It is customary to eat dairy food on Shavuot for a number of reasons. One reason is that Shavuot is linked to the Exodus from Egypt, and it is written, “From the misery of Egypt to a country flowing with milk and honey…” (Exodus 3:8-17).
For those on gluten-free diets, the traditional baked dairy foods often served on Shavuot can present a challenge. Pereg Natural Foods offers this delicious gluten-free pizza recipe that the entire family—and guests—will enjoy.
Pereg Natural Foods offers a complete line of gluten-free flours, providing consumers with more and better cooking and baking options. Six varieties include almond, banana, buckwheat, chickpea, quinoa and coconut. All are certified gluten-free and non-GMO, 100 percent natural, non-dairy and OU- and CRC-certified kosher.
Gluten-Free Pizza Crust
(Recipe Courtesy of The Daily Feed & Pereg Natural Foods)
- 1 1/2 cups Pereg Natural Foods Gluten-Free Quinoa Flour
- 2 tablespoons buttermilk powder or nonfat dry milk powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar or honey
- 3/4 to 1 cup warm water
- 2 tablespoons olive oil (for the dough)
- 2 tablespoons olive oil (for the pizza pan or parchment)
Place the dry ingredients (except the yeast and honey, if you’re using it instead of sugar) into a large mixing bowl. You can use the bowl of your stand mixer or electric hand mixer. Mix until thoroughly blended.
**You must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough-enough job.**
Place the honey (if you’re using it), warm water, olive oil, yeast and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for about 30 minutes, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky. Cover the bowl and let the dough rest for 30 minutes or so.
Preheat the oven to 425°F.
Drizzle 2 tablespoons olive oil onto the center of a baking sheet, large piece of parchment paper or 12-inch round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
Using your wet fingers, start at the center of the dough and work outward, pressing it into a 12- to 14-inch circle. Let the dough rest, uncovered, for 15 minutes.
Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny. Remove from the oven and top with whatever you like.
Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen. Remove from the oven and serve warm.
Yields one 12- to 14-inch pizza.