Turkish Pide With Meat & Vegetables (Free from Gluten, Gums, Dairy)

Pide (pronounced “pee-deh”) is a Turkish flatbread baked with various toppings such as meat, veggies, cheese, spinach, eggs. Gluten free Pide is a great alternative to pizza!

CHAPTERS
00:00 Introduction
00:35 Dough Mixing & Proofing
02:12 Meat Topping Preparation
03:25 Shaping
08:22 Baking
09:10 Dough Recipe
09:28 Meat Topping Recipe

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Gluten Free Turkish Pide with Meat Topping
Dough Ingredients
240g of Gluten Free Flour Blend 50/50*
3g instant yeast OR 5g active dry yeast (gluten free)
8g psyllium husk powder**
10g sugar
3g salt
1 egg
195g warm water (100F/38C)
Meat Topping Ingredients
200g ground beef or other meat of your choice
1 medium onion, chopped
1 medium tomato, chopped
1 large or 3 small bell peppers, chopped
2 cloves of garlic, chopped
Handful of fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice

Method
Meat Topping
Mix all ingredients together, cover and keep refrigerated.
Dough
To activate dry yeast – Mix warm water, sugar and yeast and let it rest for about 10-15 minutes to get bubbly. Skip this step if you are using instant yeast and follow video instructions.
In a large bowl, sift gluten free flour blend, add all dry and wet ingredients. Mix well and let it hydrate for 10-15 minutes. Knead the dough in the same bowl and shape it into a round ball. Cover and keep in warm place to proof for about an hour or until it doubles in size. Proof time depends on temperature in your kitchen.
Prepare meat topping while your dough is proofing.
Preheat oven to 465F (240C). Line two baking trays with parchment paper.
Dusk working surface with some gluten free flour and divide dough into 2 parts. Roll out each piece as shown in the video and transfer on baking trays. Divide meat topping into 2 parts and spread on dough. Leave some space all around to fold the sides in and pinch the ends to seal. Brush edges with oil and bake for 15 minutes at 465F (240C). Lower the temperature to 400F and bake for 20-25 minutes. Brush baked crust with some oil and serve with sour cream and parsley.

*Gluten Free Flour Blend 50/50 (Gum Free) – 240g
75g Tapioca flour
45g Potato starch
75g Sorghum Flour
45g Brown Rice flour

Here is the link to video recipe with recommended substitutions

**You can use coffee grinder to make psyllium powder if you have psyllium husk. Watch this video for instructions and tips on How to Save on Psyllium Husk?

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