I dissolved a teaspoonful full of yeast in 1/4 C warm water along with a teaspoon of honey - let the yeast proof for a few minutes. I use a stand up mixer but you can do it by hand if you prefer. I added 1 1/4 C of the GF flour, about a teaspoon of xantham gum & 1/4 teaspoon of salt. I probably added about another 1/4 of water while mixing (play it by ear). Get that all mixed, knead it for a minute or so, cover & let rise in a warm spot for an hour. It doesn't rise much but it does get a little puffy. I rolled mine out into a circle on a greased pizza stone (you can pat it out into any shape you like on a cookie sheet), baked it at 425 degrees until lightly browned about 10-15 min. I brushed it with melted Earth Balance (butter substitute), sprinkled it with garlic powder, topped it with DF mozzarella style cheese & returned it to the oven until the cheese melted 5-10 min. (Regular cheese melts faster so keep an eye on it if that's what you use). I think the trick with the GF dough is to roll or pat it out pretty thin (1/4-1/2 inch) & prebake it before adding any toppings. I made mine pretty thin, next time I'll leave it a little thicker just to see the difference. Thin & crisp or thicker & chewy??? You pick, ha ha!!!! The dough was easy to handle, not much different from regular pizza or bread dough
Have fun!!!!!
I don't know if you looked on Facebook today but they reminded me that three years ago today I posted a picture of my brand new puppy Matilda along with her BIG "sister", Lol
Glad your dog is feeling a bit better - sorry about the ice, ouch!
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