Gluten Free Pizza Dough

gluten free pizza dough recipe
Fall has arrived in Calgary.
It is one of my favorite times of year for you feel like baking, the leaves are changing colors, thanksgiving is coming and of course it is pumpkin time.
This week is yyc pizza week in Calgary and I was asked about 6 weeks ago if I would participate in a Calgary blogger challenge.
This would be my first participation in a blogger competition and I was both excited and nervous. I knew I would make a gluten free and dairy free pizza but I also knew I had not developed a really good gluten free pizza dough recipe yet.
This was my challenge!
I started by working on a gluten free naan dough recipe. Naan is a leavened flatbread mainly used in Eastern households and is a thin dough that is typically cooked in a frying pan.

gluten free fried naan
gluten free fried naan



I was very pleased with the gluten free naan that I had made but felt the dough might work even better as a pizza dough.
I set out to play in the kitchen with this new dough recipe and was thrilled with how it turned out.
Is PIZZA a staple in your house?
Did you give up on gluten free pizza once you couldn’t have gluten anymore?
Well you are in luck. This pizza dough recipe is really good and I know you will love playing with this dough at home.

This recipe is also dairy free. To be clear, dairy free to me is NOT using cow milk. I have 2 kids who cannot do milk dairy but they can do goat and sheep. If you cannot tolerate sheep and goat you can feel free to substitute the non-dairy product of your choosing.

gluten free pizza dough recipe
gluten free pizza dough recipe
gluten free pizza dough recipe

Gluten Free Pizza Dough

Ingredients
  

  • 3 cups gluten free flour blend (I like to use Sobeys Compliments gluten free flour)
  • 1/2 tsp baking powder
  • 1 tsp yeast
  • 4 tsp sugar
  • 1 tsp apple cider vinegar
  • 1/2 cup goat milk
  • 2 large eggs
  • 1 tbsp olive oil
  • 1/3 cup very warm water
  • 1 tbsp very warm water

Instructions
 

  • In a food processor, process the gluten free flour, sugar, baking powder and yeast.
  • Add the goat milk and eggs and process til mixed.
  • Add the oil and warm water and process.
  • Stop once the dough has formed into a ball.
  • *Depending on your altitude and humidity you may need to add a bit more warm water if dough is dry or a bit more gluten free flour if dough is too runny.
  • Lightly dust your countertop with gluten free flour.
  • Drop dough onto floured surface and play with it for a bit to form into a nice ball.
  • Lightly grease a glass or ceramic bowl.
  • Place dough into bowl.
  • Cover with saran wrap then a tea towel.
  • Place bowl in a draft free location and let rise for 1-2 hours.
  • Divide dough into 2-3 pieces and roll out onto a piece of parchment paper.
  • Pizza Dough
  • Place pizza stone in oven.
  • Preheat oven to 425 degrees.
  • Once oven is hot, take pizza stone out and quickly place the parchment paper topped pizza dough on it.
  • Quickly put stone back in oven and cook rolled dough for 7-8 minutes.
  • Remove cooked crust and top with all your favorite pizza toppings.
  • Again, do as quickly as possible so that stone does not cool down too much.
  • Put back in oven and bake pizza for about 10 minutes.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten-free-pizza-dough3
gluten free pizza dough recipe

Gluten-Free Rhubarb Cheesecake Ice Cream

gluten free rhubarb cheesecake ice cream

Ice Cream.
Cheesecake Ice Cream!
Rhubarb Cheesecake Ice Cream!
Are you excited for this gluten free recipe?
I am.
I remember hot days (before my Celiac diagnosis) when a visit to Dairy Queen included a cheesecake blizzard for me. There was just something about the combination of creamy ice cream and chunks of cheesecake. Now, of course, I cannot eat a blizzard but I decided to make my own gluten free version and I think it is far better than the DQ one.
With summer weather and not wanting to heat our houses with baked goods, this gluten free rhubarb cheesecake ice cream is a fantastic dessert alternative.
Are you enjoying your summer so far?
It has been a hard time for a lot of folks here in Southern Alberta. We experienced for the first time a natural disaster. In fact, it was the worst natural disaster in Canada’s history.
Flooding. Unbelievably bad flooding from Banff to Canmore to Calgary and down to High River.
It is hard for me to even put into words how devastating this flood has been to so many.
100,000 people were evacuated from the city. With a population of 1.1 million people that is almost 1/10 of our city having to leave their homes.
We are lucky our home was not damaged at all. However we have friends whose homes were flooded and it’s been tough watching them struggle through the mess, the loss of belongings and the financial toll it is taking on so many.
Photo credit: Andy van der Raadt
If you are interested in helping the flood victims one of the ways I think is great is to order t-shirts that the Calgary Stampede are selling called “Hell or High Water” or other t-shirts that talented artists have done up to aid in the flood relief.
As much as this blog is about sharing gluten free recipes and living gluten free, it is also an outlet for me to share my city and its stories, so I needed to share a little of what is going on in my area and what so many Albertans are dealing with this summer.
Back to the ice cream recipe!


Gluten-Free Rhubarb Cheesecake Ice Cream

Ingredients
  

  • 1/2 cup water
  • 1/2 cup white sugar
  • 3 cups rhubarb, chopped
  • 1 1/2 cup milk
  • 1 cup white sugar
  • 1 pkg (250g) cream cheese
  • 2 large eggs
  • 2 tsp vanilla
  • 3 cups whipping cream
  • 1 tsp lemon zest
  • 2 tbsp optional: gluten free graham cracker crumbs

Instructions
 

  • In a small saucepan on low heat cook the 1/2 cup water, 1/2 cup sugar and the chopped rhubarb until the rhubarb is soft.
  • Let cool.
  • Pour into a small bowl, cover and refrigerate
  • In a medium bowl beat 1 cup sugar and the cream cheese with a hand mixer.
  • Add the 2 eggs and vanilla and beat until smooth.
  • In a medium saucepan heat the milk until hot, but not boiling.
  • Remove from stove.
  • Slowly pour the hot milk into the cream cheese mixture and whisk until combined and smooth.
  • Return the custard to the saucepan and cook on low heat until the custard starts to thicken.
  • Stir occasionally.
  • Remove from heat and pour custard into a medium bowl to cool.
  • Once cooled whisk in the whipping cream and the lemon zest until smooth.
  • Cover the custard and refrigerate for at least an hour or overnight.
  • Pour cooled custard into your ice cream maker and follow ice cream makers instructions.
  • Once ice cream is finished, spoon ice cream into a glass rectangular dish.
  • Remove rhubarb from fridge and swirl the stewed rhubarb into the ice cream.
  • Optional
  • Swirl a couple Tbsp of gluten free graham cracker crumbs into the ice cream.
  • Cover and freeze until firm.
Tried this recipe?Let us know how it was!



gluten free rhubarb cheesecake ice cream
gluten free rhubarb cheesecake ice cream