Gluten Free Alfredo Pizza

 

    Here is a recipe for a gluten free and egg free alfredo pizza. Any toppings can be substituted out for your favorite cheeses, meats, or vegetables. 

Ingredients (makes about 6 servings of pizza) :

Dough:

1 cup cassava flour (can be replaced with 1 cup of the gluten free flour blend)

2 cups Pillsbury gluten free flour blend (any gluten free flour blend should work)

Flax seed (egg substitute): 1 tablespoon flax seed in 3 tablespoons water (let sit for about five minutes)

1 tablespoon honey

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 ¼ cups + 2 tablespoons club soda

Toppings:

Chorizo : 9 ounces

Mozzarella: 10 ounces

Muenster: 8 ounces

Spinach: 6 ounces (around 4 ounces)

Alfredo:

¼ cup butter

1 ¾ cup heavy cream

1 ½ tsp nutmeg

1 ½ tsp white pepper

1 tsp salt

1 ¼ cup Parmesan cheese

Mozzarella: 5-6 ounces

How to prepare:

Dough

1. Mix all of the dry dough ingredients in a bowl
2. Mix all of the wet ingredients into the dry ingredients
1. Make sure that the dough is equally consistent throughout. 
2. The dough should have a consistency approaching masa dough, damp but not wet. 
3. If necessary, add more club soda until the dough is wet enough.
4. The dough should form a smooth lump without cracks and without crumbling. 
3. Once mixed well, cover and refrigerate for ~10 minutes. 
4. Roll out dough, ensuring that the dough is similar in thickness. 1/4 inch thickness is what we used. Note that thinner appears to be better for gluten free crusts. A previous experiment with a thicker crust was tasty, but very, very dense. 
5. Brush well with olive oil, and place for 10 minutes in a 350 degree oven (Fahrenheit). Check for firmness and browning. If not brown, put in for another 5 minutes. 
6. Once finished pre-cooking, remove and set aside.  

Alfredo

1. While you're busy baking the dough, get your alfredo started.
2. In a pot or sauce pan, melt your butter on low heat. The secret is low and slow. Do not brown the butter, and keep the bubbles to a minimum. 
3. Once your butter is fully melted, slowly whisk in the cream. 
4. When your cream is fully emulsified, add in your spices, continuing to whisk. 
5. Now slowly add in your cheese to thicken. Continue to whisk until no cheese strands are pulled out of your sauce. 
6. Taste your sauce and adjust as needed. If you like a sharper, more cheesy flavor, add slightly more Parmesan. A more classic Alfredo will be more cream heavy. You can add more Mozzarella to thicken the sauce, but not overpower it. 
7. Once completed remove from heat and let stand. 

Toppings 

1. In a pan or skillet, this being a cast iron household, brown your Chorizo. This is to ensure the fatty, delicious sausage is well-cooked, and has the benefit of cutting down on the grease. 
2. While the Chorizo is browning, wash your spinach, and shred the cheese for topping. 
3. Assuming your dough has been baked, and your Alfredo is completed, begin spooning your sauce onto the dough. Once evenly coated, place the washed spinach on top. 
4. Next coat in Cheese. We used both Muenster and Mozzarella.
5. Next generously coat in Chorizo. Here is a good time to mention that even coatings of toppings are better. This lets the pizza cook the same, and keeps everything in place.
6. Now bake for 5 minutes, 
7. Then finish for 5 minutes under the broiler. The cheese should be caramelized.  
8. Remove and let rest for another 5 minutes.
9. Cut and eat (duh).

Chorizo

Pizza right before baking

Finished pizza