{"id":3027,"date":"2012-04-04T08:46:51","date_gmt":"2012-04-04T15:46:51","guid":{"rendered":"http:\/\/www.nexusnewspaper.com\/?p=3027"},"modified":"2012-04-03T13:02:45","modified_gmt":"2012-04-03T20:02:45","slug":"3027","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2012\/04\/04\/3027\/","title":{"rendered":"Earthy Edibles<\/i>: Fancy-pants pizza"},"content":{"rendered":"

Finally, a gluten-free pizza crust that tastes delicious and isn\u2019t just a dry cracker with toppings on it! This pizza dough recipe saved my life. And while it\u2019s not quite the same as viciously tearing into a greasy slice downtown after the bars close, your taste buds and your tummy will thank you in the morning.<\/p>\n

Arugula and smoked cheddar gluten-free pizza<\/p>\n

Prep time 1 hour 10 minutes<\/p>\n

Note: Feel free to use 3 \u00bd cups of your favourite gluten-free flour mix instead of the mix suggested here. You may have to use a little bit less or more water to get your dough to the right consistency.<\/p>\n

\"\"<\/a>
(Photo by Keira Zikmanis\/Nexus).<\/figcaption><\/figure>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

Crust<\/strong><\/p>\n

4 tsp active dry yeast<\/p>\n

\u00bd cup warm water (not hot!)<\/p>\n

\u00be cup tapioca starch<\/p>\n

1 \u00bc cup sorghum flour<\/p>\n

\u00bd cup white rice flour<\/p>\n

\u00bd cup oat flour<\/p>\n

1 tsp guar gum (optional)<\/p>\n

1 \u00bd tsp salt<\/p>\n

\u00bc cup olive oil<\/p>\n

1 egg, beaten<\/p>\n

 <\/p>\n

Toppings<\/strong><\/p>\n

3 small onions, sliced and caramelized<\/p>\n

3 tbsp olive oil<\/p>\n

\u00bd tsp salt<\/p>\n

2 cloves of garlic, minced<\/p>\n

3 \u00bd tbsp basil pesto<\/p>\n

2 cups mushrooms, sliced<\/p>\n

2 cups loosely packed arugula, de-stemmed<\/p>\n

1 cup grated smoked cheddar cheese<\/p>\n

\u00be cup grated cheddar cheese<\/p>\n

1 \u00bd tbsp raw sunflower seeds<\/p>\n

Pinch of salt and pepper<\/p>\n

 <\/p>\n

Directions:<\/strong><\/p>\n

Combine the yeast and warm water in a medium-sized bowl and set aside for a few minutes.<\/p>\n

In a separate, large bowl sift together the tapioca starch, flours, salt, and guar gum (if using).<\/p>\n

Once the yeast starts to bubble and the water has cooled slightly, whisk in the olive oil and egg. Stir the wet ingredients into the flour mixture, adding small amounts of water or flour if needed. The dough should feel soft and pliable, but not sticky or wet. Cover the bowl with a damp towel and let rise in a warm place for one hour.<\/p>\n

While the dough is rising, prepare your toppings. Slowly cook the onions in the olive oil until they become brown (carmelized), adding salt and more oil as needed. Add the garlic to the pan one minute before the onions are done.<\/p>\n

Preheat the oven to 425\u02c7F. Roll out the dough directly onto your baking sheet. Once it is as thick or thin as you desire, perforate the dough by poking it with a fork over its entire surface. Pre-bake the crust for six minutes. Now add your toppings in order, with the caramelized onions on top of the mushrooms, spreading them evenly over the crust.<\/p>\n

Bake the pizza for five minutes, then rotate the tray and bake for another five minutes or until done.<\/p>\n","protected":false},"excerpt":{"rendered":"

Finally, a gluten-free pizza crust that tastes delicious and isn\u2019t just a dry cracker with toppings on it! This pizza dough recipe saved my life. And while it\u2019s not quite the same as viciously tearing into a greasy slice downtown after the bars close, your taste buds and your tummy will thank you in the […]<\/p>\n","protected":false},"author":3,"featured_media":3028,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,72],"tags":[],"class_list":["post-3027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-april-4-2012"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/3027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=3027"}],"version-history":[{"count":3,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/3027\/revisions"}],"predecessor-version":[{"id":3030,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/3027\/revisions\/3030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/3028"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=3027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=3027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=3027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}