FUN FACT! Did you know that HALLOWEEN is one of the top 3 most popular days of the year to order PIZZA!?!
Yep! Super Bowl Sunday, New Year’s Eve, and HALLOWEEN are when people are gobbling down the most pizza pie in America!
Sooo…I thought it fitting, with tomorrow being Halloween, to share with you the hands down, BEST pizza I have ever made – or eaten – in my life.
It’s from scratch. But it’s incredibly easy — think making a quick-bread-batter more than making a dough. But when I say it’s worth it — people…it is worth it.
INTRODUCING – The Best Gosh Darn Pesto Pizza You’ll Ever Eat In Your Life!
And in case you are wondering … yes… it is gluten free. But I pinky promise, it doesn’t taste like it! The texture, the flavor, the crunchiness and chewiness made this crust 100% delicious. The outside of the crust was that crunchy, golden texture that everyone loves. then the center maintained that crisp-chewiness. It was not at all dense, crumbly, cakey, or sandy like most gluten free crust. No way. This was a standout.
SO – without further ado. Fire up those ovens….
Here’s What You Need: (Makes one medium pizza that serves 3)
1 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup GF AP-flour mix (I used Bob’s Red Mill)
1 1/2 tsp baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 1/2 Tbsp light brown sugar
1 cup warm water (not boiling, but warm)
a healthy pinch of sugar
3/4 tsp active dry yeast
2 Tbsp olive oil
1 beaten egg
1/8 tsp apple cider vinegar
1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
2 Tbsp EVOO
3-4 Tbsp water
salt to taste
(optional: 1/3 cup parmesan cheese)
1 onion, chopped
6 mushrooms, sliced
1 red pepper, sliced
2 garlic cloves, minced
kalamata olives, sliced
sun-dried tomatoes, chopped
cheese of choice (mozzarella, or Vegan Mozz-Style Shreds)
1 Tbsp EVOO
salt and pepper
Preheat oven to 400 degrees. Add all the dry crust ingredients and sugar to your stand mixer, and mix together. (Use a hand whisk to make sure they are well incorporated.)
Proof the yeast in 1 cup of warm water with a good pinch of sugar. It will foam. Let sit for about 10 minutes. While the yeast sits, combine the beaten egg, oil and vinegar in a separate bowl. Then, with your mixer on low, slowly pour in your yeast water, and egg mixture. Beat for about 1 minute on medium until it becomes smooth and batter-like.
Then, pour your batter onto a parchment paper lined pizza pan that has been sprayed with olive oil. (Or use non-stick tinfoil — which I highly reccommend!) Using a silicone spatula, spread out the batter until it is ice and thin. then, let that sit by the oven for about 15 minutes to rest and rise.
Bake it for 10 minutes, then take it out, spray it with olive oil, and return it to the oven for another 15 minutes until it is golden. Keep your eye on it! You now have the most amazing pizza crust!
Next, make the pesto! Combine all the pesto ingredients into the food processor until you get a gorgeous, emerald, creamy pesto! (You’ll need to scrape the sides several times!) Set aside.
Finally, while the crust is baking, sauté your toppings. In a nonstick frying pan, sauté the onion, mushrooms, red pepper, garlic, olives and sun-dried tomatoes in 1 Tbsp EVOO, salt and pepper for about 4 minutes over medium high heat.
To assemble: top the cooked crust with the pesto, and pile on your sautéed veggies. Then, sprinkle a generous amount of cheese on top. Pop that back into the oven until the cheese melts, and enjoy!
Optional: Garnish with fresh basil and serve with a side of marinara if desired.
Wow, wow, wow, wow, wow you guys. When I say this pizza was knock-your-socks-off delicious — I mean it!
The crust texture was just phenomenal! It was crunchy, but a little chewy, and sturdy enough to hold the toppings!
I loved that the base of the pizza was PESTO!! It packed this incredibly fresh punch from the basil! And was so flavorful from the garlic. The olives gave it nice salty bite, while the sun-dried tomatoes were intensely sweet. The mushrooms were earthy while the red peppers were sweet and crunchy! It all combined to pizza perfection!
So there you have it, sports fans! Give your pizza delivery guy a break, and make this pizza instead! Your taste buds will thank you, I promise!!!
(And also — I know there are a lot of “spooky sounding” flours in the ingredients list. But here’s the thing – with gluten free baking — each flour provides a different texture. Like brown rice flour is crumbly, tapioca is sticky, some are more cakey – etc. etc. And so the trick with GF recipes is to find the right combination of them all. So yes, it may be a bit of an investment at first, but if you’re planning on doing any sort of gluten free cooking, it really is a necessary step, to have a stocked pantry with all types of flours. (And pro-tip — keep them in airtight containers in the fridge so that they last longer!)
What are you dressing up as for halloween? Clearly, I was a cheerleader!!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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