Once again I find myself definitely not being a food blogger, but having a recipe worth sharing. Our photos are real life. The pizza was good.
I have been afraid of yeast recipes for years. I’m not sure why, but when you need to avoid gluten, you’ve got to get brave. Am I right? I don’t want to remove every pleasure of eating and I certainly don’t want them to never be able to eat in public. We are going for a “healthy alternatives at home” style of life so that if we go out, we can eat without concern because we know we are eating the cleanest possible things the majority of the time.
This recipe is so simple and customizable for flavor choices that I’m considering attempting to use it for a cinnamon roll situation. I’ll keep you posted.
Here are the goods:
– 3/4 cup of warm water
– 1 Tablespoon of raw organic sugar
-1 packet of yeast (1/4 oz)
– 2 cups Bob’s Red Mill One for One Gluten-Free Flour
– 1 teaspoon Pink Himalayan salt
– 1 large organic egg
– 1 Tablespoon organic extra virgin olive oil (Avocado oil if you are making something sweet)
– 1 Teaspoon Braggs Apple Cider Vinegar
– 1/2 Tablespoon Oregano
– 1/2 Tablespoon Basil
– 1/2 Tablespoon Garlic powder
Instructions:
– Preheat oven to 450 degrees F
– Line pizza pan with baking paper or use pizza stone
– Gently mix yeast packet and sugar setting aside until foamy (3-5 mins)
– With an electric mixer, gently mix flour and salt and seasonings adding in egg, oil, vinegar, and yeast mixture.
– Mix on low for 1 minute
– Using an oiled spatula, move the dough onto parchment paper. Oil your hands and gently press the dough out to your desired thickness. (We have found that thin crust is nicer with this recipe)
– Bake for 8-10 minutes
– Remove and add toppings
– Bake an additional 8-10 minutes
– Enjoy pizza night!