Gluten free pizza. What can I really say about it? The store bought brands are filled with things that will make your blood sugar scream; they’re tough and tasteless…they’re expensive…but they’re convenient. Sure. The homemade ones, depending on the recipe and based on my experience, are hit or miss. They’re too tough, they’re too gummy or they’re just right. This one turned out to be just right. It was one of those recipes that was adapted from another recipe and then adapted and re-adapted until we came up with something completely different and oh so happy. It has no gluten , no grains and it had us doing cartwheels in the kitchen (okay, not really) but, we fed it to our lunch guests and they were pretty happy, we hope you will be too.
For the crust, here’s what you need:
- 3 C warm water (I put mine in a 4 C glass measuring cup)
- 2 TB raw unfiltered honey
- 2 TB dry active yeast
- 1.5 C coconut flour
- 1.5 C almond flour
- 1 C tapioca flour (starch)
- 3 C potato starch
- 3tsp fine sea salt
- 2 pasture raised eggs whipped in a blender (we like Vital Farms for eggs and Vitamix for the blender)
- 2 TB raw unfiltered apple cider vinegar
- 4 TB unfiltered olive oil (if you can find it, otherwise, filtered cold pressed extra virgin is fine)
- extra almond flour for dusting (preferably a really fine ground brand like, King Arthur, so it won’t be so grainy)
- Palm shortening for greasing the pizza pans + 3 pizza pans
Pre-heat your oven to 400 F. In a glass measuring cup or whatever bowl you’re using; measure out 3 cups of warm water. Add honey and stir in to dissolve. Then, add the yeast. Gently stir. Let sit for 5-10 minutes. The yeast will activate and start to foam. I like mine to rise almost even with the top of the measuring cup. It’s about an inch and a half of foam. While you’re waiting for the yeast to do its thing, place the two eggs in a blender and whip on high speed until light in color and foamy on top. Set aside. Using a separate large glass bowl, add coconut flour, almond flour, tapioca and potato starch + sea salt. Whisk together using a wire whisk. Add vinegar, olive oil, eggs and yeast water and mix with a wooden spoon. The dough will be super soft almost like cake batter. Grease pizza pans with shortening and mound pizza dough in the center of each pan, distributing evenly. Dust each mound with a little almond flour and then pat gently with the palm of your hand until the dough forms a perfect circle, reaching out to the edges of the pan . Bake for 10-15 minutes or until edges begin to brown slightly.
For the toppings, I used: Muir Glen’s organic pizza sauce (in a can..I know..but, it was the best I could do, and it tastes sooo gooood) , raw milk cheese (it’s THE best), pasture raised bacon (from the farmers market), cut into 1 inch pieces and fried in a cast iron, then drained in paper towels. Frozen organic spinach, wilted in a separate cast iron in a little olive oil, finely chopped garlic (that’s been chopped and sitting for 10 minutes to maintain antioxidants when cooked…interesting, I know!) + sea salt and cracked black pepper. Layer the pizza sauce over the pre-baked crust. Then the cheese, bacon and garlicky spinach. Increase the oven temp to 450 and bake 10 minutes more or until cheese is nice, melted and bubbly. To finish it off, we used fresh cilantro and chrysanthemum greens, finely chopped and sprinkled for garnish. Cut and eeeeaaaat! 😉 Happy weekend, y’all.