Gluten-Free Pineapple and Ham Pizza

Name: Gluten-Free Pineapple and Ham Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 2 teaspoons agave syrup or honey; 85 grams Canadian bacon, cut into 1-inch pieces; 4 servings Cilantro leaves, for garnish; 1 large egg white; 158 milliliters shredded smoked Gouda; 1 Juice of lime; 4 servings Kosher salt; 1 Tbsp extra-virgin olive oil; 177 milliliters pineapple chunks, thinly sliced; 79 milliliters pizza sauce; 397 grams large all-purpose potatoes (about; 0 smalls red onion, thinly sliced; 237 milliliters white rice flour; 118 milliliters tapioca starch; 79 milliliters warm water (110 degrees F)

Gluten-Free Pineapple and Ham Pizzan is a main course that serves 4. One serving contains 539 calories, 21g of protein, and 17g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. A mixture of gouda, onion, potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Special equipment: a ricer

Equipment you will use

Potato Ricer

Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round.

Ingredients you will need

Cooking Spray

Pizza Dough

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust.

Ingredients you will need

Crust

Dough

Equipment you will use

Baking Sheet

Remove and let cool slightly.

Meanwhile, toss the onions and lime juice in a small bowl and let sit at room temperature until the onions turn pink and soften slightly, about 10 minutes. Strain.

Ingredients you will need

Lime Juice

Onion

Equipment you will use

Bowl

Divide the pizza sauce, Gouda, bacon and pineapple between the 2 pizza crusts.

Ingredients you will need

Prepared Pizza Crust

Pizza Sauce

Pineapple

Bacon

Gouda

Bake on the preheated stone until the crust is golden brown and the Gouda melts, 8 to 10 minutes. Top with the pickled onions and cilantro.

Ingredients you will need

Pickled Onion

Cilantro

Crust

Gouda

Equipment you will use

Oven

Cut each pizza into 4 slices and serve.

Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Bowl

Pot

Stir together the warm water, agave and yeast in a measuring cup or small bowl.

Ingredients you will need

Agave

Water

Yeast

Equipment you will use

Measuring Cup

Bowl

Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

Ingredients you will need

Yeast

Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment.

Ingredients you will need

Rice Flour

Potato

Salt

Equipment you will use

Stand Mixer

Bowl

Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.

Ingredients you will need

Egg Whites

Dough

Yeast

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

Ingredients you will need

Dough

Wrap

Per serving: Calories: 330; Fat: 4.5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrate: 67 g; Fiber: 3 g; Protein: 6 g; Sugar: 3 g

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

7grams

package active dry yeast 2teaspoons

agave syrup or honey 85grams

Canadian bacon, cut into 1-inch pieces 4servings

Cilantro leaves, for garnish 1large

egg white 158milliliters

shredded smoked Gouda 1

Juice of lime 4servings

Kosher salt 1Tbsp

extra-virgin olive oil 177milliliters

pineapple chunks, thinly sliced 79milliliters

pizza sauce 397grams

large all-purpose potatoes (about 0smalls

red onion, thinly sliced 237milliliters

white rice flour 118milliliters

tapioca starch 79milliliters

warm water (110 degrees F)

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. One wine you could try is Cardella Winery Sangiovese. It has 5 out of 5 stars and a bottle costs about 19 dollars.