Wednesday, September 12, 2012
Wheat Free Garlic Pizza with Provolone and Sun-dried Tomatoes
I had an earlier recipe for Gluten Free Pizza which was good, but last night I tried something different and it was goo-o-o-o-d!
I pre-heated my baking stone in a 400 degree oven. (Mine is well-seasoned, but if your isn't, be sure to grease the stone. If you don't have a stone, you can use an seasoned iron skillet, and of course, you can always just use a well-greased baking pan.)
In a bowl, mix:
1/4 cup plus 2 tablespoons garbanzo bean flour
1/8 teaspoon Italian seasoning
1/8 teaspoon salt (I used Garlic sea salt.)
3 tablespoons Parmesan cheese
1/2 cup cold water
1 teaspoon olive oil (I used flavored olive oil from Tastefully Simple)
After you mix well, the batter will be about like pancake batter. With my pizza stone nice and hot, I poured the batter on and spread it out very thin.
Bake at 400 degrees for about 15 minutes. Watch it to make sure the top isn't getting too brown. I took it out of the oven and used a spatula to lift it up and flipped it over. This way the crust gets all nice and brown on both sides.
I topped it in this order:
Flavored olive oil, spread thinly across top
Provolone cheese slices (I let cheese overlap crust so I got a really crispy cheese crust around the edges.)
Pizza Seasoning sprinkled lightly
Put it back in the over for about 10 minutes until the cheese is melted. I liked this version the best because the crust stayed so crisp. I think it would be even better with fresh roasted garlic. Next time!
If you try this and have suggestions, leave them in the comments. Thanks. - D.