No.16: Caramelized Onion & Prosciutto Gluten Free Pizza
Try the topping with a slice of bread or pita and toast it for a couple of minutes. Good snack or appetizer if you’re looking for small portion food. Alternatively, you can even use a sheet of pie crust.
I admit that I’m not much of a pizza person. I grew up with “enough” of them, but never was my favorite. What it comes down to is the pizza sauce I’m not good with and it’s not the pizza itself. I’m just picky. I’m also the type of person that would drive 10-15 miles to get a slice from a place I know of just because they have a fantastic Cesar Salad Pizza. Their crust is thin, crunchy, and the dressing is out of this world. I get this insane craving of having a good slice once in a while but I don’t have the luxury to take that drive as much as I used to.
So when I’ve had the pizza stuck on my mind most of the day, I was in on a good fight for making it gluten-free. I usually go for the Gluten-Free Girl’s Pizza crust (with some adjustments). Minor problem… I haven’t replaced all flours that I lost. When I googled “gluten free pizza crust recipe” for the sake of searching, there are about 1, 180,000 search results returned. Yes, over 1 million results. Ah, ok, I have time. (rolling eyes)
I consider making pizza dough and bread into gluten-free definitely is a science. I can’t even remember how many times I made gluten-free breads that came out like rocks and had textures like sands. For a long time, I baked gluten-free biscuits as they are super easy and came out the same all the time. I just love the process of figuring things out and make me feel like an instant scientist. Gluten-free breads actually are delicious and also fun to bake if the understanding of basic bread baking is there with regular gluten flours because the concept of baking is the same.
Now going back to the pizza, I used white rice flour as the base of the dough this time but it can be substituted with brown rice flour. If you’d like more authentic gluten-free pizza crust, go for the Gluten-Free Girl’s Pizza crust for sure. Or you can use a regular pizza dough with this topping, or experiment with slices of bread for a quick appetizer or your 3 o’clock craving.
Caramelized Onion & Prosciutto Gluten Free Pizza using the white rice flour.
- 1 1/2 teaspoon Instant Yeast
- 1 teaspoons sugar
- 3/4 cup unsweetened soy milk or cow's milk
- 4 1/2 ounces white rice flour plus more for adjustments
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon fine sea salt
- 4 teaspoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 large yellow onion
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1/2 cup chopped prosciutto di Parma
- 1/4 cup shredded swiss cheese
- 1/4 cup shredded gruyère cheese
Preheat the oven to 450F.
To prepare the crust, place flour, instant yeast, sugar, cornstarch, tapioca flour, xanthan gum, and 1/2 cup of milk in a food processor and pulse a few times. Add sea salt, olive oil, and vinegar in the mixture and bring the food processor to low setting. With the processor running, add the rest of milk. Put additional 1 tablespoon of flour at a time until it forms a dough. On a lightly oiled surface with some flour sprinkled, knead the dough lightly a few times with palms of your hand by pushing forward. Leave the dough covered in a bowl or storage/freezer bag (closed) and set aside.
Meanwhile, heat the sauté pan with olive oil, butter, and garlic over high heat. Add onion and reduce the heat to medium. Sauté until it is golden, 15-20 minutes.
Lightly oil the pizza pan. If you don't have one, use parchment paper large enough to hold 12 inch pizza crust and sprinkle some flour. Place the dough on a pan or parchment paper. Press the dough to shape. Sprinkle additional flour if sticking to fingers/hands. Continue to shape until the dough becomes about 12 inch round. Pre-bake the dough on a pan or a parchment paper with pizza screen (preferably) at 450F about 12 minutes.
Place caramelized onions, prosciutto, and cheese on pre-baked pizza dough and bake again at 450F for another 12-15 minutes or until cheese is melted. Cool slightly before serving.
You can use a regular pizza dough or even bread with this topping and still enjoy the same flavor.
If using the active dry yeast, substitute instant yeast to 2 1/4 teaspoon (1 packet) of active dry. Active Dry Yeast requires proofing with warm liquid (in this case, milk) and sugar prior to mixing with other ingredients.
I'm not a doctor or nutritionist. As always, if you're concerned about gluten in ingredients for whatever the reasons are, please read the food labels on the package and see if they contain gluten. Here's the good article about common gluten terms used on food labels .
Adapted from myrecipes.com