Gluten - Free White Pizza With Multicoloured Potatoes
From jo_jo_ba 13 years agoIngredients
- 1/2 head garlic, unpeeled shopping list
- 1 tbsp olive oil shopping list
- 1/2 small sweet potato (approximately "new potato" size) shopping list
- 1 small blue potato (approximately "new potato" size) shopping list
- 1 small yukon gold potato (approximately "new potato" size) shopping list
- 1 1/4 tsp instant yeast shopping list
- 1/3 cup white rice flour shopping list
- 1/3 cup brown rice flour shopping list
- 1/3 cup millet flour shopping list
- 1/2 cup potato starch shopping list
- 1/3 cup + 1 tbsp cornstarch shopping list
- 1 1/4 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/2 tsp guar gum shopping list
- 1 cup warm water shopping list
- 1 tsp honey shopping list
- salt and pepper shopping list
- 1/2 red onion, sliced thinly shopping list
- 1.5 oz fresh goat cheese shopping list
How to make it
- Preheat oven to 450F and line a 9x13" cookie sheet with parchment. Mist parchment with cooking spray and set aside.
- Wrap garlic in foil and roast 40 minutes, until soft. Squeeze cloves out of their skins into the bowl of a food processor and add the olive oil. Puree and set aside.
- Using a mandoline slicer or a very sharp knife, cut potatoes into very thin slices. Place into a bowl and cover with cold water. Set aside.
- In a large bowl, combine yeast, rice flours, millet flour, potato starch, cornstarch, baking powder, salt and guar gum.
- Add water and honey and stir well. It should look somewhat between a batter and a dough. If it's dry, add a little warm water.
- Spread batter evenly on the parchment lined sheet.
- Drain the potatoes and pat them dry.
- Cover the crust with alternating-colour slices of the potatoes.
- Sprinkle with salt and pepper and brush with the roasted garlic puree.
- Place on the bottom rack of the oven and bake 13 minutes.
- Top potatoes with red onion and crumbled goat's cheese.
- Return to oven and bake another 15 minutes on the lowest rack, until crust and potatoes are done and crispy.
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