Sick of all the cookies, cakes, heavy hor d’oeuvres, holiday cocktails, seasonal beers, sugar, sugar, and oh sugar?? Ready to eat some thing delicious, filling, and good for you! Why not make your own gluten-free pizzas this weekend? Friday nights are usually pizza nights in our house, so now we’ve started the tradition of making our own personal pizzas or the kids make theirs and then I make a more adult pizza for my husband and I. 🙂
Sound like a lot of work? Short on time? If you have a good health food store or grocery store you can buy frozen gluten-free pizza dough and save yourself some time and then top with your own ingredients. If you want to put some love and soul into your next go around of homemade pizzas…here’s my version!! I make my own sauce, which makes it that much better! In the summer time I can my own so I’m a little spoiled in the winter, but canned tomato paste works just as well! And you have to get the good stuff when it comes to goat cheese! Here’s my 3 favorite in order! Midnight Moon, Bucheron, and Humbolt Fog! The best cheeses ever!! And for sun-dried tomatoes find ones without any added salt sometimes they over do it! I make my own in the summer too and store them for the winter so again I am spoiled. (See how here!) They’re so easy to do so put it on your New Years list of things to try in 2014.
Hope you enjoy! Let me know how your pizzas turn out!! Happy Cooking!
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 1/2 cup tapioca flour (little extra for dusting)
- 1/2 cup brown rice flour
- 1 tsp salt
- 1 Tbsp active dry yeast
- 1/2 tsp baking powder
- 3/4 cup warm water (not hot-will kill the yeast)
- 1 Tbsp olive oil
- 2 tsp xanthan gum
- 1 tsp honey
Preheat oven to 400 degrees F. Add all dry ingredients to a bowl and whisk together. Add honey, olive oil, and water gradually. Mix with a blender for 2-3 minutes on high speed. Sprinkle clean surface with extra tapioca flour, scrape dough out of bowl on to surface. Work dough till it forms a large ball or cut with a knife to make two smaller dough balls.
Dust rolling pin, surface, and dough before rolling out dough to desired thickness. Using a pizza stone or baking pan, dust with flour and bake for 5 minutes or until the dough becomes firm. (This is called parbaking.) When dough is firm, top with sauce and desired ingredients!
- 1 can tomato paste
- 1 tsp olive oil
- pinch sea salt
- pinch ground black pepper
- 1 Tbsp Herbs de Provence or any spices you like to add
- 1/2 tsp crushed red pepper (for heat)
Mix all ingredients well. Spoon onto dough.
- 3/4 cup goat cheese (The Good stuff!!)
- 5 stems of organic Kale- washed and destemed
- 6-8 sun-dried tomatoes-chopped
Top with sauce, goat cheese, and sun-dried tomatoes. Cook for 10-12 minutes. Once dough starts cook through, top with Kale and put back in for another 3-5 minutes. Kale will burn if you cook it for the entirety so just add it at the end.