Gluten free caramelised pumpkin pizza

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Gluten free caramelised pumpkin pizza



For the yeast mixture:

  • 1 cup warm water
  • 2 teaspoons sugar
  • 1/4 teaspoon ginger powder
  • 1 sachet yeast

For the binder:

  • 1 1/2 tablespoons psyllium husk
  • 4 tablespoons olive oil
  • 6 tablespoons warm water
  • 2 teaspoons apple cider vinegar

To finish the pizza bases:

  • 160g potato starch
  • 100g sorghum flour
  • 25g tapioca flour
  • 1 1/2 teaspoons fine salt
  • 1/4 teaspoon ginger powder

To top the pizzas:

For the caramelised pumpkin:

  • 1kgg Japanese or Kent pumpkin
  • 4 tablespoons olive oil
  • 2 tablespoon floral honey (or maple syrup)
  • 2 tablespoon balsamic vinegar
  • Freshly cracked pepper and a sprinkle of salt, to finish

For the remaining toppings:

    • Mozzarella, freshly grated
    • Finely and freshly grated parmesan, to taste
    • Sprinkle of olive oil or chilli oil
    • Radicchio or rocket, to taste
    • An extra drizzle of honey, to taste
    • Fromager d’Affinois Blue, to finish Directions (Pas à pas recette = titre 3)


To make the pizza dough:

  1. Combine the ingredients for the yeast mixture in a large, non-reactive bowl. Put it in a warm spot (in winter, I like to use my oven with just the light on) and allow to sit for around 10-20 minutes. The top of the mixture should be slightly domed and very bubbly. Discard this mixture and start again if this doesn’t happen as it means your yeast is inactive and it will not raise the pizza dough.
  2. Combine the ingredients for the binder in a medium sized mixing bowl. Whisk to thoroughly combine, and then set aside to firm up. It should become a gloopy paste, with most of the oil incorporated.
  3. While you’re waiting, combine the remaining ingredients in a large, non-reactive mixing bowl. Add the yeast and binder to the mixture and use a spoon to stir thoroughly until no lumps remain. The dough should be quite wet. Cover it with a shower cap or cling film and allow to rise in a cool, non-drafty place for 1 hour or until doubled/tripled in size.

To make the pumpkin:

  1. Preheat the oven to 180 degrees Celsius. Combine all the ingredients in a bowl and mix to coat before pouring everything onto a lined baking tray. Place in the oven and cook for 30-40 minutes or until lovely and brown. Remove from the oven but leave the oven on.

To cook the pizza bases:

  1. Once the dough is risen and ready, line your baking trays with baking paper. Cut the dough into two or four pizzas using a blunt knife as it sits in the bowl. Thoroughly oil your hands (tops of fingers included) and pick up one piece. Place it in a baking tray, and use your hands to press it out into a pizza shape. You can make the pizza thinner or thicker depending on how you like it, but remember that this will affect cooking time.
  2. Use one hand to guide the edge of the dough as you press it out so you have nice smooth edges. You can also flip the very edges of dough back onto the pizza and secure them with a gentle press, before using baking paper to flip the entire pizza over. This will create the puffed edges of traditional pizza.
  3. One at a time, bake the pizza dough in a 200 degree oven for 10-15 minutes, thickness dependent. Remove it from the oven, ready to top.

To finish the pizzas:

  1. Top the pizza with the mozzarella and parmesan, followed by the pumpkin pieces and drizzle of oil. If you like, you can brush the edges of the pizza with honey mixed with water to give it a beautiful caramelised finish.
  2. Return the pizza to the oven (on a hot grill function) until the cheese is melted and browned. Remove from the oven and finish with radicchio, seasoning, extra chilli oil and Fromager d’Affinois Blue.
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