On a mission. Since I like to eat and since supermarkets + restaurants want to charge you the cost of a student loan for having a gluten allergy (seriously y'all sellin' a whole gluten-free pizza the size of a NY slice for $20?!?! C'mon son. Nope!) I needed to figure this out because a girl's gotta eat.
Yesterday I had a hankering for pizza and decided to experiment with making my own gluten-free pizza dough— which I improvised/adapted, as I went along, from a gf soft pretzel recipe I'd found online. There are only four (4) ingredients and together it makes a crust that is all the way DELISH! So, #sharingiscaring [See the recipe and “review” of how it tasted straight out the oven… unwisely before it had cooled. Sigh 🙄!
Anyhoo, enjoy it y'all. What a happy accident! (or: food-science project situation? Whatever. Same-same ) Either way... get in my belly! Sooooo good. Definitely throwing this into the #travelsnacks rotation.
#alwayshungry #glutenfree #foodscience ... sorta not really
Here’s the gf pizza taste-test and the pizza-cutting hack I learned by (happy) accident, on the fly! Never going back to using knives to cut pizza, EVER. IJS!
P.S. Despite my homemade gf pizza being WAY too hot to eat and maybe even slightly undercooked, after this video ended I proceeded to eat half of what was in front of me and washed it down with dairy-free mango mochi. So I guess it was alright?🤷🏾♀️
gf pizza dough recipe
1 cup gluten-free flour*
2 tsp gf baking powder
3/4 tsp kosher salt
& Mix the above dry ingredients together then add...
1 cup nonfat plain greek yogurt**
& then stir until it clumps together, roll out and improvise your cheese/cheeseless/veggie/whatev's toppings
INGREDIENT HACKS:
I used vegan cheese, which I review in the video above.
Side note re: gf flour. *I spent a couple weeks experimenting with different brands of gf flour types/mixtures, during the soft pretzel recipe experiment. I tried almond flour, chickpea flour, combos. The highest yield, on the yum factor, was Red Mills 1-to-1 GF flour. Seriously. Save yourself :)
& Side note re: greek yogurt: **This one is entirely unforgiving. I found this out the hard way. You specifically need NONfat, plain, greek yogurt. I tried full-fat the first time I was making the original soft pretzel recipe; because it frankly sounded better to my stomach brain. What it gave me, tho', was dense-hard dough with a hard-to-chew bite. Apparently full fat does NOT mean full flavor. I also tried plant-based greek “yogurt”. I SO wanted that to work. But the crunch was real. I’m from Harlem. I want my pizza-dough chewy, floppy and foldable. If it’s not. I don’t want it… unless it’s ALL there is and then I’m eatin’ :). Do you tho’ boo and let me know of any modifications you made that were delicious to you pls!