Base
Ingredients
- 3 cups gluten-free flour blend
- 1 tsp salt
- 1/2 tsp baking powder
- 3 Tbsp sugar (divided)
- 1 Tbsp yeast
- 1 1/4 cup warm water (divided)
- 1 Tbsp olive oil
- Rosemary, thyme, salt, pepper, garlic, butter
Gluten-free flour
To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
Method
Combine, rise, shape, rise, bake.
Pizza
Ingredients
Sauce
- 420 g butternut squash (cubed*)
- 3 cloves garlic (whole // skin removed)
- 15 ml olive oil (divided)
- 1 pinch sea salt + black pepper
- 15 ml maple syrup
Pizza
- 136 g broccolini (chopped // large stems removed)
- 80 g red onion (chopped)
- 120 g cooked chickpeas (rinsed and thoroughly dried // optional)
- 1 pinch sea salt + black pepper
- 1 tsp dried oregano
- 170 g store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe)
- 246 g Butternut Squash Sauce (recipe above)
- 40 g vegan parmesan cheese or store-bought vegan mozzarella cheese*
Method
- Preheat oven to 200 C
- Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle olive oil and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender.
- Transfer squash and garlic to a blender or food processor with olive oil and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
- Taste and adjust seasonings as needed. Set aside.
- Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
- Increase oven heat to 425 degrees F (218 C).
Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
- Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
- Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.
Source
https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/ https://minimalistbaker.com/butternut-squash-veggie-pizza/