Gluten Free Pizza!
Thought I’d comment on the GF recipes we used yesterday. They were all awesome!
The Quiche went pictureless as it disappeared too darned quickly. We did the crustless version. It was very good! And we’re not really quiche people, so that was a surprise.
Since breakfast was more of a brunch, we skipped lunch and had pizza for dinner.
Wow! This was our best GF pizza ever and I think it is because of 2 things… 1 resting time for the dough and 2 longer cooking time. AFter I mixed the ingredients, I let it all sit in the mixer bowl for about 30 minutes (covered in a warm spot). Then mixed it some more with a bit more water. Bob cooked the crusts for 20 minutes on regular baking cycle (not convection) This may be more due to our oven than anything else so YMMV.
The result was a crispy crust that was completely done through… no gooey center and no collapsing!
Oh! I used this recipe from Living Without but substituted this flour blend with garbanzo flour (because it has become a cupboard staple here).
Here’s the recipe for the Deep Chocolate Meringue pie. I substituted the above flour blend for he AP flour indicated. The crust was a recipe from the back of a Bob’s Red Mill rice flour package. Here it is. It cracked a lot but otherwise worked fine.
Hope your Pi Day was delish!