Monday, April 02, 2012

PIZZA SANS GLUTEN



Our first gluten free Pizza since arriving in France. Hotter oven in this Gite. Which makes a lot of difference.
Victoria whipped up her dough, we topped two giant pies with ham, spicy salami, fresh cherry tomatos, basil and Mozzarella cheese. Some crushed chilies from Henan province in China to give it a kick (almost too hot) and we had a great meal ready in less than 30 minutes.

The weather is very nice this week, perfect for dinner on the patio. It's supposed to cool off next week, back to 13 Celsius. 


SPICY SALAMI WITH MOZZARELLA

ALL THE GOOD STUFF

BOUGHT THESE IN CHINA. VERY HOT

HALF & HALF

PERFECT WEATHER FOR DINING AL FRESCO

ONE SLICE LEFT



3 comments:

Ken Broadhurst said...

What flours do you use for the crust? Corn meal?

H.Peter said...

Actually, it's rice flour and some others. But no corn meal, as it usually makes GF baking too grainy.

Here is a label of the GFP mix:

http://theceliachusband.blogspot.fr/search?q=flour+mix

Ken Broadhurst said...

Pizzas with a cornmeal crust were a specialty of one pizza joint in San Francisco, Vicolo. But I just looked up their crusts and they are more wheat flour than corn meal...