The Best Gluten-Free Pizza Dough Recipe! (With only 4 main ingredients) by Lindsey | Dolly and Oatmeal


please excuse the slightly hyperbolic title, but this pizza dough is really good.  and therefore, essential! i've been working on a pared down version for most of the summer, one with fewer, and easy-to-source ingredients.  i grew up eating really good traditional pizza - new york was good for that.  almost every sunday as a kid my dad would bust out his pizza peel and stone, whip up a batch of his mother's tomato sauce, and make 2 pizza pies for dinner.  the sauce was chunky and slightly sweet, and the cheese was a mix of mozzarella and muenster cheese (he maintained that mozzarella would burn too quickly, and the muenster prevented that from happening).  and when i was a little older, and my dad worked in downtown brooklyn, he would pick up a couple of pizza pies from grimaldi's that we would literally inhale as soon as he got home.  suffice to say, i love pizza.

so it's a total bummer (most of the time) when i order a gluten-free pizza from a restaurant.  they're never made in-house, always super gummy - it just seems like there's no heart and soul that goes into making one of those pies. so unless we're out and about, i usually make my own dough.  i developed one for my cookbook a couple years back that uses chickpea flour along with a few other whole grain flours.  and while i've gotten great feedback about it, there's always one constant hiccup for people: the amount of ingredients.  and i totally get it.  if you don't already have a stacked pantry, why buy 4 bags of flours just for pizza dough.  PROBLEM SOLVED, because this dough uses about 4 core ingredients, and that's it!

let's break it all down a bit:

  • i call for fine brown rice flour (i use this brand), because that's what i prefer.  if all you have is regular brown rice flour that will work as well.  why fine brown rice flour? simply because it has a finer grain, and therefore is a bit more smooth.
  • arrowroot powder/flour.  many gluten-free recipes call for potato or tapioca starch, however, i prefer not to use them because they're not as easily digested as arrowroot is.  
  • psyllium husk powder.  i know, if you've never heard of it, it sounds a bit foreign, but we use it to bind the dough.  it is similar to xantham gum in that way, but is more friendly to your digestive tract, and is actually good for you.  you can find it at whole foods, in health food stores, and online.  this is the one i use, but bigger brands like bob's red mill is now producing it.  
  • i use instant yeast packets for this dough, mixed with water, and a teeny bit of sugar to activate it.  then there's some olive oil added as well, and that's it!  easy-peasy :)  as for toppings, i generally stay pretty traditional. 

for the red pizza:

  • tomato, shallot, and garlic confit (from this book and this book
  • for cheese i'm either using this vegan mozzarella or this buffalo burrata
  • homemade spinach-basil pesto with pine nuts
  • extra basil for topping

for the green pizza:

ok, so there it is! everything you need to get started on your gluten-free pizza-making journey!  i sincerely hope you love this recipe! 

big hugs! 



The Best Gluten-Free Pizza Dough Recipe | v

for all recipe notes, see above.ing

| makes 2 large pizza doughs - roughly 8 slices each |

  • 1 1/2 cups water, warmed to 110°-115°F
  • 1 teaspoon cane sugar
  • 1 packet instant yeast (roughly 2 1/4 teaspoons) 
  • 2 cups fine brown rice flour, plus more for sprinkling 
  • 1 cup arrowroot flour/powder
  • 1 tablespoon pysillium husk powder
  • 1 1/2 teaspoons salt
  • 2 tablespoons extra virgin olive oil


method

prepare the dough

  1. preheat your oven to its lowest temperature. as soon as it's preheated turn it off.  
  2. in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves.  sprinkle your yeast over top, let it sit while you prepare the dry ingredients (if your yeast doesn't puff up and bubble, start over.)
  3. in a large mixing bowl, whisk together the brown rice flour, arrowroot, pysllium husk powder, and salt.  make a well in the center of the flour mixture, and add the proofed yeast and olive oil.  use a rubber spatula to incorporate the flour into the wet mixture until a dough forms.  use your spatula to form it into a ball.  cover the bowl with a clean dish towel.  at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes.  place the covered dough in the warm oven for about 30 minutes, until it has puffed up and nearly doubled in size.
  4. portion the dough into 2 even pieces (if not using both, wrap one in plastic wrap and store in your freezer).  
  5. cut a large piece of parchment paper and place it on your countertop.  place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together).  use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

cook your pizza!

  1. trim the parchment paper below your pizza dough, and discard.  (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)
  2. place a pizza stone in the bottom third of your oven (if you don't own a pizza stone, turn a baking sheet upside down and place in the bottom third of your oven).  preheat the oven and stone to 500°F.
  3. while your oven is preheating, prepare your toppings (see toppings notes above).
  4. once your oven is preheated, par-bake your dough.  use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone.  cook for 7-9 minutes, until lightly browned and puffy.
  5. remove from the oven, and top with your toppings.  place back in the oven until toppings are cooked through, and bubbling.  remove from the oven and let cool for a minute or 2, then slice into 8 even pieces.

*frozen dough:  to defrost frozen dough, simply take out of the freezer and allow for it to defrost, let it come to room temperature before your press it out.  then continue on to step 5 of "preparing your dough" above.


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Double Chocolate Caramel Cake & 5 Years by Lindsey | Dolly and Oatmeal


frank and i celebrate 5 years of marriage tomorrow.  it was one of the best days of my life, a day filled with such an overwhelming amount cheer and enthusiasm from so many people that it's hard to describe with just mere words.  

since i was a little girl, i thought i would get married where i summered every year on martha's vineyard.  i had the venue picked out and everything!  we would get married on the patio of beach plum inn, while overlooking menemsha bight at sunset.  there would be twinkling lights, and great food, and dancing, and all around awesome time. clearly little me wasn't thinking about grownup things like cost and logistics.  so when frank and i started wedding planning a wedding on martha's vineyard was quickly crossed off. so we switched gears to something a bit more local, and affordable.  a quick google search of "farms by the ocean", turned up with some interesting, but very limited options.  luckily, we found salt air farm, which by the name alone had me super interested.  it happened to be located on long island, where i grew up when i was little, and everything quickly fell into place, and felt so right.

our wedding was very much a family affair, which makes the memory that much sweeter.  my mom, a close family friend/planner/caterer, and i planned every last detail.  our dj was another long-time friend, as was our amazing photographer.  i designed the invitations, seating cards, table numbers, etc.! and salt air farm also happened to be a fruit and flower farm, so all the centerpieces came right from the fields that the entrance of the farm welcomed each guest with.  there was so much heart and soul that went into our wedding, but we also never felt more appreciative of the outpouring of love than on that day.    

but the best part was marrying frank.  never have i known anyone like him.  he is simply the sweetest, kindest, most patient man i will ever know. i am forever grateful to whatever cosmic powers that led to us meeting.  

ok, let's talk cake before i start crying even more than i already am.  our wedding cake was 3-tiers, and aside from being yummy and gluten-and-dairy-free, i didn't really care too much about it.  we went to babycakes in nyc, and tasted a few of their flavors, and i'm pretty sure we just settled on a basic chocolate and vanilla  duo, with a traditional vanilla frosting.  the cake here has two really luscious chocolate-y layers, a chocolate fudge frosting, and it's topped off with an almond butter-based caramel sauce.  i decorated it with the same blush-y shade of flowers that was in my wedding bouquet, as well as in the centerpieces on each table - a subtle, little reminder of that day.  the recipe comes from one of my favorite cookbooks from this past spring, sweet laurel.  the book is full of thoughtful gluten-and-dairy-free recipes.  from morning treats, to breads, and nut-based cream cheese; to beautiful cakes, and tips on how to decorate them.  it's a lovely book for those who love to bake, or someone who is new to gluten-and-dairy-free baking.

love & cake.  xo!  

**all non-cake photos by: kisha bari



Double Chocolate Caramel Cake | gf & df

chocolate cake and dark chocolate fudge frosting recipe from Sweet Laurel, by Laurel Gallucci & Claire Thomas

| make a two 6-inch layers |

dark chocolate fudge frosting

 

  • 4 pounces 100% cacao unsweetened baking chocolate, roughly chopped
  •  1/4 cup coconut oil, solid
  • 1/4 cup maple syrup
  • 1/2 cup almond butter
  • 1/4 cup almond milk or full-fall coconut milk, or as needed

cake

  • coconut nut oil, for greasing the pans
  • 2 1/2 cups almond flour
  • 1/4 cup 100% unsweetened cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon himalayan pink salt
  • 2 large eggs
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate fudge frosting (ingredients below)
  • 1 cup caramel sauce (ingredients below)

caramel sauce (recipe from Pinch of Yum)

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tablespoons almond butter
  • pinch of sea salt


method

  1. make the frosting.  in a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly.  remove the pan from the heat.  slowly add the maple syrup and stir to incorporate.  allow to cool completely.
  2. transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms.  add the almond milk and stir with a spatula until smooth.
  3. refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. 
  4. make the cake.  preheat oven to 350°F.  line two 6-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
  5. in a medium bowl, whisk together the flour cacao powder, baking soda, and salt.  in a large bowl, whisk the eggs, maple syrup, and vanilla.  a little at a time, add the dry ingredients to the wet, stirring until a batter forms.
  6. divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.  invert the cakes onto racks, and allow to cool completely (*my note: i let the cake cool in the pan on a rack, then inverted them onto a rack to then cool completely).
  7. place one layer on a cake plate and top with 1/2 cup of the fudge frosting, smoothing it evenly over the entire surface.  drizzle a few tablespoons of the caramel on top.  add the second layer and top with the remaining 1/2 cup of frosting, then drizzle more caramel over the cake, letting it drip down the sides. 
  8. refrigerate until ready to serve.  take out 20-30 minutes prior to serving.  decorate with fresh blooms, sprinkles, herbs, herbs flowers, etc.!

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Cilantro-Grapefruit Mezcal Spritz by Lindsey | Dolly and Oatmeal


we recently got into mezcal a few months ago.  its smokiness is soothing in a way, and i'm starting to both understand and appreciate its complexity.  that said, it requires a little something to take the edge off, and freshly squeezed grapefruit has been my go-to.  we have a really great little family-run market by us, rick's produce (if you've ever been to sqirl, it's right across the street).  they have year-round, farm fresh grapefruit that i buy solely for the purpose of making these cocktails.

frank is a cilantro enthusiast, so when i went to go make him a grapefruit mezcal, i thought muddling some cilantro in would be perfect for him. turns out, i loved it too.  it adds a brightness that cools everything down a bit, and i'm a sucker for using herbs in drinks anyway, so it was ideal.  

like most cocktails, it can be made a few different ways:

  1. don't like mezcal? replace it with gin, vodka, or tequila.
  2. don't love cilantro? replace it with basil, mint, shiso, or lemon thyme
  3. don't have fresh grapefruit on hand?  use unsweetened grapefruit juice
  4. don't particularly like grapefruit? use another citrus, preferably lemon or lime

i find this to be a perfect little sipper for the height of these hot summer days.  i hope you all enjoy it too!

xo!



cilantro-grapefruit mezcal spritz

you can streamline this recipe even more by making the cilantro-grapefruit juice ahead of time, just store it in a lidded jar in the refrigerator for up to 1 week.  

print the recipe!

| makes 2 servings |

  • 1/2 cup packed cilantro
  • 2 ounces grapefruit juice
  • 1 teaspoon coconut nectar (or maple syrup/honey)
  • ice
  • 2 ounces mezcal
  • soda water
  • cilantro leaves, for garnish (optional)
  • thinly sliced grapefruit, for garnish (optional)


method

  1. to a cocktail shaker, add the cilantro, grapefruit juice, and coconut nectar (or sweetener of choice).  muddle the cilantro for about 1 minute or so to release its' flavor, then let the mixture sit for a couple of minutes. pour the cilantro-grapefruit juice through a strainer, and reserve the juice; set aside.
  2. place a few pieces of ice in 2 small cocktail glasses  (i used spanish wine glasses), and add 1 ounce of mezcal to each glass.  add 1 1/2 ounces cilantro-grapefruit juice, and 1-2 ounces soda water.  garnish the glass with cilantro sprigs, and thinly sliced grapefruit wedges. 
  3. sip, and be merry!

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