This month’s Gluten-free Ratio Rally is brought to you by pizza crust. Our host is Karen from Cooking Gluten Free. For all sorts of awesome gluten-free pizza, follow the links at the end of this post.
This pizza is not what you’d expect. There’s no cheese, pepperoni or tomato sauce. Not even a hint of basil or oregano. You are going to want to eat this one for dessert or breakfast.
Like most everyone in the universe we are fans of really good pizza. Thin crust, light on the sauce, really fabulous fresh cheese and herbs make us happy campers. There are also all kinds of sweet pizzas out there from chocolate to peanut butter but they make my teeth hurt just reading about them. And I’d rather eat my chocolate without crust, thank you.
But what would taste great on a crust are some mighty good autumn fruits. Imagine new hunky tart apples sliced very thin, along with a hint of lemon zest and some rogue raisins dunked in rum and who wouldn’t think apple pizza? That combination, fortunately, turned out to be one of those happy kitchen accidents.
The ratio for making pizza crust is pretty simple (hello: Ruhlman). Take 5 parts flour to 4 parts water (slightly changed from Ruhlman’s ratio), add a pinch of salt, a pinch of yeast, a splash of olive oil – add lemon zest and a pinch of sugar for this pizza and work it all together – one bowl, one fork. Since I knew I was making a sweet pizza I also added a boatload of cinnamon and a tiny life raft of nutmeg.
I tossed the dough (covered loosely) into the refrigerator for a couple of days because I was busy doing other stuff – really important stuff like cleaning out closets. I finally got back to the pizza crusts and let them sit at room temperature for a bit until I could work the dough.
I placed a large piece of parchment onto a pizza pan (the big round pan with holes in it) and placed several small pizza rounds on it. I brushed the top of each dough round with olive oil. I pre-baked it for about 15 minutes in a 375 degree oven and when it came out – while it was hot, slathered it with jam to the edges – a light layer. Then I cut thin slices of apple and punched out little fall leaves using a mini cookie cutter because I was feeling crafty. I placed those all over the pizza (think pepperoni) and then added a sprinkle of chopped pecans and some raisins that had been busy soaking in rum for most of the day. I drizzled honey over all of it and added more cinnamon. I baked it for about 20 minutes more because I like a slightly crispy crust.
And there you have it. A great little dessert pizza – easy, delicious and slightly this side of tipsy with those rum soaked raisins.
|Gluten Free Ratio Rally: Rum Raisin Apple Pizza Pie||
- 10 oz. GF flour (4 oz. brown rice flour, 3 oz. white rice flour, 2 oz. gluten-free oat flour and 1 oz. starch)*
- 1 heaping teaspoon kosher salt
- 2 tablespoons sugar (split into two 1 tablespoon portions evenly)
- 1 teaspoon yeast
- 8 oz. warm water (split in two 4 oz. portions evenly)
- ½ teaspoon cinnamon
- freshly grated nutmeg
- zest of ½ lemon
- 1 teaspoon olive oil
- 1 tablespoon olive oil
- 2 oz. raisins
- 2 tablespoons rum
- 1 teaspoon vanilla
- 3 tablespoons water
- ⅓ cup fig preserves or your favorite jam
- 1-2 medium to large granny smith apples
- ⅓ cup chopped pecans
- 2 tablespoons honey
- cinnamon and nutmeg for sprinkling
- Weigh flours into one bowl. Add salt and mix thoroughly. Remove about 3 oz of the mix to a smaller bowl. Add 1 tablespoon of sugar and the yeast to the smaller bowl mixture. Whisk thoroughly. Add 4 oz. warm water to the smaller bowl and blend well. Cover loosely and let rise in a warm, humid spot for 1-2 hours.
- Add the cinnamon, nutmeg to the remaining flour mixture and blend. Set aside. In a small pinch bowl mix the zest with 1 tablespoon of sugar and blend with your fingers and set aside.
- After the sponge has risen mix it into the remaining flour, add the additional water, the lemon-sugared zest, and 1 teaspoon of olive oil. Mix thoroughly and knead lightly until everything is well mixed. Add more water if necessary to get a moist but not terribly sticky dough to form. Cover and let rest for an hour (good to do but not necessary at this point). You can also cover it with plastic wrap and refrigerate for using later in the week. About an hour or more before using, remove the dough so it gets to room temperature before trying to roll it out.
- Place dough on a piece of parchment and cover with plastic wrap. Press down from the center out with a rolling-pin and then begin rolling gently until you have a shape you want. You can make one larger pizza or several small ones. Remove plastic wrap and slide parchment onto a pizza pan (the kind with holes is best) but a baking sheet will do just fine.
- Preheat oven to 375 while dough rests.
- Soak raisins in the rum, vanilla and water for at least ten minutes but earlier in the day is even better. Drain. Brush prepared dough with the olive oil all the way to the edges. Bake crust about 15 minutes until just starting to set. Pull off of the parchment and slide dough back onto baking sheet (do this while it is hot, so be careful). Place jam/preserves on top of the crust and using a brush or the back of a spoon (while the crust is warm) move the preserves all the way to the edges. Slice the apple(s) thinly and cut out shapes or just cut them into sticks. Place on top of the preserves/jam. Sprinkle with drained (but now drunk as a skunk) raisins and the pecans. Drizzle honey all over the pizza. Sprinkle with cinnamon and nutmeg lightly.
- Bake about 10 minutes and rotate. Bake about 5-10 minutes more or until crust is crusty crispy and the apples are soft-ish. For smaller mini pizzas, adjust baking time accordingly. Cool just slightly and dig in. Best served slightly warm.
And there you have it. Simple Simon Apple Pizza Pie.
Links to other awesome gluten-free ratio rally pizza crust posts:
- Jenn / Jenn Cuisine Moitié-Moitié Sausage & Chanterelle Pizza
- Meg | Gluten-Free Boulangerie Pissaladière (Provençal flatbread w/ olives & anchovies)
- TR | No One Likes Crumbley Cookies Teriyaki Chicken Pizza
- Erin Swing | The Sensitive Epicure Stuffed Pizza Pie: Spinach, Mushrooms,Sausage
- Charissa | Zest Bakery sauteed onion and sausage grilled pizza with basil
- Pete and Kelli | No Gluten, No Problem Grilled Pizza
- ~Mrs. R/ Honey From Flinty Rocks Pepperoni Pizza & Pineapple, Black Olive & Ham Pizza
- Caneel / Mama Me Gluten Free Pizza crust by ratio (choose your toppings)
- Morri | Meals With Morri Everything Peace Pretzels & Pizza Blanca
- Meredith / Gluten Free Betty Pizza
- gretchen | kumquat Mozzarella Pizza with Pine Nuts, Currants & Arugula
- Claire / Gluten Freedom Fajita Pizza with Cilantro Pesto Sauce
- Dr Jean Layton/GF Doctor Recipes Pizza
- Brooke Lippy /B & the boy Dessert Pizza
- Karen/Cooking Gluten-Free! GASP! Garlic, Artichoke,Sun-Dried Tomato, Pesto Pizza