Miki Agrawal opened up the first WILD in 2006 with a mission to serve healthy and delicious farm-fresh, gluten-free foods—as she herself struggled to find options like this after becoming intolerant to most processed foods. The menu is designed to please all types of customers whether they’re gluten-free or not. All the meats and cheeses are hormone-free and the bar carries draft and bottled craft beer, wine, and sangria. It seems like Agrawal is full of great ideas. In 2013 she received the Tribeca Film Festival’s “Disruptive Innovation Award” and landed on Forbe’s “Top 20 Millennials on a Mission.” Agrawal is also the author of a book entitled “DO COOL SH*T” on entrepreneurship and lifestyle design. Wild has locations in Greenwich Village and Williamsburg in NYC and in Las Vegas. eatdrinkwild.com
WILD’S GLUTEN FREE PIZZA DOUGH
Makes enough dough for 8 pizzas
2 lbs gluten-free flour
(a mix of: garbanzo bean flour, potato starch, tapioca flour, fava bean flour)
1/2 lb potato flour
1 oz yeast
1/4 cup sugar
1 1/2 quarts warm water
1 TB apple cider vinegar
Mix all dry ingredients together in a bowl. Add warm water and apple cider vinegar and mix well until dough forms into a ball. Do not overwork dough. Place dough ball in bowl, cover, and let rise at room temperature for approximately half an hour. Divide the dough evenly into approximately 8 pieces.
Roll out on a floured surface, place on an oiled pizza pan. Add your favorite sauce and toppings. Bake in oven preheated to 425º for approximately 15-20 minutes. Dough can be stored in refrigerator for several days.