Gluten - Free White Pizza with Multicoloured Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 250.5
- Total Fat: 4.4 g
- Cholesterol: 3.3 mg
- Sodium: 38.5 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
View full nutritional breakdown of Gluten - Free White Pizza with Multicoloured Potatoes calories by ingredient
Introduction
Sure, it's a bit of a carb fest - potatoes on pizza! - but you can't beat the incredible flavour you get from a simple, crispy crust, topped with roasted garlic, onions and chevre, not to mention three types (and colours) of potato! Sure, it's a bit of a carb fest - potatoes on pizza! - but you can't beat the incredible flavour you get from a simple, crispy crust, topped with roasted garlic, onions and chevre, not to mention three types (and colours) of potato!Number of Servings: 6
Ingredients
-
1/2 head garlic, unpeeled
1 tbsp olive oil
1/2 small sweet potato (approximately "new potato" size)
1 small blue potato (approximately "new potato" size)
1 small Yukon gold potato (approximately "new potato" size)
1 1/4 tsp instant yeast
1/3 cup white rice flour
1/3 cup brown rice flour
1/3 cup millet flour
1/2 cup potato starch
1/3 cup + 1 tbsp cornstarch
1 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp guar gum
1 cup warm water
1 tsp honey
salt and pepper
1/2 red onion, sliced thinly
1.5 oz fresh goat cheese
Directions
Preheat oven to 450F and line a 9x13" cookie sheet with parchment. Mist parchment with cooking spray and set aside.
Wrap garlic in foil and roast 40 minutes, until soft. Squeeze cloves out of their skins into the bowl of a food processor and add the olive oil. Puree and set aside.
Using a mandoline slicer or a very sharp knife, cut potatoes into very thin slices. Place into a bowl and cover with cold water. Set aside.
In a large bowl, combine yeast, rice flours, millet flour, potato starch, cornstarch, baking powder, salt and guar gum.
Add water and honey and stir well. It should look somewhat between a batter and a dough. If it's dry, add a little warm water.
Spread batter evenly on the parchment lined sheet.
Drain the potatoes and pat them dry.
Cover the crust with alternating-colour slices of the potatoes.
Sprinkle with salt and pepper and brush with the roasted garlic puree.
Place on the bottom rack of the oven and bake 13 minutes.
Top potatoes with red onion and crumbled goat's cheese.
Return to oven and bake another 15 minutes on the lowest rack, until crust and potatoes are done and crispy.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Wrap garlic in foil and roast 40 minutes, until soft. Squeeze cloves out of their skins into the bowl of a food processor and add the olive oil. Puree and set aside.
Using a mandoline slicer or a very sharp knife, cut potatoes into very thin slices. Place into a bowl and cover with cold water. Set aside.
In a large bowl, combine yeast, rice flours, millet flour, potato starch, cornstarch, baking powder, salt and guar gum.
Add water and honey and stir well. It should look somewhat between a batter and a dough. If it's dry, add a little warm water.
Spread batter evenly on the parchment lined sheet.
Drain the potatoes and pat them dry.
Cover the crust with alternating-colour slices of the potatoes.
Sprinkle with salt and pepper and brush with the roasted garlic puree.
Place on the bottom rack of the oven and bake 13 minutes.
Top potatoes with red onion and crumbled goat's cheese.
Return to oven and bake another 15 minutes on the lowest rack, until crust and potatoes are done and crispy.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.