Sunday, May 1, 2011

Gluten Free Taco Pizza

So this is post #2 of our 5th of May foodie celebration. I did save the best for last :) Now whoever decided to mix do a little mixation of italian and mexican foods my hats off to them. The invention of the taco pizza has got to be one ov the best cuisine mashups. EVER.

To start out. Make some tasty seasoned ground meat to top on your lovely little pizza. I myself like ground turkey, but I know most people will want to make thier taco pizza's with ground beef ;) Take 1/4 lb ground meat of your choice, 2 tablespoons diced green chilies, 2 tablespoons tomato sauce, 1/4 teaspoon chili powder, and 1/2 teaspoon ground cumin and brown it all in a medium skillet on medium heat.

This is a thin crust type that has a bit of a crunch and a bit of a chew. It's also very very easy. One thing I have found when working on gluten free doughs is that there is no worry of over working your dough or the pesky kneading and proofing of glutified versions. So all you need to do is first preheat your oven to 450 then generously dust a pizza pan with sweet rice flour. Then in a glass measuring cup mix 2 1/4 yeast with 3/4 cup hot water and 1/4 cup sugar. Allow to proof for at least 7-8 minutes.  Meanwhile blend together 1 1/4 cup white rice flour, 1/4 cup and 3 tablespoons tapioca flour, and 1/4 cup and 3 tablespoons potato starch, 1/2 teaspoon salt, and 1/2 xanthun gum. When your yeast has proofed and has doubled in size slowly pour into the dry ingredients stirring constantly. Your dough will resemble more of a batter than a dough. Not to fret. Keep stirring for about a minute. It will soon begin to thicken and can be handled by hand. Once the dough gets to that point, dust your fingers with more sweet rice flour then press your dough into the pizza pan. No need to roll it out, no need to toss it in the air, just get grabby and work that dough into as round of a pie as possible (approximately 1/4" in thickness). Now brush the edges with olive oil and set aside.

Now take a can of black beans, drain, and rinse. Spoon them into a blender, add 3 tablespoons chicken broth, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Give it a good blending until it is nice and smoothable.

Using a large spoon spread the bean blend on your pizza crust. Then top the beans with 1 cup of cheddar and 1 cup mozzarella cheese. Sprinkle the ground meat on top then add one medium diced tomato, 1/4 cup diced red onion (optional), and 1/4 cup sliced olives.

Place in the oven and bake for 15 minutes and your done! Dash some taco sauce or tobasco and your tastebuds will be singing hallalua.

Gluten Free Taco Pizza

For the crust

2 1/4 teaspoon yeast
1/4 teaspoon sugar
3/4 cup hot water
1 1/4 cup white rice flour
1/4 cup and 3 tablespoons potato starch
1/4 cup pand 3 tablespoons tapioca flour
1/2 teaspoon salt
1/2 teaspoon xanthun gum

Dissolve yeast and sugar in water and set aside. Allow to sit for at least 7-8 minutes or until mixture doubles in size. Sift together dry ingredients. When yeast has doubled slowly pour into dry ingredients while stirring constantly. Continue to stir until dough stiffens and becomes thick enough to work with your hands. Dust a pizza pan and fingers with sweet rice flour. Press dough into the pan to 1/4" thickness. Brush the edges with olive oil and set aside.

Seasoned Taco Meat

1/4 lb ground beef or turkey
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons tomato sauce
2oz diced green chilies
salt to taste

Mix ingredients together and brown in a medium sized skillet until beef is cooked and most of the liquid has evaporated.

Bean Paste

1 can drained rinsed black beans
3 tablespoons chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon paprika

Place ingredients in a blender and puree until smooth.

Toppings for Pizza

1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup sliced olives
1 medium diced tomato
1/4 cup diced red onion (optional)
cooked ground meat mixture

Spread bean paste on pizza crust then sprinkle with cheese then top with the remaining ingredients. Place in the center rack in the oven and bake for 15 minutes.

This recipe is featured on The Gluten Free Homemaker's Gluten Free Wednesday's Food Carival.

1 comment:

  1. It looks delicious. Mexican and Italian are a great combination. Thanks for participating in the challenge.