Saturday, November 12, 2011

Pizza Bruschetta Gluten Free

My granddaughter's favourite snack is this Pizza Bruschetta.
The crust is a thin, crispy cheese bread that freezes well.

Pizza Crust
  • 1/2 cup warm water
  • 1 tsp sugar
  • 1 tsp unflavored gelatin
  • 1 rounded tbsp of yeast
  • 1/4 cup white bean flour
  • 1/4 cup millet flour
  • 1/3 cup brown rice flour
  • 1/4 cup potato starch
  • 1/3 cup tapioca starch
  • 1/2 tsp. salt
  • 1 tsp xanthan gum
  • 1/2 cup warm milk
  • 1 eggs
  • 2 tbsp oil
  • 1/2 cup shredded cheddar cheese
  1. Mix sugar and gelatin , add the warm water, stir in yeast and let proof until bubbly and doubled
  2. Blend together all dry ingredients
  3. In mixer bowl beat eggs , add warm milk and oil
  4. Add proofed yeast to liquids
  5. Add all at once the dry ingredients
  6. Mix at low speed until blended - then on high for one or two minutes
  7. add cheese
  8. Lightly grease a 12x17 inch baking pan , and turn dough into pan
  9. Moistening hand with warm water as needed, smooth dough evenly in pan
  10. Let rise for about an hour -- or until doubled
  11. Bake at 350 degree until lightly browned (about 25 minutes)
  12. Let cool
  13. Cut into 6 pieces
  14. Use immediately or freeze until needed
Bruschettas
  • 1 tomato chopped very fine
  • 1/4 cup onion greens
  • 1 tsp dried chopped basil
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • salt and pepper to taste
  • shredded cheese - favourite mix

  • garlic clove
  • pizza sauce (optional)
  1. Mix all ingredients - except for garlic clove and pizza sauce
  2. Using either fresh or frozen pizza crust rub surface with cut garlic clove
  3. Optional - spread crust with pizza sauce
  4. Spread with tomato/basil mixture
  5. Top with shredded cheese
  6. Bake in oven or toaster oven until heated and cheese is melted
  7. Enjoy hot !

6 comments:

  1. Looks so good.....but.....I've never used bean flour...any sub for it?

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  2. I'm guessing you mean Bruschetta. ;)
    Most GF flours can be substituted for one another. You can use whatever you have on hand. That said, I recommend you invest in bean flour as it gives baked goods a nice consistency.
    I'm sure I have info somewhere about what flours work best to sub for what, but we are moving & it's probably packed!

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  3. this is so nice food i like this food it is one of the great food i like this. but it is fatty. so i can not eat it.

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  4. For Susan --- Since beans are a legume and I am allergic to Soy (also in the Legume) family -- I cannot use bean flour. Having said that - I have substituted Chestnut flour for bean flour with success, also just using the striat flour mix from "Living Without" mag. which has several suggested flour blends, usually works for me. (I keep their all-purpose flour on hand). For those who must eat GF or have other allergies - Living Without is an excellent magazine to keep around. Thank you MGCC for you GF recipes ekh

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  5. Also, Bruschetta, like Suz said

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  6. Julie...yet again, you've provided a beautiful GF recipe that I will eagerly share with a loved one this holiday season. Thank you so much :)

    Blessings to all,
    Anna (Toronto)

    ReplyDelete