Pizza — Jewberly Emiris

May 5

May 5 Pizza

Our older sister Samantha has a four year old boy and an-almost-three-year-old girl; both have thick, curly red hair and today they had an extra dose of energy!

They FaceTimed me this morning while making “piiiizzzzaaaa” and it sounded like such a good lunch that I decided to make some too.

I use the “Hamburger Rolls” recipe from the How Can It Be Gluten Free Cookbook Volume 2 from America’s Test Kitchen.

I follow the recipe as written very closely except…

I use oil instead of melted butter + omit the sesame seeds
I put all the sugar in my yeast water instead of dividing it
I often substitute teff flour or sorghum flour in place of oat flour
I use Better Batter Gluten Free Flour instead of their flour mix
I let it rise with a wet towel over it after spritzing it with avocado oil spray

I love VioLife’s Just Like Mozzarella Shreds but this block mozzarella from Follow Your Heart is really good too! I like that I can use my fine grater (smaller than a regular grater but bigger than a zester) for fine shreds.

Grocery shelves here are still empty of items like pasta and marinara sauce but apparently people don’t realize that pizza sauce is marinara? I originally bought this for spaghetti but hey, when you’re making pizza…

I diced this one lone tomato I had left so it wouldn’t go to waste and made it a topping. I fried ground beef with garlic powder and Italian seasoning for flavorful beef pizza.

Since the dough is more like cookie dough than bread dough, I shape it with wet hands to get the thickness and shape I want, rewetting my hands as needed.

I parbake the crust on 400 degrees F for 10-20 minutes (depending on thickness), remove from the oven, add the toppings, and bake again until the crust is more browned and the cheese is melted.

The crust is chewy and can easily be made thicker or thinner (I’ve done both!) Sometimes I take the time to make thicker edge for that traditional crust.