Gluten Free Gourmet Pear Pizza (vegan option)

This is my new guilty pleasure. At least, I think I should feel guilty because it's pizza. But since it's healthy, there's really not much to feel bad about, so it's the best of both worlds - I get the thrill of being bad, but I know I'm really being good.

I mean look at it!! It's absolutely smothered in fruit AND vegetables!

Pears AND kale!

It might sound crazy, but it's utterly delicious. Think about these combinations...

Sweet (pears) and salty (feta - optional)
Soft (pears, again) and crunchy (kale & crust).

Oh yeah baby. Pizza night has been revolutionized.

Also, if you happen to be allergic to raw pears - like me - the cooking time can help kill the allergen proteins, so some of you might find this safer to eat than raw pears :) 

It's a very simple crust recipe. 

All you need to do is prep your crust, let it rise, pre-bake for a few minutes, prep your ingredients, then bake it all together. 

Topping ideas: thinly sliced pears, kale, basil, and feta (with a drizzle of olive oil)

Load it up nice and high (I added a tiny bit of shredded cheese to hold the kale down)

See how high I like to load it? Don't worry, this shrinks down.

See? Yum. I'm getting hungry again just looking at this...

Ingredients for Pear Pizza Dough (makes 2 pizzas)



For dough (makes 2 pizzas) 

1 1/4 c warm milk of choice or water (110-115F)
1 tsp sugar
1 Tbsp active dry yeast

1 c tapioca starch + extra for dusting
1/4 c chickpea flour (or brown rice or sorghum flour)
1 1/4 c brown rice or sorghum flour
1 Tbsp baking powder
3/4 tsp salt
2 tsp xanthan gum
1 Tbsp dried rosemary (optional)

1/4 c extra virgin olive oil + 2 Tbsp for brushing


For Toppings (for 2 pizzas)

1 ripe pears, cored, peeled, and thinly sliced
3-4 large kale leaves, washed and torn into bite-sized pieces
1/4 cup fresh chopped basil leaves
Feta cheese, crumbled (optional)
1 cup shredded cheddar cheese (or vegan alternative)
Salt for sprinkling


 Directions

To prepare dough:
Line 2 pizza pans with parchment paper.

1) Mix together milk / water, yeast, and sugar. Let sit approximately 7 minutes to proof yeast.

2) Sift together dry flours, baking powder, salt, xanthan gum, and optional rosemary. Pour yeast mix and 1/4 c olive oil in and mix for approximately 2 minutes, so that the flours absorb the liquid. This will create a somewhat gummy dough, not like glutinous dough.

3)  Divide dough between pizza pans. Sprinkle with tapioca starch and press out into pan, creating a thin dough. Brush with olive oil and set in a warm place to rise for 30-45 minutes, until doubled in size.

Bake dough in 350F oven for approximately 12 minutes to pre-bake it. If desired, you can cool the pizza crust, wrap and freeze them for later use.


To make the pizza

Preheat oven to 425F.

Divide toppings and spread pears, feta, kale, basil leaves, and shredded cheese over pizza crust. Sprinkle with salt and bake approximately 10 minutes, until dough is golden and cheese is melted.

The pizza can be reheated in the oven within a couple of days to crisp up the crust.


Enjoy!

What are your favourite gourment pizza toppings?

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