Gluten Free Pizza [Pot Pie]

Turning pizza on it’s head! I love this new spin on pizza… thanks to Salt & Wit for the idea and the “Traditional Cooking School” for guidance on making a gluten free sourdough crust. Turned out amazing!

I also made a more traditional pizza a few weeks back with a similar variation on this crust, and appreciated how readily the dough came together and the subtle tang of the crust. Not so much the rock hard edges. But with a higher proportion of all-purpose blend the next time around, it stayed chewy and wonderful. The simple margherita topping allowed the distinctive tang of the crust to shine. This is a winner crust recipe, top or bottom! It may seem a bit loose and sticky when you press it out, but never fear. It will come together perfectly once baked.

And of course, if you have no reason to cut gluten from your diet, you can use any pizza crust you care to.

Pizza Pot Pie

1 onion, quartered and sliced
A few mushrooms, sliced
2-3 cloves garlic, minced
Desired veggies or fillings (I used a little red pepper and some sautéed garlic and kale)
Generous drizzle balsamic vinegar
1/4 to 1/2 cup tomato sauce
Oregano, thyme, sage, fennel, and/or any other herbs and seasonings you desire
Salt and pepper, to taste
1/2 to 1 cup or so grated cheese (I used 1/2 cup smoked mozzarella)
Pizza dough (see recipe below)
1 egg white (optional, I didn’t bother and it turned out just fine)

Caramelize onion over low heat for about 20 minutes. Meanwhile, gently simmer tomato sauce with herbs and seasonings, and sauté garlic, mushrooms, and any other desired fillings. Combine with onions and drizzle with balsamic vinegar. Spoon into the bottom of a greased baking pan, or 4-6 greased ramekins, bowls, or mugs. Divide pizza dough if making individual pot pies, press out, and place on top of filling. Brush with egg white if desired and bake at 350°F for 20-30 minutes, or until lightly browned and filling is heated through. Let cool a few minutes before devouring… so good!

Gluten Free Pizza Dough
1 cup sourdough starter (mine has been fed on a diet of brown rice flour)
1/2 cup water
1 teaspoon salt
1 tablespoon olive oil
1/2 cup brown rice flour
1 cup gluten free all-purpose flour (can replace up to 1/2 cup with oat flour)

Stir together starter and water in a medium bowl, then mix in salt and oil. Combine flours and gradually incorporate to form a soft dough. Knead on counter for a minute or two, until it forms a cohesive ball of dough that holds together.Let ripen 8-24 hours in a greased and covered bowl.

For traditional pizza, preheat oven to 450°F and press out dough on a greased baking sheet. Top, and bake at for 15-25 minutes, until topping are cooked and cheese begins to brown, or to your liking. Slice and enjoy!

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This entry was posted in Breads and Baked Goods, Casseroles and Baked Dishes, Fermentation, Gluten Free and tagged , , , , , , . Bookmark the permalink.

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