Gluten-Free Four Seasons Pizza with Tomato and Pepper Sauce
Amazing Gluten-free Pizza Nights Ahead
Dear friends,
This summer we hope to take a family trip to Italy, a trip postponed (like many I’m sure) from 2 years ago! My kids are so excited, the younger one for some reason keeps calling Italy “The state of foooooood!” excitedly whenever we mention the upcoming adventure. Besides amazing beaches, beautiful mountains, and general awesomeness, Italy is also an attractive array of gluten-free products and knowledge at regular grocery stores, bakeries, and restaurants. We’ve heard tales of beautiful baked goods, pizzerias that don’t cross contaminate the pies, and choices galore at grocery stores. Boy I hope the rumors are true because that sounds like a dream!! Of course, we’re gearing up with all the celiac traveling preparations, we have a kitchen where we are staying, we’ll get a new pan to cook in, we’ve got gluten free dining cards in Italian, and we’ve downloaded apps to help us navigate the local food scene. Also… we’re getting excited, and have this pizza on repeat while we dream of Italian pies to come!
The recipe below is for a four seasons pizza, the 4 toppings each represent a season of the year, such a fun concept. You can keep the toppings separate on a quarter of the pizza as you might find traditionally, or go wild and just mix up all over! I highly recommend trying fresh mozzarella here, but block mozzarella will work as well, it will just be a little less gooey. I only managed to capture a picture of the pizza that I put the cheese ON TOP of the toppings, not the other way - which team are you? Toppings in a cheese blanket or getting crisp on top?
Gluten-Free Four Seasons Pizza
yield: 2 large pizzas
For the Dough
2 ½ c (600g) water (warm tap water)
2 Tb (10g) psyllium husk
4 tsp (16g) sugar
1 ½ Tb (14g) instant (or quick) yeast
1 3/4c (225g) brown rice flour, plus additional to shape dough
1c (118g) sorghum flour
¾ c (120g) tapioca flour
½ c (95g) potato starch
3/4c (37g) potato flakes (like the instant mashed potato kind!)
2 tsp (12g) salt
3 Tb (41g) olive oil
For the Pizza:
1 cup (260g) tomato, garlic and bell pepper pizza sauce (below)
12 ounces (340g) mozzarella, torn
6 button mushrooms, very thinly sliced
6 slices thinly sliced prosciutto or ham
12 black olives, sliced
6 marinated artichoke hearts (canned)
Preheat the oven to 475 (if you’re oven goes higher, like 500 even better you want the highest heat. If you have a baking stone or steel put that on the middle rack of the oven.
Take out two pieces of parchment paper. Sprinkle both with a little brown rice flour. Divide your dough into 2 pieces. Using lightly brown rice floured hands, press dough out into a 12-14 inch round. Top with tomato sauce ( recipe below) and mushrooms, proscuitto, olives, and artichokes.
Put pizza and parchment on a baking pan (Or if using pizza stone or steel, on a pizza peel to transfer onto a the baking stone). Bake Pizzas 10-12 minutes. Remove from oven and transfer to a large cutting board. Let cool 2 minutes then slice and eat!
Tomato Garlic & Bell Pepper Blender Pizza Sauce
Yield: 2 cups sauce
2 cloves garlic
5 tablespoons (67g) olive oil, divided
2 Tb (32g) tomato paste
28 ounces (793g) tomato puree or fire roasted tomatoes
16 ounce(454g) jar roasted bell peppers
½ tsp (3g) Salt
¼ tsp (1g) pepper to taste
1 teaspoon (2g) dried red pepper flakes
Put tomatoes, garlic and peppers in a blender and puree. Add olive oil and blend briefly. Add salt and pepper to taste. Add dried red pepper flakes and blend. The sauce is ready but can either refrigerated for 2 days or frozen.