Darn Good GF Pizza You can Bake at Home

Sometimes you just need a pizza! And there is time to make a crust or grate cheese or any of that. Just a decent gluten free pizza, that’s all I’m asking…but, not that easy unless you are willing to pay about $13-16 for the same or even a smaller size that is half the price for regular wheat flour-based pizza!  Major bummer. But, fret not, Aldi’s to the rescue; they had some by Mama Cozzie in the refrigerator case. I got a pepperoni and mott pizza to test it; $6…not a bad price!  Baked it two days later; put the cold pie directly on hot oven shelf as requested.  In 11-13 minutes it is done; let it cool 2-3 minutes! Otherwise, it is a wicked way to burn your mouth.

aldi pizza box

I should admit I doctored it up with some dried basil and oregano, garlic powder and store grated parmesan cheese. It was so good; thin crust. Great flavor from the pepperoni and the add-ons I sprinkled over it deepen ed the flavor significantly. So I am definitely getting it next time I see – the package says you can freeze it; so maybe buy a few and freeze all but one.

aldi pizza slice

So that’s a big yes to this Mama Cozzie pizza; about 15 inches in diameter unbaked. It says 4 servings but unless they are small kids it is really more like 3. Great quick lunch or worry-free Friday night meal. Add a salad and you are eating healthyish!

Pizza….GF and Homemade…AND Yummy!

ImageSince my last pizza post; that the local pizza place has stopped carrying gf pizza…sad face.

The best tasting GF pizza for me is one I make myself.  It is out of my favorite GF cookbook, G-F Baking Classics by Annalise Roberts. It has some millet flour in it which keeps it from shrinking as much and adds some flavor/texture.  I love that I can actually make it the night before, store it well wrapped overnight and then just top it and bake to melt the cheese and blend the toppings.  The recipe says you can make several and freeze them half baked.  Great idea!!

So give this easy recipe a whirl and see what you think.  It is relatively easy, just be sure to take the time to flatten the top of the dough when you spread it in the pizza pan.  If you get a hill in the center your sauce will slide down it! Not so good.

This is better than the stuff pizza parlors sell.  They tend to buy it completely made, sealed up and just pop it in their oven.  Not a fresh pizza.  Take the time to whip this up.  A stand mixer makes it happen fast and painlessly. Your family who eats GF with you will like its crunchy crust and fresh taste.  And you can personalize it with the toppings of your preference to replicate pizzas you always enjoyed before going wheat free.

GF Pizza Crust

Ingredients:

1 cup brown rice flour mix

½ cup millet flour

1 tsp xanthan gum

½ tsp salt

2 tsp sugar

2 tsp dry yeast granules

1 tsp olive oil

¾ cup warm water, maybe up to a tbsp more (110 degrees F)

Directions:

Spray pizza pan with cooking spray, lightly sprinkle cornmeal over entire pan.  (You could skip this if you are not a cornmeal fan.)

Mix all dry ingredients in your stand mixer bowl.  Pour wet ingredients in there, mix until just blended, scrape down bowl.  Beat at high speed for two minutes.

Spoon dough onto prepared pizza pan.  Use a metal cake spatula to move it around and make it smooth. Try not to get the center any thicker than the edges.  Push dough so it gets all the way to the  very edge of the pan.  Cover with a light cotton cloth and let rise in a warm place 30-40 minutes until doubled in height.  I warm my smaller oven to about 105 degrees and put it in there.

Sauce

I use an 8 ounce can of tomato sauce and add olive oil, some minced garlic, dried basil and oregano and cook 5-8 minutes, covered. Let cool a bit before using.

Baking

Move oven rack to lower third of oven.  I have a pizza oven so I use that (great bottom heat for a super crisp crust!) Preheat oven to 425 degrees.   Bake it for 15-16 minutes.  Remove from oven.  [This is the moment when you can let it cool and freeze it or chill in fridge if using the very next day. Be sure to wrap it tightly in plastic wrap.] If using now, flip over and put tomato sauce, then toppings and cheese of choice.  I like both mott and Parmesan cheese on mine! Bake 8-10 more minutes more or less until it is bubbly and browning.  Be sure the bottom is browned.

Cool a minute and cut with your pizza cutter. Enjoy!

FYI: Don’t freeze the shell for more than three weeks.

PS: I have been told that Matey’s Pizza in Fountain Hill makes a gf pizza; will have to try it.

Originally posted on my blog in 2014.

 

Fig, Goat Cheese, Pancetta and Carmelized Onion Pizza

I have been picking dozens of figs most days in recent weeks. Getting creative in my cooking in order to use up this bounty and so I’m enjoying them in lots of new dishes. Pinterest is my closest bud these joyous weeks of fig festival in my tiny kitchen. Last Friday I whipped up my favorite gf pizza dough baked it for ten minutes and flipped it. Then came the toppings. Never had figs on a pizza, but won’t be the last time! My fridge held some pancetta which is uncured Italian bacon that was purchased at Aldi’s for a rediculously low price, as was a container of tiny fresh mozzarella and a log of herbed goat cheese. Some onions which I carmelized and Bam! My oven produced an amazing treat for supper. I felt like I was in Italy at a small restaurant enjoying the local fare!

Note to all, my computer croaked the end of last week so I am typing one finger on my tablet, no access to Word either. So my apologies for any and all  mistakes in my last post or in this one. Normally I am constantly double checking names, products and prior posts as I create a new post. Not so much of that here in this laborious tablet production.

I promise this pizza is going to change your taste buds into fig pizza lovers. One more great fig recipe discovery. I took elements out of several recipes to create this delightful dish. It went together really quickly. Enjoy!

PS, it was still great warmed up the next day but with two or three hungry folks, there won’t be any leftovers.

 

Angie’s Fig and Goat Cheese Pizza

one large gf pizza crust. See my previous pizza post or use your own recipe.

8-12 ripe fresh brown figs

4 oz. herbed goat cheese, Aldi’s has a great goat cheese at a super price

most of a pint container of fresh tiny mozzarella cheese balls

2 good sized onions

1 Tbsp. EVOL

2-3 ounces pancetta, Aldi’s has a small container, already chopped

a big handful of kale shredded finely

Directions

Slice the onions into rounds. Heat EVOL in a cast iron frying pan, add onion slices. Cook over medium low heat stirring often so it doesn’t burn. Cook 8 -15 minutes until carmelized. Set aside on a plate. Add pancetta to same frying pan and cook a few minutes to render out the fat. Do not overcook. Remove from pan to a small bowl. Add the kale to the frying pan and cook on low a few minutes until it wilts, stir often. Let cool.

Heat oven to 425 degrees. Slice the goat cheese into thin rounds, cut the mozzarella balls in half. Slice the figs in half or quarter them if large.

Assemble: spread the carmelized onions evenly over the partially baked crust. I like to flip the crust before topping. Spread the goat cheese slices evenly over the surface,  Scatter the mozzarella cheese between the goat cheese and top with the cooked pancetta. Then scatter the fig pieces evenly over it.  Evenly is so every slice has a decent amount of both cheeses and the other components.

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Bake pizza 8-10 minutes. Scatter kale over the top. Let stand 3-5 minutes before slicing and serving. If you can stand that long of a wait to enjoy your masterpiece of a pizza!CFF4F2B8-6D22-4AE6-94C7-A13B6222B266