Oh yeah.
This is where it’s at. I love pizza and it’s something that I’ve missed about being gluten free. My wonderful friend, Sarah, who has her family on the GAPS diet introduced me to the idea of a grain free pizza crust. Other gluten free pizza I’ve had seem too spongey and chewy. But after seeing her recipe and researching a few others, I was able to come up with one of my own for a grain free pizza crust that I’m in love with. It’s pretty versatile — put on whatever toppings suit you. Last night, I tried an entirely new pizza — butternut squah and goat cheese pizza. Mmmm….
Grain Free Pizza Crust
Ingredients:
3 eggs
1 1/2 cup full fat plain yogurt
1/3 cup olive oil (I used my herb infused olive oil again for extra flavor)
1/2 cup plus 3 tbs coconut flour
3 cloves of garlic, chopped
1 1/2 tbs oregano
1 tbs basil
salt
butter for greasing a pizza pan.
Method:
Preheat oven to 375. Whip eggs till beaten and bubbly in a bowl with a hand mixer. Add in garlic and yogurt and blend some more. Pour in olive oil and spices and beat again till well blended. Pour in coconut flour to the liquids and beat till well mixed. You want your batter to be around the consistency of chocolate chip cookie dough — it won’t be thick enough to roll or form like traditional pizza dough and it shouldn’t be soupy like pancake batter. Right in the middle is perfect. Grease your pizza pan (I like stones the best) VERY liberally with butter. Spare no butter on the stone! Spoon crust batter onto the pan and with a spoon or spatula spread it out onto the pan. It will be more of a thin crust pizza, but not TOO thin! Bake in the oven for about 15-20 minutes till the edges brown and the dough is cooked through. Take the crust out, place your desired toppings on it, and bake the pizza again till done.
Butternut Squash Goat Cheese Pizza
Ingredients:
1 prepared pizza crust
1/2 medium to large butternut squash
1/4 cup butter
olive oil for sauteeing
1 small to med size onion, chopped and diced
1/4 cup parmesean cheese
1 to 1 1/2 cup crumbled goat cheese
sage
salt
Method:
Bake your butternut squash. (I do this by slicing the squash lengthwise in half, placing it meat side down in a baking dish with 1-2 inches of water in it and baking it in the oven for about 1 hour on 350.) Once squash is baked, scoop out the meat into a mixing bowl and add in your butter. With a hand mixer, beat until mashed. (I cooked the whole squash and just kept the remainder of what I didn’t use as leftovers. If you want to just cook what you need, I used about half a squash on one pizza.) While squash is baking, chop up your onion. Pour olive oil into a pan and allow to heat. Saute onion in the olive oil till just caramelized. Spread mashed squash onto the pizza. I like mine pretty thick since it’s the main ingredient, but don’t overload it either! Sprinkle sauteed onion over the pizza. Pour crumbled goat cheese over everything and dash it all with sage and salt of your desired amounts. Bake in the oven at 350 for about 15 to 20 minutes, till ingredients are heated and goat cheese is mostly melted.
This recipe is vegetarian, gluten free, grain free, and soy free.
