Gluten Free Pizza Provala And Porchetta Recipes

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

PORCHETTA

Steps:

• Preheat oven to 350 degrees Fahrenheit Butterfly meat until about 2-inches thick around. Season with garlic and fresh herbs and spices to your taste. From the narrow end, roll tightly toward the broad end. Place fat or skin over roll and tie to secure. Bake for 20 minutes per pound. For a crispier skin, roast at 400 degrees Fahrenheit for the first 20 minutes then reduce heat to 350 degrees until done. Slice and serve as you wish.

PATRICK'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
• Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
• Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
• Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
• Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
• Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.