Would you believe this pizza is gluten-free? And rolled-out instead of spread with a spatula? And cooked on a pizza stone? Well, it’s all of these things, and I have it from a bona fide wheat-eater that you can’t tell the difference between this pizza crust and a regular gluten crust!
How did I make such a wonderful, delectable treat you ask? To answer that question, I have to tell you about my new obsession, Healthy Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francois. These are the same fabulous chefs that brought us Artisan Bread in 5 Minutes a Day. Healthy Bread in 5 Minutes a Day is not a gluten-free cookbook, but it contains several GF recipes—and they’re amazing!
I can’t tell you how often I’ve mourned not being a part of the “secret bread bakers’ society” that has dough just sitting in their fridges, waiting to be baked. I can pre-mix my GF flours and pretend to have bread seconds away from the oven, but it just isn’t the same. But now (insert trumpet sound here), we GF people can join the artisan bread bakers’ guild and produce lovely loaves to accompany soups, stews or succotash at a moment’s notice.
The best part about this technique is that these breads are soooo tasty. In fact, I made 3 loaves of the Crusty Boule last week and ate them so quickly that I took no pictures!
But back to the pizza. The crust was made with dough from the crusty boule (which I already had sitting in my fridge), and it was almost as easy as sitting back and ordering a pizza. You can get the recipe for the crusty boule here, but if you want instructions for the pizza, I’m going to insist that you go read Healthy Bread in 5 Minutes a Day.
Try their crusty boule recipe from the website. Check the cookbook out from the library, or buy it and support these bakers-turned-gluten-free-gods (in my eyes at least).
Do it. Do it now.