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Author Notes: Adapted from a recipe posted by Girl Versus Dough, this gluten free version of a delicious fall pizza will flirt with your taste-buds through each and every bite. I have a gluten allergy, as well as my Mom, so when we're craving pizza, we're either in for an expensive night or we have to hunt for a recipe for weeks. But, my gluten-free friends, look no further. This recipe for pizza dough is easy, cheap, and versatile. I use the dough for homemade ciabbata, baguette and galette crust as well. The recipe can still be a bit fussy, depending on what flour you're using, so I suggest Namaste Foods Gluten Free All Purpose Flour - it has the perfect balance of tapioca, rice and other flours to make for a stretchy yet not-too-heavy (and very workable) dough. —Esmerée
- 1 1/4 cups milk (whole milk works best)
- 2 1/2 cups gluten free flour (I use Namaste All Purpose)
- 2 eggs
- 1-2 cups cheese (my favorite mix so far is part sharp cheddar and part parmesan)
- 3 tablespoons olive oil
- 1 tablespoon dried or fresh rosemary
- salt to taste (usually 1 tsp)
- 1/2 to 1 apple, sliced (amount depends on how big le pizza is)
- 1/2 red onion, sliced into small pieces
- 1/3 cup gorgonzola cheese (or more, if you really want that bite)
- 1/3 cup shredded cheddar cheese
- 1 small glove of garlic (optional)
- Pizza dough: In a small saucepan, bring milk, rosemary, salt and oil to a simmer. While it's simmering, measure out your flour into a large mixing bowl and make a hollow in the center of the flour. Once simmered, pour milk into the hollow in the flour, and slowly begin incorporating the flour. The mixture will look curdled - you keep mixing it until the ingredients are completely combined and look like a ready-to-go dough. Now add the eggs. It will be harder to incorporate the eggs - keep working the dough (usually I combine folding with a spatula and mixing with a wisk). It will look very wet and very curdled after a little while. No worries. Now add the cheese. Mix, mix, mix! Once the cheese is incorporated, you should have a sticky-looking, stretchy dough. You may want to add up to 1/2 cup more flour throughout the process, to make the dough a little easier to work with. Now, with wet hands, divide the dough into sections. I usually have enough for 3 pizzas. The leftover dough can be floured, wrapped in parchment, and put in the freezer (or if you wan pizza again tomorrow, the refrigerator). Let the dough sit out while you prep the toppings.
- For the toppings: Cook up that bacon, darlin'. You know how to cook bacon, right? DO NOT toss out your bacon fat - leave it right there in the pan. Slice and dice all your ingredients the way they ought to be while it's cooking.
- Once the bacon is done, set it aside to cool. In the same pan, still full of bacon fat, combine your apples, onions and garlic. Sometimes I add some fresh rosemary, too. Mixing occasionally, cook your apples and onions until they start to look golden brown and the apples are soft - but not so soft that they mush when you mix them. When they're done, turn off the heat but leave them in the pan for now.
- Don't forget to chop up that bacon - however large or small you like it. This part is about texture.
- Preheat your oven to 350° now. If you have some parchment, lay out a piece on your counter and dust it with flour. Place your ball of dough in the center of the parchment and dust it with flour. Press the ball down with your hands and then start to roll the dough out. It should be about 1/2 inch thick when you're done.
- Transfer the dough to a flour/cornmeal dusted pizza stone or baking sheet. Top the dough with apples, onions, bacon and cheeses. Once the oven is preheated, bake for 20-25 minutes or until done. It varies, depending on the oven.