Welcome to Hale’s Kitchen brought to you by Hunter Hale, Glutenfreeda’s aspiring young chef. Hunter has had a passion for cooking for many years and is now eager to share his knowledge of gluten-free recipes with people of all ages. Each month Hunter will walk you through a gluten-free recipe and give you some helpful tips on cooking gluten-free. Be sure to check back each month for this energetic and youthful approach to cooking gluten-free.
This Month: Pepperoni Pizza
- 1-1/2 cups Jules Gluten-free All Purpose Flour
- 1/4 teaspoon oregano
- Pinch of garlic powder
- 1/2 teaspoon salt
- 2 egg whites
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 2/3 cup warm milk, divided
- 2-1/4 teaspoon rapid rise gluten-free yeast
- Extra olive oil
- 1/2 cup gluten-free pizza sauce
- 2/3 cup mozzarella cheese
- 2 oz. pepperoni, sliced
Preheat the oven to 200 degrees F. Lightly oil a pizza pan. Combine the dry ingredients in a medium bowl (gf flour through salt). Place the egg whites, 2 tablespoons olive oil, cider vinegar and 1/3 cup warm milk in a bowl of a stand mixer. Mix briefly. Add the dry ingredients to the wet ingredients. Mix on medium high for 1 minute. Add the remaining 1/3 cup warm milk and yeast. Continue to mix on medium high for 3 minutes. Pour the pizza batter onto the prepared pizza pan. Oil your hands generously and lightly brush the top of the batter with olive oil and spread the dough across the bottom of the pizza pan using your well-oiled palms. Cover the pizza crust with a oiled sheet of parchment paper. Place the pizza crust in the preheated oven (turned off) and let rise for 15-20 minutes.
Preheat the oven to 375 degrees F. Remove the crust from the oven and using a fork, poke several holes all over the pizza crust to prevent large air bubbles from forming. Bake the crust, uncovered, for 15 minutes. Remove the crust from the oven and top with pizza sauce, then mozzarella, then pepperoni. Bake the pizza at 375 degrees F for 20 minutes or until the cheese is bubbly and lightly browned. Let cool briefly and then slice and serve.
Makes about 8 slices.
This crust recipe is from Jules Gluten Free. (www.julesglutenfree.com).