Monday night I found myself craving pizza, yet had no energy to throw one together. After a bout of stewing, brainstorming, and wandering around the kitchen aimlessly I had an idea.
Instead of making individual pizzas, which required multiple pieces of parchment, olive oil, and a big mess, I’d make a loaf of French bread and put the pizza inside of it! Oh, glory be. I wasn’t sure how I would do it, but I would.
After running the idea by the Hub (he agreed it would be magical), I sprang into action. The effort was well worth it.
Although this recipe uses my french bread recipe, I feel like it may have been tweaked a bit, so I’ll let you in on exactly what I did:
1 c milk + 1/2 c water
2 Tbl yeast
1.5 Tbl sugar
4 egg whites
4 Tbl olive oil
1.5 c tapioca flour (aka tapioca starch)
1 c white rice flour
2/3 c sorghum flour
2/3 c chickpea flour
2 tsp xanthan gum
2 tsp salt
1/2 tsp each: dried basil, garlic powder, onion powder, red pepper flake (these are optional and you can add whatever you like)
1 c shredded mozzarella cheese
32 pieces of gluten free pepperoni
Tomato sauce for dipping (I used Prego’s Roasted Garlic & Herb)
Here we go:
First things first: preheat oven to 375 degrees F.
In a microwave-proof measuring cup combine milk and water. Heat for about a minute, or until about 110 degrees F. Add sugar, stir to dissolve, then add yeast. Stir and set aside to proof.
In the bowl of a stand mixer (outfitted with a paddle attachment) combine flours, gum, salt, and herbs. Give it a quick mix to combine flours.
Once the yeast mixture has proofed (gotten bubbly), add the egg whites and olive oil. Give it a quick stir to combine, and add to flour mixture.
Mix at medium speed for about 2-3 minutes, or until thoroughly combined and smooth.
Lay out a large piece of parchment paper and drizzle with olive oil. Spread out the dough to make a rectangle about 15 x 12 inches. You can make it smaller (thicker) if you’d like. Next time I think I may even use only one half of the dough at a time to make it a bit thinner and fill it with pesto as an appetizer.
Once the dough is spread out, sprinkle with 1/2 c cheese, and lay the pepperoni out evenly. Top with the remaining 1/2 c of cheese.
Next, take the edge of parchment closest to you (or the edge of the table) and lift to roll the dough into a log, much as if you were making cinnamon rolls.
Let rise for about 15 minutes on the stove top. Bake for 20-30 minutes, or until golden.
Let cool for about 15 minutes before slicing. This is important because not only with the center of the loaf finish cooking, the cheese won’t run out when you slice it. However, I couldn’t help myself.
I sliced thick slices, and served it with tomato sauce, but I could imagine myself as a teenager ripping chunks off as I passed through the kitchen, so hey. Enjoy it any way you’d like. It’s not very pretty, but it is delicious, and is sure to kick any pizza craving in a pinch.