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Cam's Mom

Emeril Lagasse's gluten-free Pizza Crust

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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

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

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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

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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.

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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 :)

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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

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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.

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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.

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

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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

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

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