eggfree

When I first started this blog, one of the very first recipes was a recipe for a pizza crust made with quinoa flour - now; over a year later I still make the same pizza crust because it is still my absolute favourite. I thought that I would make another post with it, this time with step by step pictures.

The one thing I maybe love the most about this recipe is the use of yeast; it gives you that nice fermented taste which at least I always associate with pizza. Sometimes when the crust is rolled very, very thin and I have topped the pizza with a thin layer of cheese, some Parma ham, fresh juicy tomatoes and some black oily olives, I close my eyes and feel the same joy of eating I had when I ate the best pizza on this earth.

It happened during a hot summer day in London, I was out with a friend, shopping, when we decided to stop at some tiny Italian restaurant in Soho; it was so refreshing to get out of the heat into a clean cool restaurant. I looked at the menu and then asked my friend to order for me, since she is and was the expert on Italian food; I just sat back and enjoyed the red wine they had just brought to our table. She ordered us some bruschetta with a thick black olive paste and then some pizza.

I really did not know what kind of a pizza I was going to get, I knew it was probably going to be delicious, but not so delicious that I would remember it for the rest of my life.

When the pizza finally arrived, the first thing I noticed was how crisp and thin the crust was, the second thing I noticed was the layers of Parma ham on top of it and then finally the juicy bright red tomatoes and the plump looking black olives.

I took one bite of that pizza and just closed my eyes; it was so good, I was in my own world for a while with that pizza, just really enjoying each piece - it was such perfection.

Sometimes I make a pizza with a thin fermented quinoa crust, the same toppings, I have some red wine and close my eyes - the experience is never the same as with that one perfect pizza on that particular summer day, but I will always be trying to make something that comes close to that moment of utter food bliss I once had.

A Gluten-Free Pizza Crust With Quinoa Flour

I usually use some powdered psyllium seed husks with this pizza crust - you can buy them on amazon for a very good price. Using eggs as a binder is also one option - I have not tried it - but you could always try adding one egg for each cup of flour and then using a little less water. Xanthan gum is also an option; I personally have great dislike for it, but some seem to tolerate it.

In these pictures my boyfriend is making his pizza and therefore it is very thick, if you want a very thin crust -I always prefer a thin crust - you can place the dough,  with flour so that it does not stick, between two sheets of baking paper and then use a rolling pin to flatten it. If you make your pizza crust thick, you might want to pre-bake it a for maybe 20-30 minutes (or more) before adding the toppings.

Pizza Crust Recipe

-50 grams fresh yeast

-5 dl or 2 cups quinoa flour

-1-2 tsp salt

-3 dl or 1 and 1/4 cups of water

-3 tbls olive oil

-3 tbls psyllium husk powder

Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes.

After that take your flour and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise.

When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings.

The dough will look like this after it has risen.

Press it, so that the air comes out of it.

Add some flour on top of it and flatten it with your hands.

When it is the shape and thickness you want, place it on top of a pizza stone (highly recommended) or a baking tray lined with baking paper.

Add the tomato sauce and the toppings you like, I often add some balsamic vinegar, salt and black pepper to the tomato paste. I also like to add a small layer of parmesan on top of the tomato paste.

Some tomatoes and some wild boar salami.

Finally the pizza is topped with some mozzarella and black pepper.

Bake the pizza at 200 C/400 F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking.

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I want my Valentine’s Day dessert to be simple, easy and as delicious as possible. Some chocolate should also be included and it should be sweet, but not too sweet. I would also want something pink, red and pretty, since I am all for everything that is kitsch.

With this in mind I have decided that I and my boyfriend shall have some chocolate fondue with fruit, cookies and candy dipped into it. Other parts of the meal will consist of steak and some salad; some creamy garlic potatoes will also be included - very tasty and very simple.

Many people here where I live do not care for this holiday, it is seen as maybe corny, commercial and as something which does not belong in this cold climate of ours, but to be honest I really could not care less, since I welcome every opportunity to make a nice meal for two and I am really looking forward to next Saturday. I hope you all will have a fantastic Valentine’s Day with loved ones.

If a chocolate fondue is not what you want for a gluten-free Valentine’s dessert, these recipes might be helpful-

Gluten-Free Tiramisu

Pavlovas with strawberries and mascarpone

A Chocolate and Coffee Roll

A White Chocolate Cake, this is the best cake I have ever had

A Chocolate Fondue Recipe

If you want this to be dairy-free, you could use some almond, soy or coconut cream and some dairy-free chocolate.

For the cookies I would suggest this cookie recipe and marshmallow is the best type of candy to use here. If you want to have some apples for example, you could brush them with some lemon juice so they don’t turn brown. My favourite dipping fruits and berries would be strawberries, pineapple and some kiwifruit.

Chocolate Fondue

serves 2, and takes approximately 5-10 minutes

-100 grams or 3,5 ounces chocolate (50%-70% cocoa content is best, but any kind of chocolate is fine)

-1 dl or 1/2 cup cream

-1 tbls alcohol of some kind (I think brandy is always best with chocolate)

Place the chocolate and cream into a saucepan on low heat and let them melt together stirring constantly.

Take a fondue pot and light the candle under it, then place the chocolate into the fondue pot.

For serving cut up some fruit, have some cookies ready and buy some candy.

A giveaway

Some time ago I was contacted by a new gluten-free magazine; the reason for it was that the editor had seen my blog and wanted to know if I would be interested in being a contributor for the magazine. At first I was a bit unsure since I have this idea that gluten-free can in fact be delicious even for people who are not celiac and presented in the same way as regular food.

I wrote the editor about this and I was so glad to find out that she had the same vision for gluten-free cuisine. After I heard her ideas for the magazine, I was sure that I wanted to help and I am very pleased in how it all turned out.

The first issue of is out now and it has some recipes and photos made by yours truly, the cover photo is of those Pavlovas I made last spring. All of the contributors have their own niche, which I think gives a lot to the magazine.

Many of the recipes cater to people who are also allergic to soy or casein etc; the magazine even has a section for gluten-free food on a budget which is great considering these economic times. Healthy foods have their own place, as do those recipes of a more gluttonous nature. I think everyone with celiac will find something of their interest in this magazine and maybe even those who have the stomach for gluten. I can assure you that the recipes will go down well with everyone, not only celiacs - who could turn down bacon wrapped dates or Tiramisu?

If you want a free subscription, leave a comment with your e-mail address.

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