Allergy Awareness

Gluten, Wheat, Dairy and Egg Free Deep Pan Pizza Recipe

 

When I first realised that I was going to have to avoid wheat and dairy again my first reaction was "No more pizza!" . Not prepared to face life evermore without pizza I started on my quest to make a decent deep pan pizza base. I was not prepared to have one of these 3mm thick biscuit bases either. I was a woman on a quest!

Eventually with a bit of research over various bread & pizza base recipes, I found a few that were pretty close. However they were still not right, and so I concoted this recipe. It is time consuming to prepare and the batter/dough is rather sticky but I reckon it is worth it. It's so yummy in fact that I barely notice the lack of cheese.

The batter/dough does need to be left in a warm place to rise. I preheat the oven to the lowest temperature (40c) whilst the yeast mixture is standing . Once the dough/batter is in my frying pan I place it in the oven (please check that your pan is suitable for oven use before doing this!)

Ingredients

Ingredient	Quantity
dried yeast	1 tsp
warm water	240ml
sugar	1 tsp
rice flour	130g
corn flour	100g
xantham gum	1 tsp
salt	1 tsp
olive oil	2 tbsp

Method

1. Dissolve the sugar in the warm water. Stir in the yeast and leave to stand for 15 minutes.
2. Throughly mix the rest of the dry ingredients (flours, gum & salt), add olive oil and yeast mixture.
3. Stir until you have a soft sticky doughy batter, similar to this
   
   
4. Place the mixture in a well oiled frying pan and spread out with a wet spatula. Leave it in a warm place to rise for 20 minutes. Use this time to prepare your toppings.
5. I opt for double concentrate tomato puree with oregano, basil and garlic as the paste, with sliced peppers, red onion, olives, sweetcorn and mushrooms for the topping.
   
6. When risen place the frying pan on the hob on a medium/high heat. Lightly pan fry the pizza base for 5 minutes, then flip it over and fry the other side for 5 minutes. Both sides should be golden. Preheat oven to 180c whilst doing this.
   
7. Lift the pizza base onto an oiled baking sheet and apply toppings. Bake in hot oven for 15 minutes. Eat As Soon As Possible!
   

Chinese Crumb Coat Chicken Nuggets

 

A couple of days after I made my Ginger Biscuits, I went to get a couple from the Ziploc bag I kept them in. Unfortunately they had all broken up and there was nothing in the bag except a load of biscuit pieces. Determined not to waste them, I decided to utilise them for a crumb coating.

Chinese Crumb Coating

Ingredients

Ingredients	Quantity
Finely crumbled Ginger Biscuits	10
Ground Cinnamon	1 Tsp
Ground Black Pepper	1 Tsp
Ground Cloves	1 Tsp
Ground Ginger	1 Tsp
Ground Lemon Grass	1 Tsp
Lightly Toasted Sesame Seeds	2 Tbsp

Method

1. Crumble the biscuits up until finely powdered (I put them in a ziploc bag and then use a rolling pin to crush them)
2. Thoroughly mix in all the spices and sesame seeds.

Chinese Chicken Nuggets

I serve these up with brown rice noodles and a side salad. There are no quantities because I just use a bit of crumb coat and a bit of milk at a time and top up the bowls when I require more.

Ingredients

Chinese Crumb Coating

Soya Milk

Chicken Breast

Vegetable Oil For Frying

Method

1. Cut the chicken into pieces approximately 1cm thick by 2cm x 3cm.
2. Pour some soya milk into a bowl and some bread crumbs in another bowl.
3. Immerse each piece of chicken into the soya milk and then press both sides into the crumb mixture.
4. Leave the coated chicken pieces in a pile until you are ready to cook them.
5. Add more milk or crumbs to the bowls as you need them and save any left over crumbs in an airtight container for use another day.
6. Pour approximately 1cm of vegetable oil into a frying pan and heat it up.
7. Cook the nuggets by placing several pieces of chicken flat in the hot fat. Cook for a few minutes then turn over and cook the other side also. Cook the 'nuggets' until golden brown and the chicken is thoroughly cooked.