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Photographs: Elizabeth Barbone
December 4, 2012
The other day on Facebook, I posted a picture of my dinner. I'd made an anchovy pizza. (Yes, I love anchovies. Love ‘em!) Among the responses, two really stood out to me:
“Mmmm!! I have YET to fix a homecooked pizza crust that I was satisfied with. :-/
and
“I have not eaten a good g-free pizza crust. I would love to, though!”
Going without good pizza? Oh no! Last year when I wrote “How to Cook Gluten-Free” one of my goals was to include a pizza crust recipe that you could make on the busiest night. You know, those nights when a pizza craving strikes but you don't have time to allow a dough to rise.
After lots and lots of test recipes, I created a crust that comes together in minutes! Not only is it yeast-free (this means that you don't have to wait for it to rise), you don't even need a stand mixer to make it.
I love this book! I hope you do too!
It's one of the recipes I'm proudest of in the cookbook.
Today I want to share the recipe with you. If you enjoy it, I'd be thrilled if you purchased a copy
Since I want as many people to cook from the book as possible, I'm giving away a signed copy of “How to Cook Gluten-Free.” At the end of this post is information on how to enter to win a copy.
And now? Pizza time!
In a medium bowl, whisk together dry ingredients.
Add wet ingredients.
Stir together with a wooden spoon. At first the mixture might be dry. This is normal.
After about one minute of stirring, a shaggy dough should form.
Lightly white rice flour your countertop. Knead the dough until it's smooth.
Like this.
Roll the dough out between two pieces of parchment.
Slide dough onto a baking sheet.
Bake until crust is lightly golden brown.
Top as desired. Return crust to the oven and bake until cheese bubbles. If your pizza is dairy-free, bake until toppings are hot.
Here's a video of me working with this recipe. (Thanks to Price Chopper for sponsoring the video!)
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Now...how about that giveaway?
What You'll Win (Lake Isle Press, 2012)
One lucky winner will receive a signed copy of my second cookbook, How to Cook Gluten-Free
How to Enter--WINNER ANNOUNCED. Drawing closed.
Tell me your favorite pizza topping in the comments below. Remember to include your e-mail address when the comment form asks you for it. If you don't, I won't be able to contact you!
Bonus Entry Chances
After leaving a comment with your favorite pizza topping (main entry), you can complete a few easy tasks for additional chances to win! These are totally optional! But if you complete them all, you have FOUR chances to win total.
Once you complete the tasks below, you MUST return to this page and leave a separate comment for EACH task you complete. This is the ONLY way I can keep track of who completed the tasks. If you complete all three tasks, plus the main entry, you should leave FOUR comments.
Here are the tasks:
"Like" GlutenFreeBaking.com on Facebook. (After you "like", return here and leave a comment telling me that you liked the page! If you already "like" GlutenFreeBaking.com on Facebook, leave a seperate comment telling me.)
Follow me on Twitter (After you follow me on Twitter, return here and leave a comment telling me that you started following me! If you already follow me on Twitter, leave a separate comment telling me.)
Copy and Tweet the Following: I just entered to win "How to Cook Gluten-Free" by @ElizBarbone Enter here: http://bit.ly/11NNQdz #glutenfree
Winner: #52 Louise Congrats!
Rules
This giveaway is open to United States residents only.
Giveaway will run until Tuesday (12/11/12) at 11:59 pm EST.
Winner will be generated via a random number generator software program.(http://www.random.org/)
Winner will be notified via the contact email provided on the comment contact form.
Winner will have until Tuesday, 12/18/12 to claim their Cookbook, or I will choose another winner.
GlutenFreeBaking.com and Elizabeth Barbone are the sole sponsors of this giveaway.