Some day I will probably try one of those cauliflower or other vegetable pizza crusts that are popping around the web lately. But comes Friday night, all I wish for is a regular crispy and chewy pizza crust, with delicious toppings. Gluten free pizza dough is often too soft (read: home-delivered pizzas…never again!) or at the opposite, ends up too dry and hard. My pizza dough is the result of many tries, and I am happily using that recipe every time my family fancies a pizza (well, pretty much every week end).
If I left the choice of toppings to my husband, we would probably always go for paprika, red onions, pepperoni and mozzarella with lots of herbs (I admit I like it too). But it is good to diversify what we eat and as a mom, I like to introduce new tastes to my son, especially inspired from French cuisine. So today I cooked balsamic and honey caramelized onions, a homemade (super quick and easy) tomato pizza sauce and combined them with French goat cheese and juicy cherry tomatoes, for a perfect Friday night pizza topping. Hope you enjoy!
- Pizza dough
- 240 g organic brown rice flour
- 60 g corn flour
- 100 g tapioca starch
- 50 g corn starch
- 1 tbsp psyllium husk
- 250 ml water + 100 ml
- 20 g olive oil
- 10 g active yeast
- ½ tsp honey (or unrefined sugar)
- 1 tsp salt
- Homemade tomato sauce
- 750g organic crushed tomatoes
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- 1 tbsp dry oregano
- 1 tbsp dry basilic
- Balsamic caramelised onions
- 2 onions, sliced
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 200 g goat cheese
- Arangula
- Salt, pepper to taste
- First, prepare the pizza dough: in a small bowl, combine yeast with 100 ml of warm water (about 40 degrees) and honey. Stir together and let it rest until the mixture starts to foam.
- In a separate recipient, combine all the flours, psyllium husk and salt. Whisk until well combined.
- Make a well and add the yeast mixture, olive oil, and additional 250 ml of water.
- Line two baking sheets with parchment paper. Split the dough in two portions and spread it, about 3-4 mm thick. (With those quantities I make 2 pizzas) Let it rest for about half an hour.
- Prepare the homemade tomato sauce: Warm up olive oil in a saucepan on medium-high heat. Add the chopped garlic and cook for couple of minutes.
- Add the crushed tomatoes and the dry herbs, stir to combine. Season with salt and pepper.
- Simmer on low heat for about 15 minutes.
- Preheat the oven 250 degrees (Note: I do not own a pizza stone so I preheat a baking sheet where I will place my pizza for baking).
- Prepare the caramelized onions: Heat olive oil in a saucepan. Add the onions and cook slowly for about 15 minutes until they are translucent. Add honey and balsamic vinegar and stir. Cook couple of minutes until the mixture is syrupy. Season with salt and pepper.
- Spread the tomato sauce on the pizza bases. Spoon the onion mixture over and crumble the goat cheese. Add split cherry tomatoes.
- Bake for about 20 minutes. Sprinkle with arangula before serving.
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