A Slice of (Pizza) Heaven

This next recipe I am going to convert to gluten-free is a really special one. Besides it being my great grandma‘s recipe which they brought over from Calabria Italy.  The actual recipe itself is printed on a wooden carving board in my grandpa‘s actual handwriting. My grandpa passed away when I was only six months old so this particular recipe has a lot of sentimental value to me.  

Seeing his handwriting, especially in today’s age, where anything handwritten is rare, provides a special connection to him.  

This pizza recipe is not the traditional pizza you may think of from say dominos, rather it’s more Italian bakery style pizza.  It’s a little thicker and softer more focaccia style. So in order to make this gluten-free and with the same consistency as the original, I’m gonna substitute wheat flour with. 

• 1.5 cups of white rice flour

• 3/4 cup of Chickpea flour

• 3/4 cup of Corn starch

And 

1.5 tbsp of psyllium husks

The psyllium husks will be used as a binding agent to compensate for the lack of gluten in the flour, which will help hold everything together. 

The process of making the dough in terms of mixing the ingredients, allowing the dough to rise, shaping it, and adding toppings before baking will be the same as in the original recipe.  

After following the handwritten instructions, you can see here the finished product which looks really good.  

Now for the taste test. It’s remarkably similar to traditional Italian bakery pizza.  There is a similar thickness and softness to the bread.  The spongiest that makes the bakery style unique still exists with the gluten free alternatives. I will definitely be making this gluten free style pizza again!