Hello, Nathalie here. Today I’m going to show
you how to make a gluten-free pizza though which is nice and crusty outside and
soft inside and it’s definitely up to par with its glutenous cousins and will fool
most people to think it’s the real deal, but will it fool in italian to think that’s the
real deal I’m not gonna take on that challenge. My new year resolutions are 30 days of no sugar,
so you’re not gonna get any cake recipes, and more exercise just like last year.
And I’m gonna
work on my diet. I’m gonna make a gluten-free pizza though it has some veg tomatoes and it has
cheese which has a lot of calcium and makes super strong bones and it has no added sugar and you can
exercise when you make the pizza it’s very good for upper body movements. So let’s get started
with my new year’s resolutions to get started on the pizza though you want to add 30 gram which is
a quarter cup and two tablespoons of psyllium husk to a small bowl and add 360 milliliters or one
and a half cup of water to it the husk will absorb all the liquid and will form the water a gel.
This
makes the dough so much more elastic and allows the yeast to expand and rise much better than
without it so give the husk and the water a good steer and set it aside for five minutes until it
formed a gel I’m gonna set up the yeast now so I’m going to add around 120 milliliters a half a cup
of warm water when I talk about warm we’re talking about body temperature so around 90 to 100 degree
fahrenheit of 30 to 35 degrees celsius make sure it’s under 50 degrees celsius because otherwise
the yeast gets killed. Yeast loves sugar so I’m gonna add two teaspoon of sugar. I’m gonna stir
the solution until the sugar is almost dissolved I’m gonna add now two teaspoons of dry yeast just
make sure it’s gluten free and give that again a steer. The room temperature is pretty low right
now and and will take the yeast forever to rise so I’m going to help out those little bugs, and
I’m going to place the bowl with the yeast and the water into a deep conditioning hair cap which
is normally around 30 to 40 degrees celsius. I’m gonna let the yeast do its thing and wait for
five to ten minutes in the meantime I’m going to mix the flour combo I’m going to use 100 grams
which is ⅔ cups and 2 tablespoons of Millet flour 120 gram of White Rice Flour which is ¾ cup corn
starch which is 120 gram or ¾ cup tapioca starch 100 grams which is also three quarter cup and 40
grams which is a quarter cup of potato flour which is dehydrated potatoes.
I’m gonna add the psyllium
husk gel to the flours and I’m gonna check on my yeast. So I’m going to open up the heating cap
and check if I see bubbles on the top of my water if so we know the yeast-lings have been
starting to eat the sugars and started to react. I’m going to pour the yeast in the water to the
flours. I’m going to start mixing the dough with a spatula and start kneading it with my hands.
It should be a pretty sticky dough if the dough is too dry, add one tablespoon at a time of
water to it until it becomes a sticky dough since the dough doesn’t have any gluten you don’t
have to knead it like regular dough for hours. You just need to have it well combined. It’s now
time for some private time for the yeast and the flour. So back into the heating cap closing
it off placing a tea towel over it and giving it some privacy for about two hours.
I want the yeast
to be about double its size so now the yeast needs to rise and do its thing, so it needs to stay at
its warm place just like our cat, and then in two hours we can roll it out the dough not the cat.
So we have two hours to do some quality workout. So we’re gonna bake the pizza in our cast iron
pan because it holds heat so much better than a regular baking sheet or baking pan, so it’s really
really hot so make sure you don’t burn yourself. And the other cool thing about a cast iron pan is
you can use it for exercise because it’s really heavy.
After one and a half
hours and 30 minutes more to go I want to heat up my cast iron
pan on the top of the stove it may take like three to five minutes to get it
really hot. I’m going to place it then into the oven so it starts emitting heat and that will
later create this really beautiful pizza crust. After two hours I’m checking on my yeast though
and it was nicely rising to double of its size. I’m going to sprinkle some white rice flour
on the top of the table and remove the yeast dough out of its bowl and I knead the dough
until it’s nice and smooth.
And check it out the dough stretches and I can even toss it but
where did it go? Okay Mika give the dough back! Just before I’m ready to roll it out I’m gonna add
one and a half tablespoon of olive oil and knead it into the dough to give it a nice golden
crust and add that nice olive flavor to it. To roll out the dough I’m going to flatten
the dough with my hand and then gonna use the rolling pin to get it thinner. I want it
about a quarter inch or half a centimeter thick I’m gonna then also with my hand stretch
the dough out a little bit more because yeah it is a stretchy dough. I’m gonna grab my
hot cast iron pan out of the oven and place my dough in the center of it I’m gonna add one
to two tablespoons of my favorite pizza sauce and sprinkle a generous handful of grated
mozzarella cheese on the top of the pizza. Now the cast iron pan gets back into the oven for
10 more minutes.
I’m also going to roll out the pizza and put it on a regular baking sheet just
to see if there’s any crust differences I want to bake my pizza at the highest temperature possible
in this case it’s 450 degree fahrenheit or 230 degree celsius now an ideal case you have a pizza
oven which gets to 700 to 800 degrees fahrenheit um given that I don’t have that I’m going to bake
it at the regular temperature on my max I can get and I’m going to bake it for 10 minutes and
after 10 minutes in the oven you smell the cheese and the tomato and your pizza is ready.
So I want to have a look at the pizza crust which I baked in the cast iron pan and it
turned out pretty nice you can see some of the burn marks and it’s a pretty strong crust
and when I bite into it it’s soft and chewy maybe also a bit hot.
In comparison this is
the pizza I baked onto the baking sheet and you can see how the outside got a little bit
brown but the inside is very soft and flabby so definitely cast iron pan and I hope you’re
gonna try out making this gluten-free pizza recipe and have some fun with it. I mean we can’t travel
right now and maybe we can at least travel in our minds and in our experience at home to figure out
how it might be right now sitting somewhere warm in Italy.
Yes, I miss it I hope you enjoyed
watching this video and if you did please make sure to subscribe to my channel give me
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