Cooking process
The question of how to prepare a gluten-free pizza, most people do not come from idle curiosity, but because of gluten intolerance. Baking without wheat flour is very specific – no other flour contains so much gluten. This makes the products brittle. My recipe – is no exception: to make the basis for pizza as stable as wheat, I did not succeed. But in the rest, in my opinion, it turned out a very decent pizza in a pan without flour.
The dough is crispy from the outside, but soft inside. It has a pronounced rice flavor, so with a normal pizza this, of course, can not be confused. But it was really tasty, without an amendment to the fact that the recipe is for a special diet!
I’m going to try to do with such a test some other pastry in a pan – maybe with vegetables, with meat or sweet. And for pizza, I chose one of the simplest fillings – tomato, cheese, garlic oil and salt with dry oregano. Naturally, it could be enriched with some other ingredients, but it was important for me to try, what is the taste and the properties of this dough.
The author of the original recipe claimed that any gluten-free flour can be used in the dough. I first tried with pure corn – unfortunately, it did not work out. But with a combination of rice flour and cornstarch went well.
Why in the recipe for yeast – I, honestly, did not understand. I think you can safely do without them. But just in case in the ingredients I specify, because they were in the original recipe.
Maybe you will have to add a drop of water or, conversely, a drop of starch or flour – they are slightly different in properties. Two more frying pans of approximately the same size are needed for cooking this dish, and it would be nice to have a small roller for rolling dough in forms with bumpers, without it it will be difficult.
Mixer (dough for the dough, and not for whipping) we knead the dough, which keeps the shape of the coma, does not spread, but does not crumble. We let him rest for a few minutes.
Squeeze the garlic in olive oil, blot it with a fork.
From the dough form a thick cake, which you can on something to convey to the pan. The dough is with us – without gluten, the cake will crumble, so thinly roll until you try.
We heat the oil in a frying pan under the lid, so that the bottom of the frying pan is completely covered.
We transfer to a hot pan with oil a thick pancake and roll it out thinner. Do not repeat my mistake – it should in no case be greater than the flat part of the bottom of the pan. Fry under the lid on medium heat for 2-3 minutes. Meanwhile, we heat the second frying pan, but here we only lightly oil it.
Having combined both frying pans “a turtle”, we turn them. Damn in this case, it may be slightly broken, but this, in principle, is not terrible.
Spread tomatoes on the base, pour garlic butter, pour out cheese and oregano and fry gluten-free pizza (without wheat flour) in a frying pan under the lid on low heat for 5 more minutes.
Remove the pizza from the plate, let it stand for 5 minutes under the lid.
With a frying pan, the pizza will need to be gently slipped over the side to the plate.
At the same time, the edges crumbled, but they began to crumble during the frying. The main part remained stable, well cut into pieces, pieces held shape. The taste is markedly rice, but TASTY.
Pizza in a frying pan without flour
An interesting idea of making gluten-free pizza (without wheat flour) in a frying pan. Unpleasant, but very tasty and crunchy.
Ingredients
Rice flour – 100 g
Starch (corn) – 50 g
Water – 100 ml
Salt – to taste
Olive oil – 1 tsp.
Brown sugar – 1 tsp.
Yeast – if desired
For filling:
Tomatoes for pizza – 100 ml
Olive oil – 1 tbsp.
Cheese – 50 g
Garlic – 1 tooth
Salt, oregano – to taste
For frying:
Vegetable oil – 3 tbsp.
Cooking process
The question of how to prepare a gluten-free pizza, most people do not come from idle curiosity, but because of gluten intolerance. Baking without wheat flour is very specific – no other flour contains so much gluten. This makes the products brittle. My recipe – is no exception: to make the basis for pizza as stable as wheat, I did not succeed. But in the rest, in my opinion, it turned out a very decent pizza in a pan without flour.
The dough is crispy from the outside, but soft inside. It has a pronounced rice flavor, so with a normal pizza this, of course, can not be confused. But it was really tasty, without an amendment to the fact that the recipe is for a special diet!
I’m going to try to do with such a test some other pastry in a pan – maybe with vegetables, with meat or sweet. And for pizza, I chose one of the simplest fillings – tomato, cheese, garlic oil and salt with dry oregano. Naturally, it could be enriched with some other ingredients, but it was important for me to try, what is the taste and the properties of this dough.
The author of the original recipe claimed that any gluten-free flour can be used in the dough. I first tried with pure corn – unfortunately, it did not work out. But with a combination of rice flour and cornstarch went well.
Why in the recipe for yeast – I, honestly, did not understand. I think you can safely do without them. But just in case in the ingredients I specify, because they were in the original recipe.
Maybe you will have to add a drop of water or, conversely, a drop of starch or flour – they are slightly different in properties. Two more frying pans of approximately the same size are needed for cooking this dish, and it would be nice to have a small roller for rolling dough in forms with bumpers, without it it will be difficult.
Mixer (dough for the dough, and not for whipping) we knead the dough, which keeps the shape of the coma, does not spread, but does not crumble. We let him rest for a few minutes.
Squeeze the garlic in olive oil, blot it with a fork.
From the dough form a thick cake, which you can on something to convey to the pan. The dough is with us – without gluten, the cake will crumble, so thinly roll until you try.
We heat the oil in a frying pan under the lid, so that the bottom of the frying pan is completely covered.
We transfer to a hot pan with oil a thick pancake and roll it out thinner. Do not repeat my mistake – it should in no case be greater than the flat part of the bottom of the pan. Fry under the lid on medium heat for 2-3 minutes. Meanwhile, we heat the second frying pan, but here we only lightly oil it.
Having combined both frying pans “a turtle”, we turn them. Damn in this case, it may be slightly broken, but this, in principle, is not terrible.
Spread tomatoes on the base, pour garlic butter, pour out cheese and oregano and fry gluten-free pizza (without wheat flour) in a frying pan under the lid on low heat for 5 more minutes.
Remove the pizza from the plate, let it stand for 5 minutes under the lid.
With a frying pan, the pizza will need to be gently slipped over the side to the plate.
At the same time, the edges crumbled, but they began to crumble during the frying. The main part remained stable, well cut into pieces, pieces held shape. The taste is markedly rice, but TASTY.