While cooking (stove top) you can change the recipe according to your taste and preferences. Baking, however, requires your A game and it is always suggested to follow the recipe. Sometimes a little adjustment in the proportion of ingredients can mess up the whole dish and breaks your heart when you open the oven door in the end…. happens to all of us! For me pizza, cinnamon rolls and lasagna are the easiest ( and most enjoyable!) dishes to bake and I don’t need to keep a recipe handy while making them… Yes I am very proud of this accomplishment.
Having said that, I need to confess that gluten free baking isn’t a breeze for me. As I have been saying this over and over again, this life style is a constant struggle in Pakistan. No cook books, no substitutions, no guidelines, no restaurants. Guess it is easier for most of us to just cut all gluten sources from the meals but honestly I can not do this… I need to at least try and experiment so my Celiac daughter and gluten intolerant husband can still enjoy and have the food they always loved. It takes time, planning, research and whole series of experiments so I could say “Mission accomplished!”
As mentioned in the previous post there is gond Qatheera/Katira or gum Tragacanth to give elasticity to the dough and dough is made with Syed Diet Bread Flour. This recipe is enough to make 2 trays of 13×9 inch or 2 11 inch round pans. I always use homemade pizza sauce but bottled sauce would do too. Try regular pizza if there is no gluten issue.
Gluten Free Chicken Fajita Pizza
Best gluten free pizza with local ingredients
- 250 gm boneless chicken, small chunks
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/3 tsp salt
- 1/3 tsp cumin powder
- 1/2 tsp red chilli powder
- 2 cloves garlic, finely chopped
- 3 cups gluten free flour (plus extra for dusting) I used Syed Bread Flour Mix
- 11 gm instant yeast 1 sachet
- 1 large egg
- 1/4 cup cooking oil
- 1 1/2 tbsp caster sugar
- 1 tbsp salt
- 3/4 tsp gond qatheera, dissolved in 1/4 cup hot water
- 3/4 cup water for kneading
- 1 1/2 cups pizza sauce
- 1/4 cup chopped capsicum
- 1/4 cup chopped onion
- 1/3 cup sliced mushroom
- 2 cups mozzarella cheese, shreded
- 1/2 tsp mixed dried herbs
- 2 tbsp cooking oil, to drizzle
Put chicken pieces in a small bowl and marinate with olive oil, lemon juice, salt, cumin, chilli powder and garlic. Refrigerate for at least 30 minutes.
Transfer to a small cooking pan and cook on low medium heat till liquid dries up, about 7-10 minutes.
To make the dough put gluten free flour, yeast, sugar, salt, egg, cooking oil and dissolved gond qatheera in a food processor. Run the machine on low for 30 seconds.
Through the tube of the processor, gradually add water, keep the machine running. Be careful not to add all water at once because gluten free flours take slightly longer to form a dough. We don't want a very sticky dough.
Keep running the machine till dough forms a ball. It should be soft but not sticky. Lightly grease a large bowl and place the dough in it and apply some oil on the dough too so it doesn't get dry when rises. Cover with cling wrap and place in a warm, drift free area for about 2 hours.
Pre heat the oven at 180 C or 350 F. Grease two 13x9 inch rectangular trays or two 11 inch round pizza pans. Divide the dough into two equal portions and shape into balls.
Lightly dust the surface with gluten free flour. Gently flatten the ball with slightly oiled fingers. Spread and roll gently with a rolling pin into 3/4 inch thick base. Keep the pressure light.
Carefully lift each rolled base and place onto greased baking pan/tray. Press using your hands/ fingers to spread in the pan. Bake for five minutes.
Take out from the oven, cover with pizza sauce, arrange cooked chicken and vegetables. Spread shredded cheese, sprinkle dried herbs and drizzle with oil. Bake for another 25 minutes or till the base is evenly golden brown from beneath.
Feel free to adjust the spice level or seasoning as you like.
Toppings are suggestive, even sauce and cheese would do.
Lift the pizza with a spatula to check the color of the base.