Gluten-Free Makeovers (17 page)

In a large mixing bowl, whisk together the flour blend, millet flour, flax meal, brown sugar, and sunflower seeds. In a separate bowl, combine the milk, applesauce, oil, and vinegar. Stir in the baking soda and then add to the flour mixture. Mix the batter with a fork, just until blended; the dough will be stiff.

Coat your fingers with oil and form the dough into a ball, kneading it in your hands. Place in the center of the prepared baking pan and pat into a smooth 8-inch round disk that is 1½ to 2 inches high at the edges and mounded slightly in the center. Brush with oil or milk and press additional sunflower seeds into the top. Use a sharp knife to cut a deep “X” in the top of the dough.

Place in the oven. Immediately reduce the temperature to 350°F. Bake for 55 to 60 minutes. Insert a knife in the center of the loaf to test for doneness. Return to the oven to bake for another 5 to 10 minutes if necessary. The loaf can also be cut into wedges and returned to the oven to finish baking. Remove from the oven and turn onto a wire rack to cool.

For best results, slice and freeze individual pieces. To serve, defrost in the microwave, then toast.

For best results
, slice the toppings very thin so that they will cook in a short amount of time. This can also be made as a traditional pizza using a 12-inch round pizza pan and adding pizza sauce and cheese. Use this pizza recipe to make Antipasto Squares on page 95.

Preheat a flat griddle to medium-high heat (about 425°F) or preheat an oven to 425°F.

Combine the flour blend, xanthan gum, salt, and yeast in a large bowl. Add the water, egg, oil, and vinegar and beat for 2 to 3 minutes, until the mixture is smooth and well combined.

Tear off 12-inch squares of aluminum foil and brush the surface of each with olive oil. Scoop out about ½ cup of the mixture onto the center of each piece of foil. Spray a sheet of plastic wrap with vegetable spray and cover the dough. Press or roll each ball of dough into a very thin circle (less than ⅛ inch thick).

Remove the plastic wrap. Brush the griddle with more olive oil. For each pizza, flip the dough over onto the griddle surface, leaving the aluminum foil on top of the dough. After 2 minutes, remove the foil and continue baking another 3 minutes. Flip the pizza and quickly top with a small amount of pizza sauce, if using, your favorite toppings, and cheese. Let cook until the cheese melts, about 3 to 4 minutes. Remove to a plate and enjoy.

Alternatively, preheat a cookie sheet on the lowest rack of the oven. Brush with olive oil and flip the prepared dough onto the hot cookie sheet. Follow the same procedure as above.

Preheat the grill on high. Brush the grates with olive oil and flip the pizza dough onto the grill, leaving the aluminum foil on top of the dough. Close the grill and grill for 3 minutes. Carefully remove the aluminum foil, flip the pizza over, and add your toppings. Cover the grill and grill for 3 to 5 minutes. Remove with a long-handled spatula and serve hot.

Tips
:
Use a small amount of pizza sauce, if any. (I prefer white pizza with cheese and thin slices of prosciutto and tomato.) All of the toppings should be cut very thin so they will cook in a short time.

Have all the toppings ready to go before baking the pizza so that you can work quickly.

Aluminum foil will easily peel off from the baking pizza when the dough has “set.” If it does not come off easily, wait another minute and try again.

Freezing the dough: Roll the dough into personal pizza-size rounds, freeze them (unbaked) on a cookie sheet, and then store in a zip-top bag in the freezer. Remove one at a time and set on a sheet of oiled aluminum foil. Top with sauce and cheese and bake 12 to 15 minutes in a 425°F oven.