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Your Allergy Chefs Barbecue Pizza Your Way - Your Allergy Chefs Allergen Free Pizza Crust Recipe|Gluten Free Barbecue Pizza Recipe
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best barbecue pizza

Barbecue Pizza Your Way

Yield 1 (12-inch) pizza

Free of: gluten and top 8 allergens.

Make perfect pizza at home!

Ingredients

Pizza Crust

2 tbsp olive oil, divided (1 tbsp + 1 tbsp)

2/3 cup sorghum flour

1/2 cup white rice flour

1/3 cup tapioca flour

1/2 cup gluten-free oat flour

1/4 cup potato flour (see recipe notes)

1 tsp granulated cane sugar

1/4 tsp white chia seeds

1 packet instant yeast (see recipe notes)

3/4 tsp salt

1 1/4 cups warm water (see recipe notes)

1 tsp cider vinegar

Toppings

1 bunch broccolini

1/2 cup prepared barbecue sauce

1 cup (4 oz) mozzarella-style cheeze shreds, such as Daiya

1 small onion, sliced and caramelized (about 3/4-1 cup caramelized)

1 cup thinly sliced mushrooms

3/4 cup fresh pineapple, diced

1/4 cup pickled jalapeños, drained

Instructions

  1. For pizza crust, preheat oven to 400-degrees F. Lightly coat a (12-inch) pizza pan with 1 tbsp oil. Set aside.
  2. Whisk together the 5 flour types, sugar, chia seeds, yeast, and salt in a stand mixing bowl. Set aside.
  3. In a small bowl, combine water, remaining tbsp of oil, and vinegar.
  4. Add liquid ingredients to the dry. Mix with paddle attachment just until ingredients are combined, about 10 seconds. Remove from bowl and knead by hand until dough comes together, about 30 seconds.
  5. Transfer dough to prepared pizza pan. With palms of your hands lightly greased with oil, spread dough with heels and palms to form a shell.
  6. Bake approximately 25 minutes, until crust is cooked and golden. When done, remove from oven and slide crust onto a screen. Set aside.
  7. Keep the oven at 400-degrees F, unless you are preparing the crust in advance. 
  8. To finish pizza, begin with broccolini. Prepare an ice bath by filling a medium bowl halfway with ice and water. Set aside. Wash and trim broccolini. Cut into 3 to 4-inch pieces.
  9. In a medium saucepan, bring about 2 inches of water to a boil. Place broccolini in a steamer basket and set in saucepan. Lower heat to a simmer. Cover and steam for 3-4 minutes, until crisp tender. Remove steamer basket from pan and plunge broccolini in the ice bath to stop the cooking process. When cool, drain and set aside.
  10. Using original pan or a pizza screen, spread sauce on prebaked crust. Top with mozzarella cheese alternative, followed by onions, mushrooms, broccolini, pineapple, and jalapeños.  
  11. Bake approximately 10-12 minutes, until done.

Variations

Allergic Living's Brussels Sprouts, Prosciutto, and Caramelized Balsamic Onion Pizza

We first created this pizza crust for Allergic Living Magazine, topping the crust with Brussels sprouts, prosciutto, and caramelized balsamic onions. Click here for the recipe.

Sausage, Caramelized Onions & Mushrooms

Spread 1/2 cup barbecue or pizza sauce on prebaked crust. Top with 1 cup caramelized onions, followed by 1-1/2 cups mozzarella-style cheeze shreds, and 1 cup thinly sliced mushrooms. Bake for 10-12 minutes. Remove from oven and arrange 2 Beyond Sausage links (or your favorite sausage) that have been sliced on the diagonal and baked in a 400-degree F oven for 5-8 minutes.

Notes

  • Potato flour and potato starch are not the same. Potato flour is made from whole potatoes while potato starch is only from the starch.
  • Fleischmann's has an instant fast-acting yeast as well as a pizza crust yeast. Both work equally well. Unlike active dry yeast, instant dry yeast, sometimes called rapid-rise or quick-rise yeast, does not have to be dissolved in water.
  • Yeast is a living organism, and starts dying at 120-degrees F. So it's important to use only warm water, between 100 and 110-degrees F.
  • Many pizza pans need to be seasoned before first use and re-seasoned periodically. Re-seasoning according to manufacturer's instructions prevents pizza dough from sticking.

Courses Mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/barbecue-pizza-your-way/