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Gluten Free Friday: Focacia Bread Pizza

October 14, 2011

My husband is officially in love with focacia bread.  So when he made the remark “this would make good pizza,” I pulled an “As you wish” and made some.  Flavor wise, this came out great, but I think texturewise, it wound up moister than I like because the bread absorbed more of the sauce than I prefer.  This could perhaps be avoided by baking the focacia, then removing it to a separate cookie sheet for the final pizza baking.  Serves 2.   Or possibly 4 if you’re being good and making a big side salad.

Ingredients:

  • 1/2 cup brown rice flour
  • 1/4 cup soy flour
  • 1/2 cup tapioca starch
  • 1/2 cup masa flour
  • 1 cup corn starch
  • 1/4 cup ground flax
  • 1 tablespoon kosher salt
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1/3 cup honey
  • 1 tablespoon xanthan gum
  • 1 1/4 cup water
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1/3 cup olive oil
  • mozzarella
  • pizza sauce
  • preferred pizza toppings

Directions:

  1. Fix the paddle attachment to your mixer.
  2. Dissolve the yeast and sugar in the water and allow to proof.
  3. Meanwhile, add your eggs, olive oil, honey, and vinegar to your mixer bowl and mix.
  4. In another bowl, mix the flours, starches, flax, salt, and xanthan gum.  Set aside.
  5. Add the proofed yeast and honey to the mixer and mix until kind of frothy.
  6. Add the dry mix and mix for 3-4 minutes.
  7. Scrape into a large plastic container and cover (but don’t seal).
  8. Allow to rise at room temperature for 2 hours.
  9. You can use the dough immediately or put into the fridge for later.
  10. If you refrigerate the dough, let it rest for 30-60 minutes at room temp before baking.
  11. Preheat oven to 450 degrees.
  12. Spray a 9×9 baking pan with cooking spray.
  13. Dust the dough with rice flour and take a soft ball size ball.
  14. Press it into the baking pan until flattened and even.
  15. Paint the top with olive oil.
  16. Sprinkle with a pinch of dried oregano, rosemary, basil, and kosher salt.
  17. Bake for 20 minutes, until golden brown.
  18. Remove to a separate cookie sheet.
  19. Top with sauce, cheese, and whatever you like on your pizza.
  20. Bake for an additional 10 minutes or until cheese is melted.

Printable version.

3 Comments leave one →
  1. October 14, 2011 1:03 pm

    I’d love to try this on Sunday, when I’ve got some extra time for rising dough. I’m picturing it with a fun DVD, a bottle of GF beer and a salad with the radishes from my winter garden. Heaven.🙂

  2. Cindy permalink
    October 14, 2011 8:54 pm

    Wow, your hubby better give you hugz for this!

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