Spanish Inspired Pizza, Gluten Free

by Jenn on March 17, 2010

in Gluten Free,Meats


Yes, we finally have a pizza crust that works.  We’ve made pizza once a week ever since finding out, and my husband for one has been ecstatic about the whole idea.  He’s so good, because I always buy and bring home these crazy combinations of food, and he puts so much trust in me that the end result will be not just edible, but actually tasty.  This particular combination was not really much of a stretch, but I haven’t seen too many pizzas using all these ingredients together – chorizo, a parsley pesto sauce, tomatoes, olives, and instead of mozzarella, manchego cheese.  If ever there was a Spanish word for the Italian saltimbocca (translates to “jump in the mouth”), I think this pizza would fit the bill.  Bright, vibrant, fresh, and rich are all words that instantly came to mind when I first bit into this creation.

And the crust?  Oh it was perfect.  I don’t mean to brag (OK, maybe I do) but I mean, absolutely PERFECT.  It’s not for Chicago deep-dish styles, but as a thin crust it’s spot-on.  Crispy on the bottom yet still soft in the middle, lots of great flavor from the amaranth flour, and it held together enough to even be able to go all “American style” and eat each slice with your hands!  I have tried to curb this habit of eating everything with my hands that is possible to be handheld – apparently in the land where people use civilized utensils for everything it makes you look a bit umm… barbarian.  But for this pizza?  Well we weren’t out in public, so no one but each other saw the flavorful juices dripping down our faces as we voraciously tore into a food that was a such a treat for us both – for my husband because gluten free pizza is a rare thing indeed, and for me because well I don’t go getting pizzas all for myself when my husband can’t eat any.  No need to completely torture the poor man…

This crust was an adaption of my adaption of my adaption of a gluten free pita bread recipe.  I’m trying to decide if that’s enough adaptions.  Can this be my gluten free pizza crust recipe yet?

How exactly is my version here different from the original?

  • I altered the starch to flour ratio, changed some of dry ingredients used and their proportions
  • Changed fat from butter to olive oil
  • Changed the binding agents – no xanthan gum, only 1 egg
  • Added in a 2nd rising time
  • No extra sugar in the dough
  • Lowered the baking temp significantly
  • It’s prepared as pizza dough, not pita bread.

What do you think? Are these enough changes?  When can you claim a recipe as yours?  The general rule of thumb is 3 major changes.  I find this a rather difficult determination when it comes to GF baking, there are so many ingredients with such varying chemistry – it’s hard to know which change is major vs. minor.  I’m curious as to your opinion, and as you can see I referenced all my previous adaptions and the original just in case!

_PAG4373pizza _PAG4379pizza

Also submitted to – Gluten Free Wednesdays