We had a bit of an unusual weekend and decided that instead of kicking off the weekend with pizza night, we would end the weekend with the family’s favorite meal. As you know, I have a recipe for an amazing whole wheat pizza crust that I raved about for months. Unfortunately, we are now gluten-free and a couple months ago a search for the perfect gluten-free pizza crust began.
I think that we have a winner! Look at the doughy, perfect crust… Yum!
To make this pizza crust, I use a half pound piece of the (mostly) whole grain gluten-free bread dough that I bake for Allan. I found this magnificent bread recipe in the book, Healthy Bread in Five Minutes a Day, which I love. I have made several of the breads from this book, including gluten-free cinnamon rolls using gluten-free brioche dough for Christmas this year. This book is amazing not only for gluten-free bread recipes, but for whole grain varieties, as well.
Back to that crust…
Usually this recipe is a no-fail way for our family to still enjoy pizza night minus gluten. Allan loves a nicely risen, soft pizza dough and a flatbread crust was just not going to cut it for pizza night.
When I took the dough out of the fridge and started working with it, I noticed that it felt quite wet. But I didn’t really think any of it. So I continued to form Allan’s pizza on the pizza peel and then place all of the toppings.
When I went to remove his pizza from the peel and place it on the preheated pizza stone (at 500˚ no less!) The pizza would not budge. I ran through the scenario in my head… I used enough cornmeal on the peel that it should not be sticking. I couldn’t put my finger on what had gone wrong. So, in an attempt to correct the situation I added more cornmeal and flour to the peel and dough. It still wouldn’t budge. In an act of desperation I folded his pizza over into a calzone and applied even more flour!
Eventually after much maneuvering I was able to (finally!) push the now spilling open calzone onto the hot pizza stone. I learned my lesson with Allan’s pizza and applied a TON of brown rice flour to the crust for mine and Matthew’s pizza – which turned out beautifully.
Even though Allan’s pizza was ugly, it was still delicious!