Pizza

We definitely love wheat-based doughs at DUN, but at times cutting out some gluten is a good thing. Try this grainfree, glutenfree, dairy-free Pizza Crust

Ingredients

½ cup blanched almond flour

¾ cup tapioca flour

6 tbsp coconut flour divided

½ tsp garlic powder

1 tsp Italian herb blend

¾ tsp sea salt

1/3 cup warm water

1/3 cup olive oil

1 tbsp apple cider vinegar

1 egg, room temperature

Steps

Insert a pizza stone into the oven and preheat oven to 450 degrees. Grease a round pizza pan and set aside.

Combine the almond flour, tapioca flour, 3 tbsp of coconut flour, garlic powder, Italian herb blend, and sea salt in a large bowl. Stir all ingredients to combine.

Combine the water, oil, egg, and vinegar in a measuring cup and pour into the dry ingredients. Stir with a wooden spoon until a dough is formed.

Add 1 tbsp of coconut flour to bring the dough together into a dough that can be pressed into the pizza pan without sticking. Do not add more than 3 tbsp of coconut flour.

Press the dough into an even layer in the pizza pan.

Place in the oven and bake for 10- 12 minutes.

Add your toppings and return back to the oven for 12-15 minutes, depending on toppings.

Use this dough to create two of our favorite pizzas, the farm and mushroom madness.

The Farm Pizza

Ingredients

½ lb chicken tenders

1 sprig fresh rosemary

1 leek

5 sundried tomatoes packed in oil

8 oz fresh mozzarella pearls

Two handfuls baby arugula

Salt and pepper to taste

1 tbsp olive oil

Steps

Preheat oven to 525 degrees.

Cut the chicken tenders into bite-sized strips. Heat 2 tbsp of olive oil in a skillet over medium high heat. Add chicken and brown on all sides. Season with salt, pepper, and rosemary.

Clean and finely dice the leek, dice the sundried tomatoes, and add both items to the skillet with the browned chicken. Sauté for a few minutes, stirring often. Remove from heat and set the mixture aside.

Evenly spread out the chicken mixture on top of the already prepared crust. Add mozzarella pearls evenly on chicken mixture and top with a few handfuls of fresh arugula.

Place the pizza in a 525 degree oven for 12-15 minutes. The pizza is done when the cheese is melted and the arugula is wilted.

Remove from the oven. Cool, slice, and serve.

Mushroom Madness Pizza

Ingredients

1 large onion

8 oz fresh shitake mushrooms

4 oz white button mushrooms

4 oz cremini mushrooms

1 tsp sugar

3 tsp olive oil divided

4 oz goat cheese

Salt and pepper to taste

Garlic Aioli

2 cloves garlic

2 pasteurized egg yolks

1 tbsp lemon juice

1 tbsp white wine vinegar

½ cup virgin olive oil

Pinch of salt

Steps

Preheat oven to 525 degrees.

Thinly slice the onions and place in a cool frying pan with the sugar, 2 tsp of olive oil, and a pinch of salt. Turn the pan to medium low and cover. Let onions soften and caramelize. Stir onions occasionally to prevent burning.

While the onions are cooking, destem, clean, and thinly slice the mushrooms.

Once the onions have caramelized add 2 tsp of oil to the pan and turn the heat to medium high. Sauté the mushrooms and onions until the mushrooms have lost most of their moisture. Add salt and pepper to taste.

When the mushrooms are cooked, set aside.

Now it’s time to make the garlic aioli: Finely mince the garlic and combine with the egg yolks and the salt.

Break up the egg yolks with a whisk and gently beat.

Drizzle the oil into the egg yolks and beat vigorously with a whisk. If oil starts to build up on the surface, stop adding the oil and whisk until combined. Add all of the oil, making sure the sauce is thick.

After all oil is added, slowly drizzle in the lemon juice and vinegar, whisking continuously. You should have a runny smooth sauce.

Now it’s time to build your pizza: Lightly brush the prepared crust with olive oil, and drizzle a couple tablespoons of aioli on the crust, not too much, just enough to flavor. Cover the pizza with your mushroom and onion mixture, leaving room around the edges. Crumble goat cheese evenly on top of your pizza. Drizzle more aioli on top of the pizza.

Place the pizza in the center rack of a 525 degree oven and cook for 12-15 minutes. The pizza is done when the goat cheese is nicely browned and melted.

Remove from oven. Let cool. Cut and serve with the garlic aioli sauce on the side.