It all started when I decided to have a last-minute pizza party for our family. We moved into an apartment complex last month. It's been an interesting transition after living in a house for the last five years. We really had to downsize! We gave away, sold or donated about half of what we owned. It was kind of refreshing and kind of sad. But pizza makes everything better, right? After looking at several rentals, we chose to move to this new apartment because of its proximity to family. A few of my husband's cousins live in the same complex. It's been so much fun swimming every day and getting together for meals.
Ratatouille Pizza (Gluten-Free and Dairy-Free)crust recipe adapted slightly from Gluten-Free Goddess
For gluten-free crust:1/2 cup tapioca starch
1/2 cup sorghum or millet flour
1/2 cup potato starch
1/4 cup brown rice flour
1/4 cup glutinous rice flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 tablespoon organic light brown sugar
1/2 cup plus 2 Tablespoons warm water (between 110 - 115ºF)
1/2 teaspoon organic light brown sugar - for proofing the yeast
1 1/8 teaspoons active dry yeast
2 Tablespoons good olive oil, plus more for pan
2 egg whites, lightly beaten (for vegan, use egg replacer)
1/8 teaspoon light tasting rice vinegar
coarse corn meal, for sprinkling
For toppings:Olive oil
10-12 (1/4-inch) slices eggplant
10-12 (1/4-inch) slices zucchini
1 bell pepper, cut into 1/4-inch slices
2-3 heirloom tomatoes, cut into 1/4-inch slices
Thinly sliced red onion
Freshly ground black pepper
Handful fresh basil, some whole leaves and some julienned
For gluten-free crust:Preheat oven to 400 degrees F.
Stir the yeast and 1/2 teaspoon of brown sugar together with 1/2 cup of the water and let stand for 10 minutes until dissolved.
Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.
Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil.
For pizza:Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Place back in the oven for 10 minutes. Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper. Bake again for 5-10 minutes or until the crust is golden brown and the vegetables are tender. Before serving top with the basil.
Makes one 12-inch pizza to serve 4.
If you think this Ratatouille Pizza looks tasty, you might enjoy these recipes too!