Just after New Year’s Day this year, we challenged the chefs at our restaurant, Latah Bistro, to create the perfect gluten free pizza crust. We had two rules: 1) the crust had to be gluten free and 2) we had to use Flour Farm Organic Gluten Free Flour Blend as the base of the crust. For weeks, there was a great deal of tough talk amongst ourselves – we each thought we would beat the others, no problem. The contest sweetened when Dave offered to award the winner with $300. Woo!
The road to creating gluten free pizza crust was a bumpy one for all of us. Gluten is at the heart and soul of a crunchy, yet chewy, crust that stands up to sauce, cheese and toppings without the dense and gummy visitor. Replicating gluten’s job with pizza was a challenge we all embraced.
This past Sunday, six judges participated in a blind taste test. Only Dave knew who made each crust. Judges nibbled, critiqued, and declared a tie between two pizza crusts – mine and Executive Chef, Sean Payne’s. What’s fascinating is that we used totally different approaches to making our pizza crust. He used a rise method for the yeast and replaced psyllium husk powder with xanthan gum. I added more tapioca to mine, kept the xanthan gum and skipped the rise (I personally am not a fan of the taste of psyllium husk powder.) Sean credits America’s Test Kitchen for his inspiration, and I credit Ms. Teri Gruss of The Spruce for mine. Click here for my recipe.
Congratulations to all of the chefs at Latah Bistro! We appreciate their hard work, dedication and passion for excellence. Sean, Neil, Jeremy, and Lucas – we love you guys! We also want to thank our judges for their time and valuable feedback: Violet (our daughter who kept the judges focused), Dani, Brenna, Hillary, Trish, Cari and Dom. We love you, too.
Lots of Love – Teri