I have a lot of “allergies.” It all stems from insulin resistance and once that connection was made, a lot of other things made sense, but it’s an uphill battle to say the least. Here’s the hierarchy: No meat (except fish and seafood), No wheat, No sugar, No dairy, No yeast. The last two affect me the least so I cheat with cheese, yogurt and some gluten-free food, like bread from the bakery, where I can’t control what goes in. But, for the most part, I’m much happier and healthier and eating this way has become a lot easier now that I live in the first world, and there are so many more options than 6 years ago.
Now that that’s out of the way… Thankfully Wil tries to eat the same way (except for the meat of course) so he doesn’t scoff when I try to do pseudo-healthy pizza night.
Anytime I’m baking with gluten-free flour, I use my staple all purpose mix that I make myself. I got the recipe from Sarah Bakes and it actually works as a perfect substitute from cookies, to cupcakes and of course, pizza crust! This pizza crust is pretty tasty and holds up really well, especially if you try to cram on as many toppings as you possibly can – like me. Oh ya, I’m also not the most purist so I end up using whatever Organic tomato sauce we have in the house, don’t judge.
2, 3/4 C Sarah’s gluten free flour blend (or your preferred gluten-free flour blend)
1/2 C grated pecorino cheese (I prefer sheep’s cheese but parmesan works too)
2, 3/4 tsp baking powder
1 tsp sea salt
1 tsp Italian blend dry seasoning
1 egg, beaten
1 C water
2 tbsp olive oil, plus 1 more for brushing on top
1 C Tomato marinara sauce (if you like it saucy like Wil does)
1 C shredded fresh mozzarella cheese
1/4 C Sundried black olives, pitted and chopped
1/2 C Antipasto calamari rings and squid pieces
1/4 C Marinated artichoke pieces
4 large Sundried tomatoes, sliced
- Combine the dry ingredients in a mixing bowl.
- Add the olive oil while mixing the dry and wet ingredients.
- Mix on low speed until all the ingredients are combined. Once combined and no longer sticking to the sides of the bowl, place the ball of dough onto a floured surface and knead for 3-4 minutes. It may seem a little soft and not as easy to work with but that’s ok. I flatten the dough into a disc and keep in the fridge for about an hour to firm up a little so it’s easier to work with.
- Preheat the oven to 400 degrees. Place your pizza stone in the oven (if you have one).
- Flatten the dough to your desired shape on a piece of floured parchment paper so you can transfer it to the stone or baking sheet because you won’t be able to pick it up otherwise. You can use your hands to work with it, or a floured rolling pin.
- Pour 2 tablespoons of olive oil into a small bowl.
- Make fingertip dents in your flattened dough and then coat the dough with olive oil. Let rest for 10 minutes to ensure the crust absorbs the oil so it doesn’t dry out once baked.
- Transfer the dough using the parchment paper to your pizza stone (or a baking sheet turned upside down) and pre-bake the crust for 10-15 minutes depending on how thick you roll the crust. Mine was a bit thicker and baked for 15 minutes.
- Spoon tomato sauce onto the crust, add mozzarella and antipasto toppings and bake for another 10 minutes. Set the oven to broil, for 2 more minutes. Remove from the oven and cool on a wire rack.
That’s it, you’re ready to slice up the pizza crust and enjoy your delicious masterpiece, preferably with a glass of red wine, as is customary in our house. Wil was pretty excited for tonight’s dinner and even got a new pizza cutter for the occasion.