I tried another gluten-free pizza dough this time; using
Nicole Hunn's recipe at Gluten Free on a Shoestring. If you haven't worked with gluten-free dough before, you'd be surprised at the texture, but she explains what to expect, and my dough looked just like the picture she posted. You have to pat the dough out, since it doesn't stretch like regular pizza dough. It works well for calzones too, which is what I made for TinySprite's bento here. Since this dough doesn't stretch and just kind of sits there, it's actually just right for making cute calzones like this Hello Kitty. I just patted out a circle, put in my fillings (spinach, zucchini, pepperoni and cheese), folded in half to close, and added extra dough pieces for the ears and bow. After baking, it came out just the way it looked when it went in. I added nori eyes, but I should have made whiskers and a nose so she's recognizable. Can you see her? The rest of the bento contains carrots, peapods, a couple of beet-dyed cherry-shaped quail eggs, blackberries, blueberries and cherries. Do you think TinySprite liked this one? (Yep, she did) ^_^
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oh, and by the way, The Huffington Post Kitchen Daily ran a bento article today, with a mention and a shot of my Hello Kitty Pizzawich Bento in there. Happy Little Bento represent!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gluten-Free Pizza Dough (from
Gluten Free on a Shoestring)
2 cups all-purpose gluten-free flour
1 1/2 teaspoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 100 degrees F)
3 tablespoons extra-virgin olive oil (plus an extra tablespoon or two for drizzling)
1. In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, yeast, sugar, and salt and stir to combine.
2. To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
3. Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (about 1 hour).
4. After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling it out.
5. To make pizza, roll between two pieces of plastic wrap. Create a crust by rolling in the edges, brush the dough with olive oil, and blind bake it at about 400 degrees F (that is, bake it plain, before topping it) for 5 to 7 minutes, sot he crust begins to crisp. Then, top it with sauce, cheese, and whatever else you have in the fridge, and return it to the hot oven until the cheese is melted, another 5 to 7 minutes.
