Gluten-Free Veggie Pizza
The method of this dough making is similar to old world fermentation styles that allow greater flavor profiles and improved texture to the bread product. It seems complicated, but the actual time involved is very little. This is a forgiving product and times can be varied.
For example, I took the dough out of the fridge at lunchtime, fully planning to make the pizza for dinner. But I got home from my workout and patted the dough out on the pan. I drizzled it with olive oil and covered with saran wrap and put it in a warmish spot, planning to make it late at night after I came back from drinks with friends. I actually did not make it until the next day at 11 am for an early lunch. It had risen perfectly by then and was delicious. It had been given 15 hrs in a 80 degree house to rise. I could of also stuck in back in the fridge, after 3-5 hrs of rise time, to cook when I was ready.
1 1/2 c garbanzo flour
1 c tapioca flour
1/2 c rice flour
1/2 t yeast
1 – 1 1/4 c water
2/3 c pecans
1/2 c basil leaves
1/4 c parsley leaves
4 cloves garlic
1/2 t rock salt (or 1/4 t regular salt)
1/2 t peppercorns
1/4 c olive oil
Mix dough overnight, in the am pull dough out of the fridge to bring to room temperature by dinner (3-5 hours). Add 1/4 t yeast to dough and knead well. Pat out in a circle with hard slapping motions on a well oiled pizza pan. Drizzle generously with olive oil and cover with saran wrap. Let rise 1 hr in a very warm place, or let sit out up to 15 hrs in 70-80 degrees.
Spread pesto over surface with a spatula.
Add any vegetables of your choice. Fresh spinach and already sautéed garlic (2 cloves) onions (3T) mushrooms (crimini and shiitake) and red peppers were used here.