Tuesday, September 23, 2014

Grain-Free Apple & Bacon Pizza

Forgive me... we have a lot of apples on hand here, so I'm trying to come up with a good balance of sweet and savory ways to use them this week.

I love apples on pizza, and this one really hit the spot. I used goat's milk cheddar, which was actually the perfect tangy foil for the sweet apple. I've made a similar pizza in the past and drizzled a little balsamic reduction on top; it would taste great here too if you're so inclined.

I'm still totally smitten with Paleo Spirit's grain-free pizza dough, particularly because it's both nut and dairy-free. It's so easy to roll out and achieves the perfect crispness.

Grain-Free Pizza Dough
adapted from Paleo Spirit

1 cup arrowroot starch, plus more for rolling out dough
1/3 cup plus 2 tbs. coconut flour (divided)
1 tsp. salt
1/2 cup olive oil
1/2 cup warm water
1 large egg, lightly beaten

Preheat oven to 450.

Combine starch, 1/3 cup coconut flour and salt in a large bowl and mix well. Pour in olive oil and warm water and stir. Add beaten egg and mix until well-combined. Add remaining coconut flour until the dough comes together.  It will be a soft dough that’s quite sticky to the touch. Place dough on a surface sprinkled with starch.

Knead it until it becomes a smooth ball that no longer sticks to your hands. Spread out a piece of parchment paper and lightly dust a rolling pin with a smidge more starch.

Roll dough out on parchment until it is even and fairly thin. Place the dough on the parchment onto a preheated pizza stone or baking sheet. Bake for 12 minutes.

Apple & Bacon Pizza
adapted from Cooking Light

1 batch grain-free pizza dough (see above)
2 tsp. olive oil
1/2 cup shredded goat's milk cheddar cheese
2 cups thinly sliced organic Fuji apple
2 tbs. chopped walnuts, toasted
1 tsp. chopped fresh thyme
2 nitrite free bacon slices, cooked until crisp and crumbled

Brush 2 tsp. olive oil over par-baked pizza crust. Sprinkle with shredded cheese. Spread apple slices over cheese. Sprinkle with walnuts, thyme and bacon.

Return to 450 oven and bake for 10-12 minutes or until cheese is melted and crust is cooked through.

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