait until begins to bubble

Add 1 egg white

1T oil

1 T Apple cider vinegar

Add slowly 3 cups gluten free flour mix (I use Pamelas) & dash salt www.pamelasproducts.com

Mix well, then turn out dough ball onto greased surface or non stick silicone pad and press out with greased wax paper. Allow to rise at least 20 mins (can put in fridge & use next day too)

Bake at 400 20 mins, add toppings and then bake again

Regular dough

Mix 1 c warm water with 1 pkg yeast and 2T sugar, let bubble and then add 2T oil & dash salt

Mix in 3 1/2 cups whole wheat flour until smooth dough ball, place in greased bowl, cover & let rise

gluten free dough ball

press out with your hands

The dough is done! Need some ideas for your topping?

Spinach (aka my favorite!!!) Pizza Pie :

Mix: Chopped spinach – 2 boxes thawed, drained and squeeze out extra water

1/2 c Parmesan

1 egg

1 c mozzarella

1 8oz ricotta cheese

3 t red pepper flakes

For gluten free, prebake crust as above; for regular, just roll out lower crust onto pan. For either, Cover with Swiss cheese slices, then spinach mix, top with more shredded cheese. For Gluten free, place tomato slices on top and bake 25 mins 400. For regular, roll top crust and place on top, crimp edges, cut small slices in top crust and bake at 400 45 mins.

Serve with tomato sauce in the side.