Gluten-Free Pizza Dough; White Pizza With Olives And Grape Tomatoes - Cuisinart TOB-260 Manual De Instrucciones

Gluten-Free Pizza Dough

Finally! Pizza that folks with allergies can cheer about.
Makes about 1 pound dough (two 10-inch pies crust)
¾ cup tapioca flour
¾ cup white rice flour plus additional for dusting and rolling
2 tablespoons quinoa flour
½ cup arrowroot flour
1 teaspoon xanthan gum
1 teaspoon kosher salt
2 teaspoons granulated sugar
½ cup rice milk
¼ cup water
2 tablespoons extra virgin olive oil
extra rice flour for dusting and rolling
1. Put the flours, xanthan gum, salt and sugar into the Cuisinart® Stand
Mixer mixing bowl fitted with the dough hook. Mix on speed 3 to
combine. Stir the rice milk, water and olive oil together in a liquid
measuring cup.
2. With the stand mixer running on speed 3, slowly add the liquid
ingredients. Once a dough ball is formed, knead the dough for about 1
to 2 minutes between speed 4 and 5. Should dough seem dry add one
tablespoon of additional water at a time while mixing until the dough
ball is able to clean the sides of the bowl. Be sure the water is fully
incorporated before adding the next tablespoon (alternatively, should
the dough be too sticky add white rice flour 1 tablespoon at a time until
dough reaches a smooth consistency).
3. When ready to roll, dust a large surface with rice flour. Divide the dough
into 2 equal pieces. Roll dough out into about a 10-inch circle.
4. Liberally dust a pizza peel or the surface of an inverted sheet tray.
Transfer pizza dough to well-floured surface and add desired pizza
toppings before baking.
Nutritional information per serving (based on 12 servings total for 2 pies):
Calories 114 (22% from fat) • carb. 22g • pro. 9g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g

White Pizza with Olives and Grape Tomatoes

If you are averse to ricotta, replace it with ½ cup of pizza sauce;
either way the toppings will be sure to please.
Makes one 12-inch pizza
yellow cornmeal, for dusting
½ recipe pizza dough (see preceding recipes)
½ tablespoon olive oil
¼ cup ricotta, strained if especially wet
1 garlic clove, finely chopped
¼ teaspoon kosher salt
pinch freshly ground black pepper
½ cup pitted kalamata olives
½ cup grape tomatoes, halved
¼ cup grated or shredded Pecorino Romano
pinch crushed red pepper, optional
6 medium to large fresh basil leaves, torn
1. Sprinkle a few tablespoons of cornmeal onto a pizza peel or the
surface of an inverted sheet tray. Stretch or roll the dough to a 12-inch
circle and place on top of the cornmeal (this will prevent it from sticking
too much). Brush the top of the dough with the olive oil, and then
dollop the ricotta across the surface, leaving about 1 inch around the
edges for a crust. Evenly distribute the remaining ingredients, in the
order listed, except for the basil.
2. Adjust the rack to position 1 fitted with the pizza stone. Preheat the
oven, by selecting Pizza at 450°F for a 12-inch fresh pizza.
3. Once the oven beeps to signal it is preheated, carefully transfer the
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