Friday, September 19, 2008
On Fridays, our family has a tradition of eating homemade pizza and having a game-night or movie-night. It's something that my children all look forward to and a great way to kick off the weekend. The challenge is to keep the menu interesting. Some weeks, I'll take requests and others I concoct a total surprise.
This is the type of dish that makes me not miss my wheat-filled days. Even back then, if someone had presented me with a slice of this pizza, I would have declared it a burst of happiness in every bite. The crust is just crispy enough to lend a wonderful texture. The aromatic chickpea flour serenades the sweet caramelized onions, while the herbes de provence spread a little sunshine on the whole scene.
Caramelized Onion Pizza (serves 4)
For the Crispy Pizza Crust:
You can substitute the flour for Bob's Mill Gluten-Free Flour Mix but don't forget the xantham gum.
If you are not concerned about gluten or wheat use 1/2 cup of whole-wheat flour, 1/2 cup of garbanzo flour, and 1 cup of all-purpose and omit the xantham gum.
1/2 cup of millet flour
1/2 cup of garbanzo flour
1 cup of sorghum
2 tsp xantham gum
1/2 tsp sea salt
1 tablespoon of sugar
1/3 cup olive oil
1/2 cup of water
Preheat the oven to 350F.
Oil a pizza pan.
In the food processor, mix the flours, xantham gum, salt and sugar. Add the olive oil and pulse to a coarse crumb. Add the water and continue pulsing until a ball is formed (adding more water in small increments if necessary).
Transfer the ball of dough to a surface dusted with a little bit of flour. Roll out into a thin roundish form. Carefully, transfer the disk of dough to your prepared pan. Brush the top with some more olive oil and bake in the oven for 20 minutes or until crust looks cooked through.
Take out of the oven but increase the heat to 400F.
For the topping:
1/2 cup of shredded italian cheeses (ex: asiago, mozzarella, parmesan, romano)
1 cup of caramelized onions
12 kalamata olives (optional)
1/4 cup of finely chopped parsley
Spread the cheese on top of the cooked crust.
Add the caramelized onion slices and olives evenly on top.
Bake in the oven for about 10-15 minutes or until cheese is hot and bubbly.
Spread parsley on top, slice and serve.
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