Gluten is a protein found in wheat. It’s also found in other grains, but it’s in wheat the most. It is impossible for people with celiac to digest wheat gluten because they are missing something in their body that allows them to digest it. In fact everyone has difficulty digesting wheat gluten but most can handle the process. If a person with celiac eats only 10 grams of gluten it can cause them serve intestinal distress. The distress means they can’t just go out and grab a pizza with friends. It takes a little planning to make a pizza that doesn’t contain any gluten. The first thing that you need is a good gluten free pizza base recipe.
You need to have a gluten free pizza base recipe because you can’t just take any recipe and substitute gluten free flour into it. That’s because the flours that are gluten free have different proteins and react differently than wheat flour does. They need to have a little help to work right. You will want to make sure the recipe contains such ingredients like, rice flour, egg replacer, vinegar, xanthan gum and yeast. Once you have a basic recipe then you can tweak it to meet your tastes.
There are also several good cookbooks. Cookbooks can be a great resource that you can take with you wherever you go. The nice thing about all those recipes is that they have been tried out and perfected by others, so you don’t have to change anything to them.
When you have the perfect gluten free pizza base recipe you are ready to go out and make pizza to your heart’s content. There is no need for anyone with celiac to have to miss out on any of their favorites. A good gluten free recipe for pizza lets everyone have the pizza that they love without any stomach problems. Try this recipe for authentic vera pizza napolentana.
Authentic Vera Pizza Napoletana Dough Recipe
4 cups gluten-free flour
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
You may mix the dough in a stand mixer, by hand or in a bread machine.
In a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 30 minutes to 2 hours, or until the dough doubles. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three equal pieces.
Take one piece and shape it into a ball. Gently roll your dough into a ball, then dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.