Hello, Nathalie here. Today I'm going to show you how to make a gluten-free pizza though
which is nice and crusty outside and soft inside and it's definitely up to
par with its glutenous cousins and will fool most people to think it's the real deal,
but will it fool in italian to think that's the real deal I'm not gonna take on that challenge.
My new year resolutions are 30 days of no sugar, so you're not gonna get any cake recipes, and
more exercise just like last year. And I'm gonna work on my diet. I'm gonna make a gluten-free
pizza though it has some veg tomatoes and it has cheese which has a lot of calcium and makes super
strong bones and it has no added sugar and you can exercise when you make the pizza it's very good
for upper body movements. So let's get started with my new year's resolutions to get started on
the pizza though you want to add 30 gram which is a quarter cup and two tablespoons of psyllium husk
to a small bowl and add 360 milliliters or one and a half cup of water to it the husk will absorb
all the liquid and will form the water a gel. This makes the dough so much more elastic and allows
the yeast to expand and rise much better than without it so give the husk and the water a good
steer and set it aside for five minutes until it formed a gel I'm gonna set up the yeast now so I'm
going to add around 120 milliliters a half a cup of warm water when I talk about warm we're talking
about body temperature so around 90 to 100 degree fahrenheit of 30 to 35 degrees celsius make sure
it's under 50 degrees celsius because otherwise the yeast gets killed. Yeast loves sugar so I'm
gonna add two teaspoon of sugar. I'm gonna stir the solution until the sugar is almost dissolved
I'm gonna add now two teaspoons of dry yeast just make sure it's gluten free and give that again a
steer. The room temperature is pretty low right now and and will take the yeast forever to rise
so I'm going to help out those little bugs, and I'm going to place the bowl with the yeast and the
water into a deep conditioning hair cap which is normally around 30 to 40 degrees celsius.
I'm gonna let the yeast do its thing and wait for five to ten minutes in the meantime I'm going to
mix the flour combo I'm going to use 100 grams which is ⅔ cups and 2 tablespoons of Millet flour
120 gram of White Rice Flour which is ¾ cup corn starch which is 120 gram or ¾ cup tapioca starch
100 grams which is also three quarter cup and 40 grams which is a quarter cup of potato flour which
is dehydrated potatoes. I'm gonna add the psyllium husk gel to the flours and I'm gonna check on my
yeast. So I'm going to open up the heating cap and check if I see bubbles on the top of my water
if so we know the yeast-lings have been starting to eat the sugars and started to react.
I'm going to pour the yeast in the water to the flours. I'm going to start mixing the dough with
a spatula and start kneading it with my hands. It should be a pretty sticky dough if the dough
is too dry, add one tablespoon at a time of water to it until it becomes a sticky dough
since the dough doesn't have any gluten you don't have to knead it like regular dough for hours. You
just need to have it well combined. It's now time for some private time for the yeast and
the flour. So back into the heating cap closing it off placing a tea towel over it and giving it
some privacy for about two hours. I want the yeast to be about double its size so now the yeast needs
to rise and do its thing, so it needs to stay at its warm place just like our cat, and then in two
hours we can roll it out the dough not the cat. So we have two hours to do some quality workout.
So we're gonna bake the pizza in our cast iron pan because it holds heat so much better than a
regular baking sheet or baking pan, so it's really really hot so make sure you don't burn yourself.
And the other cool thing about a cast iron pan is you can use it for exercise because it's really
heavy. After one and a half hours and 30 minutes more to go
I want to heat up my cast iron pan on the top of the stove
it may take like three to five minutes to get it really hot. I'm going to place it then into the
oven so it starts emitting heat and that will later create this really beautiful pizza crust.
After two hours I'm checking on my yeast though and it was nicely rising to double of its size.
I'm going to sprinkle some white rice flour on the top of the table and remove the yeast
dough out of its bowl and I knead the dough until it's nice and smooth. And check it out
the dough stretches and I can even toss it but where did it go? Okay Mika give the dough back!
Just before I'm ready to roll it out I'm gonna add one and a half tablespoon of olive oil and knead
it into the dough to give it a nice golden crust and add that nice olive flavor to it.
To roll out the dough I'm going to flatten the dough with my hand and then gonna use
the rolling pin to get it thinner. I want it about a quarter inch or half a centimeter thick
I'm gonna then also with my hand stretch the dough out a little bit more because
yeah it is a stretchy dough. I'm gonna grab my hot cast iron pan out of the oven and place my
dough in the center of it I'm gonna add one to two tablespoons of my favorite pizza sauce
and sprinkle a generous handful of grated mozzarella cheese on the top of the pizza.
Now the cast iron pan gets back into the oven for 10 more minutes. I'm also going to roll out the
pizza and put it on a regular baking sheet just to see if there's any crust differences I want to
bake my pizza at the highest temperature possible in this case it's 450 degree fahrenheit or 230
degree celsius now an ideal case you have a pizza oven which gets to 700 to 800 degrees fahrenheit
um given that I don't have that I'm going to bake it at the regular temperature on my max I can get
and I'm going to bake it for 10 minutes and after 10 minutes in the oven you smell the
cheese and the tomato and your pizza is ready. So I want to have a look at the pizza crust
which I baked in the cast iron pan and it turned out pretty nice you can see some of
the burn marks and it's a pretty strong crust and when I bite into it it's soft and chewy
maybe also a bit hot. In comparison this is the pizza I baked onto the baking sheet and
you can see how the outside got a little bit brown but the inside is very soft and flabby
so definitely cast iron pan and I hope you're gonna try out making this gluten-free pizza recipe
and have some fun with it. I mean we can't travel right now and maybe we can at least travel in our
minds and in our experience at home to figure out how it might be right now sitting somewhere warm
in Italy. Yes, I miss it I hope you enjoyed watching this video and if you did please
make sure to subscribe to my channel give me thumbs up add some comments thoughts feedbacks
and I see you next week ow and check the bell to get notifications about upcoming videos