Pizza. Good crust, loads of cheese, and fresh toppings combine to make one of my favorites. How could it not? The only thing better than pizza for me is any kind of hot wing, but a good pizza is a really close second. Unfortunately non-cardboard gluten free crust is nearly impossible to find. So, we made this Gluten Free White Pizza with Fresh Mozzarella, Arugula and Sundried Tomatoes.
The Goose loves pizza, too. Well, most of the time anyway. She rejects fresh mozzarella cheese. Back up a year, she loved it. Cheese was one of her favorite foods and first words. Now, she licks it (if we are lucky) and puts it down. Fickle kid.
Or, more likely she tosses it to the dog. She tosses food (OK anything) to Zoe, even when she is not around. The Goose’s obsession with feeding Zoe does not end if we are not eating at home. No. The Goose needs to toss food. If we are at a restaurant or someone else’s house for a meal, there’s a good chance Goose will call, “Zoe….” before throwing whatever she is eating onto the floor for the dog that isn’t there. What can we say, she’s a good little sharer.
Go figure. A toddler that likes to share. Zoe doesn’t mind the random cups hitting her head. Not at all. More times than not, Zoe is right there under the Goose’s chair.
Waiting. Watching. Mouth wet with anticipation.
On pizza night, Zoe’s patience paid off. Lucy took the pizza and examined the slice before her.
“Hot!” She said, and she blew on it. Mind you, the slice she had was almost room temperature at the time. She just likes to say “hot.”
After she cooled it to her satisfaction, she took a bite of the gluten free crust. “Mmm.”
But then, just when we thought she would eat the gluten free pizza, fresh cheese and all. She ripped the cheese off. As she ripped, she said, “Zoe!” And down went the fresh mozzarella cheese.
Rest assured, the wasted fresh mozzarella cheese did not hit the floor. Luckily, Zoe’s one (of only a few) talent is making food disappear right out of thin air.
Lucy continued eating the gluten free crust. And, at one point, she looked up at mom and said, “Yum!” Success!
The final score:
Lucy: 2 slices of gluten free crust;
Zoe: 2 slice size portions of fresh mozzarella cheese;
Mom and Dad: mix of happy (about the crust) and sad (about the cheese); because really. Fresh mozzarella should not be wasted.
For the gluten free crust
- 1 1/2 cups milk
- 2 Tablespoons of honey
- 1 packet of quick rise yeast
- 2 teaspoons Xanthan Gum
- 3 cups gluten free flour blend (we use Bob’s Red Mill 1 for 1 replacement blend)
- 4 teaspoons of baking powder
- 1/2 teaspoon salt
- 1/4 cup Parmesan grated cheese
- 1 teaspoon dry basil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 4 teaspoons Sherry wine (if you don’t have wine, you can use White Wine Vinegar or Balsamic Vinegar)
- 1/4 cup olive oil
- 2 large eggs
- About 10 oz of fresh mozzarella cheese (we get the sliced logs at the grocery store for ease of uniformity in the thickness of the slices)
- 2 Tablespoons olive oil
- 4–5 crushed garlic cloves
- 1/4 cup sun dried tomatoes cut into bite size pieces
- 1 cup of Arugula
- grated Parmesan cheese to top
For the crust
- Warm the milk and honey to just about or above body temperature (for yeast to rise, it needs to be warm, not hot and not cold. General rule, if it feels cool to the touch, it needs more heat; if it feels hot, it needs to cool down some.)
- When the milk and honey are at a good warm temperature, mix in the yeast. Let proof for ten – twenty minutes.
- While it is proofing, preheat the oven to 375.
- Combine the Xanthan Gum, flour, baking powder, salt, Parmesan cheese, basil, red pepper, and garlic powder in a medium bowl and whisk together.
- In a large mixing bowl, mix the Sherry (or vinegar), 1/4 cup olive oil, and eggs together for a few seconds.
- Add in the proofed yeast mixture and mix another few seconds.
- Add in the dry ingredients and beat on medium-high speed for about 3-5 minutes. The dough is going to be sticky and wet, but also thick.
- Split the dough roughly in half.
- Spray two pans and spread each half of the dough out into thin layers on the baking sheets or pans. (It is best to grease your hands with some additional olive oil or even cooking spray to make spreading the dough easier – without it, it does stick well to your fingers!)
- Bake the dough for approximately 20 -25 minutes. (Since how thick you spread the dough will vary, check it periodically to ensure it is not over cooking.)
- The done crust will be a golden, light brown color.
- Remove from oven and let cool a few minutes.
- Mix the two Tablespoons olive oil and crushed garlic together and spread evenly over crust.
- Spread the roasted tomatoes evenly over the crust.
- Place fresh mozzarella slices so that they touch and cover the entire crust, leaving about a 1/4 inch around the edges for the crust.
- Bake at 375 for about 12 – 15 minutes until cheese is bubbling.
- Wrap the remaining, cooled crust in plastic wrap and freeze for another time – we’ll be making another pizza recipe you can use this for next week!
To assemble pizza
- Spread the 2 tablespoons of olive oil evenly on the crust. Sprinkle the pressed garlic cloves evenly on top of the olive oil. Top with an even layer of the mozzarella cheese.
- Bake in the oven at 375 for 5-8 minutes or until the cheese is melted.
- Top immediately with sun dried tomatoes and arugula.
- Garnish with parmesan cheese if desired.
Made this recipe and have the extra crust? Great! Save it, we’ll be sharing another awesome pizza recipe next week that you can use that crust for… that is unless you want to make this pizza again. Who are we to stop you?