[Cam's Mom]

Emeril Lagasse has a show on the Plaet Green Network called Emeril Green. He has done several shows with full gluten-free menus. This was from one of them. I have tried every pre-made pizza crust including the famous "still riding" and Dr. Scharr's. And for homemade we usually use the NY foldable crust recipe from this site or the Chebe recipe. But This one takes the cake - or shall I say pie!! Really, you gotta try this! A couple of tips: one is that I would add a little extra salt or a couple of teaspoons of Italian seasoning to the crust. And, be sure to roll/pat it out pretty thin, it really puffs up like french bread. For a video clip of Emeril making this and toppiong ideas, go to http://planetgreen.discovery.com//food-hea...free-pizza.html

He warns about using veggie toppings as they might make the crust soggy - but I put on every single vegie I had in the fridge and the crust was totally chewy and not soggy at all! Hope you like it!

Yield: 2 16 to 18-inch pizza crusts

Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray


Method:
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)

[missy'smom]

Wow! Who knew?! I surely didn't! Thanks for sharing!

[Dada2hapas]

That is just great! Thanks for posting it.

[seashele2]

I can't wait to try this recipe. I'll need to alter it a bit, subbing for the soy flour and dry milk powder. Might try light buckwheat flour and ricemilk powder and see how it works.

Thanks for the recipe reprint!

Michelle
Western Washington State

[AKcollegestudent]

seashele2, on Nov 15 2009, 06:10 PM, said:

I can't wait to try this recipe. I'll need to alter it a bit, subbing for the soy flour and dry milk powder. Might try light buckwheat flour and ricemilk powder and see how it works.

Thanks for the recipe reprint!

Michelle
Western Washington State

Come back and tell us how the subbing goes, as those are the substitutions I'd have to make as well.

[njbeachbum]

hey great link! i've seen that video before and my mouth watered. i had been such a huge fan of the Chebe pizza mixes, but then I tried Bob's Red Mill pizza crust and loved it! It's very similar to the dough that Emeril is handling in this video. Anyway, I used the Bob's mix and made the white pizza the way that Emeril showed... and it was phenomenal! Add some fresh chopped basil in there and a little more pepper and it's perfect I've also tried it with sliced tomatoes under the mozzarella.

now friday night is PIZZA NIGHT again at my house

[K Ro]

Cam, on 15 November 2009 - 03:19 PM, said:

Emeril Lagasse has a show on the Plaet Green Network called Emeril Green. He has done several shows with full gluten-free menus. This was from one of them. I have tried every pre-made pizza crust including the famous "still riding" and Dr. Scharr's. And for homemade we usually use the NY foldable crust recipe from this site or the Chebe recipe. But This one takes the cake - or shall I say pie!! Really, you gotta try this! A couple of tips: one is that I would add a little extra salt or a couple of teaspoons of Italian seasoning to the crust. And, be sure to roll/pat it out pretty thin, it really puffs up like french bread. For a video clip of Emeril making this and toppiong ideas, go to http://planetgreen.discovery.com//food-hea...free-pizza.html

He warns about using veggie toppings as they might make the crust soggy - but I put on every single vegie I had in the fridge and the crust was totally chewy and not soggy at all! Hope you like it!

Yield: 2 16 to 18-inch pizza crusts

Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray


Method:
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)

[K Ro]

It is important to note that this recipe originally began with Bette Hagman. Then I, Karen Robertson made a few changes to Bette's recipe. I changed Bette's flour mix combo to use 1-1/2 cups of brown rice flour plus 1/2 cup of a healthy flour such as teff, millet, amaranth or buckwheat and the 2 cups of tapioca flour remained the same as Bette's. I also substituted olive oil for the shortening called for in her recipe. With these changes I gave Bette full credit in my book for adapting her recipe.

Emeril owns a copy of my book. His adjustment to use soy flour is very minor and credit to Bette is most certainly due as the originator while my changes simply made it healthier but should also be noted. Three changes to a recipe are needed to actually make a recipe your own.

[jackay]

Can't wait until I can once again have rice, yeaast and sugar as this sounds so good. Pizza is the one food I really, really miss.

[K Ro]

AKcollegestudent, on 17 November 2009 - 09:12 AM, said:

Come back and tell us how the subbing goes, as those are the substitutions I'd have to make as well.

[K Ro]

You can sub the dry milk powder with finely ground almonds or almond meal cup for cup and you can use any of the healthy flours of millet, teff, amaranth or pure buckwheat for the soy flour.
Karen

[ColleenNY]

Thanks for posting this! I'm just now starting to experiment with homemade gluten-free pizza crust.