Intro: Steamed Gluten-Free Pizza (Crispy Bagel-kind of Crust)
This recipe was invented because gluten-free bread mixes I baked tend to be on the heavy side.
They would taste great but tended to rise only a bit.
However, when I steamed the exact same mixture, the results were soft, scrumptiously moist texture.
The next step on baking the entire pizza would give the whole crust a delicious, light and crispy crust that resembles a toasted bagel.
I'm not sure why steaming the pizza crust helps it to rise higher and taste softer than oven- baked gluten free pizza, but it sure tastes a lot better.
Ingredients for Gluten-Free Pizza Base
This was invented using what I had in the cupboard. I use the most basic ingredients to make life a lot easier. A major influence Carol Fenster's experiments and also modified tapioca starch recipes.
2 Cups Gluten-Free Flour mix (I used Lansall Cottage gf bread mix which won the New Inventors 2010 of the Year award)
1/4 cup tapioca flour
1/4 cup potato flour
1/4 cup finely ground fava bean into flour
3 tsp finely ground linseeds / chia sees
1/2 cup soy milk
enough water to make a soft cake-mix texture dough
1 Tbl olive oil
1 tsp sea salt
1.5 tsp yeast
1 T sugar
Dissolve yeast in warm water and sugar. Whisk with fork.
Sift flours. Add liquids and yeast mix. Blend in cake mixer 3-5 minutes until fluffy.
Leave to rise half an hour.
Steam in oiled plate a steamer for 25 minutes on high to medium heat. Cool
Store in fridge ready for use the next day.
Vegan Toppings I used: -
Vegan cheese sauce (soy milk, tapioca flour, potato flour, 3 cubes blended firm tofu, sesame seeds, 3 carrot sticks and 3 cubes of tomato for colour, seasonings. Blend all ingredients finely, cook for 1 minute over medium heat until thick. Spoon over pizza, then bake)
Grilled capsicums (peppers)
Sliced red onions
Basil and tarragon leaves
Spoon tomato paste over steamed pizza base.
Bake onions, sprinkled garlic, onions and capsicums for 5 minutes to soften.
Sprinkle over remaining ingredients and bake a further 10 minutes until lightly browned.
The pizza base will have a browned crispy base by now.
I think the stone baking tray (Besemer) I used played a part in the pan-pizza style results!