Gourmet Magazine Pizza with and without Expandex


(Above) Original recipe without modification

(Above) Same recipe, but different GF Flour Mix

Gourmet Magazine published a small set of GF recipes in November, 2005 (http://www.epicurious.com/gourmet/features/gluten). Among them was an interesting pizza using the author's rice-based GF flour mix with the addition of whole grain millet flour. I thought it would be interesting to test the recipe both as written and with the new GF high protein bread flour blend in Experiment-7. The results were remarkably different; however, both produced a good quality pizza base. There were three of us tasting the recipes, and the results were (1) the first is better - Hallie, (2) the second is better - Jessica, and (3) Both are better because I'm hungry for pizza - Vic.

The original recipe yields a lighter colored shell with very compact bubbles and greater density. The modified recipe results in a browner shell with lighter texture, larger bubbles and a softer texture - somewhat more like bread. The original recipe's taste was more like the pizza shells commercially available from the I can eat that bakery in Northern California. The shell has very little flavor on its own. The modified recipe has the addition of Italian seasoning mix, optional parmesan cheese, and powdered, dehydrated garlic. Both shells were dusted with cornmeal because our family likes the taste of cornmeal crunch in pizzas.


Dry ingredients Original Recipe from Gourmet Magazine Modified Recipe
Cornmeal in dough 1 Tablespoon 1 Tablespoon
Flour Mix 1 Cup Rice-base flour - see below 1 Cup bread flour Use Experiment 7 flour mix
Millet flour 1/2 Cup 1/2 Cup
Xanthan gum 1 Teaspoon 1 Teaspoon
Salt 1/2 Teaspoon 1/2 Teaspoon
Sugar 2 Tablespoons 2 Tablespoons
Instant yeast 1 pk or 2-1/4 teaspoons 1 pk or 2-1/4 teaspoons
Dehydrated garlic powder   2 Teaspoons
Italian seasoning blend - see below   2 Teaspoons
Dry parmesan cheese (Optional)   3 Tablespoons
Corn meal for sprinkling 2-3 Tablespoons each more-or less or sprinkling on baking sheet and top of pizza crust 2-3 Tablespoons more-or less for sprinkling on baking sheet and 2-3 Tablespoons more-or less for top of pizza crust
Liquid ingredients    
Warm water (105-115°F) 3/4 Cup + 1 Tablespoon 3/4 Cup
Lite or extra virgin olive oil 1 Teaspoon 1 Teaspoon
Chopped, sauteed garlic (optional)   Finely dice 3 - 4 cloves of garlic and saute in oil - not to exceed 1 tablespoon. Substitute this for the oil in the row above. Cook at low heat until just starting to brown. Overly browned or burned garlic is bitter. Garlic must be cooked in order for yeast to rise.
Apple cider vinegar   1/2 Teaspoon


1. Lightly oil pizza pan and sprinkle evenly with cornmeal.
2. Thoroughly mix dry ingredients together in a bowl using a whisk.
3. Add liquid ingredients to the work bowl of a stand mixer
4. Add dry ingredients and mix on medium until thoroughly blended - about 2 minutes
5. Transfer batters evenly as possible into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.
6. Sprinkle lightly with corn meal and lightly spray dough with oil. Cover pan with an oiled sheet of plastic let rise in a warm place until doubled in bulk, about 40 minutes. Or place in convection oven at the dough proof setting.
7. Preheat oven to 425° F (Convection oven will actually bake at 400° F.)
8. Bake for 15 minutes, or until golden brown
9. Allow pizza shell to cool. The shell can be wrapped and frozen. It can also be use in 5-6 minutes after the shell cools sufficiently.
10. Top with your favorite ingredients and heat in the oven until cheese is melted and sauce is bubbly.

Gourmet Magazine Rice Flour Recipe

Ingredient For 1 cup recipe For 3 cup recipe
Brown rice flour 2/3 Cup 2 Cups
Potato starch 1/4 cup and remove 1 teaspoon 2/3 Cup
Tapioca flour 5 teaspoons 1/3 Cup

Italian Seasoning (purchase or make–Use finely ground spices or grind in a mortar and pestle. Store excess in a tightly capped bottle.)

Amount Ingredient
2 parts oregano
1 part thyme
1 part basil
1 part rosemary
1 part marjoram