Pizza is a tough food to replicate gluten free. For a year I didn’t really try. I finally attempted one by Annalise Roberts. It has that thin crust which is almost cracker like. Not bad in flavor and definitely better than ones I get in restaurants or buy premade. I have made that crust many times. Then, a revolution – this winter I found this awesome pizza dough that makes the best focaccia bread that I have every made crust ever; crispy bottom and soft top. Perfectly delicious bread to go with an italian meal. And then I discovered that it makes a wonderful pizza too. Have made both several times.
This week I used some of the dough to make English Muffins; the first half became a pizza of epic beauty and lovely flavor. The muffin recipe is actually the base recipe for the other two foods. Oh, my goodness; they are definitely the best English muffins I have made since going gluten free. Thank goodness I bought English muffin rings years ago; that recipe back then didn’t work but this one does. It’s a keeper; the texture, flavor, looks, taste; all is much better than any others I have made. I love that it is “baked” under a lid on your griddle or electric fry pan. I used my cast iron griddle on a low setting.
Best process is if you let the dough rise 2 hours in your kitchen warmth and then refrigerate it for 4-10 hours or overnight. It can be used as soon as you take the bowl out of your fridge.
Here is a link to the base recipe: https://www.letthemeatgfcake.com/gluten-free-english-muffins/
These are the ingredients. I do weigh my flour these days; much more accurate so there are both ways in the list for flour and sugar:
- 3¼ cups (455 g) Kim’s gluten free bread flour blend
- 1 tbsp plus 1 tsp (16 g) granulated sugar
- 2 tsp kosher salt
- 2 tsp rapid rise/instant yeast
- 2½ cups whole milk
- 4 tbsp butter, melted
- about 1/3-½ cup gf cornmeal for sprinkling
- 2 tbsp butter
Here is a link to her bread flour mix. I am thinking of making it in bigger quantities as I have had such success with her recipes.
It contains white rice flour, cornstarch, potato starch, tapioca starch, and xanthan gum. Super easy to do with a good scale. And these are fairly standard ingredients; nothing too weird. Far cheaper too than buying those 1 to 1 mixtures or any gf blended flour. Totally worth it! You make enough flour blend for like 4 pizzas. The recipe makes enough for two 12-14 inch pizzas or 2 focaccias. I like to do a pizza and on a second day something different from the remaining dough. It will keep for several days in the fridge. That’s timesaving; one dough; two recipes.
I did the focaccia first, then tried pizza…was blown away by it and this week the English muffins flipped my lid with their texture, looks and flavor. They all are just fabulous in texture and flavor. Really head turning for me for how close they came to all purpose flour baking of my past…may not be as healthy as a multigrain dough but it sure brings back good memories and is so enjoyable. If you bake gf; this dough is super easy to make in a stand mixer and let rise, chill it and make a great pizza. Just plan for it as the dough is better if it has that refrigeration period. Ditto for the English muffins although the round tin molds make them look just perfect. I used a thick pizza pan to make my new favorite pizza and a cast iron frying pan for the focaccia; no kneading, no super liquid messy stuff; it is sticky but it doesn’t need much forming. I promise you won’t be disappointed. Enjoy!!