Naturally sweet autumn pizza with cinnamon & coco dusting
November 23, 2014
I've wanted to make a sweet pizza for ages but making a sweet, healthy & gluten-free pizza has been pretty tricky, because most recipes use sugar, oil etc and either dont taste nice, or the dough doesn't hold together very well. I've adapted my recipe from a savory, gluten-free Jamie Oliver pizza recipe and also used brown flour - the result is a thin crispy base which has a grainy, nutty flavour.
For the base
7g Dry yeast
200ml Almond milk (you could also use rice milk, macadamia milk etc.)
400g Gluten free bread flour (plus a little extra for dusting)
x1tsp Xanthan gum
x1tsp Fine salt
x1 Large free range egg
1/2 tsp bicarbonate of soda
x1/2tsp White balsamic vinegar
x4 Figs - peeled
x3tbs Coconut oil
x1tsp Vanilla essence
For the topping
x3 tbs Greek yogurt
x10 plums or figs cut into quarters
x1 tsp honey - we keep bees at home so I used homemade, but organic is just as good
1/2 tsp cinnamon
2g dark chocolate
Pre-heat the oven to 220ºC/425ºF/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
Heat the milk and vanilla essence in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast. Mix well, then set aside for a few minutes until starting to bubble. Sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of coconut oil and the remaining milk, then pour it into the well, along with the yeast mixture. Add the flesh from the peeled figs. Gradually bring the mixture together with a fork until it forms a smooth dough.
In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size. I left mine in my airing cupboard.
Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking trayand cook for 12 minutes or until golden and crispy. Leave to cool.
For the topping, chop up your fruit and add to a pan with the water and honey and cinnamon - cover and leave on a low heat until the fruit has softened and is almost falling apart.
Once the fruit is stewed, add the juice to the Greek yoghurt, mix and spread over the cooled pizza bases. Gently place the fruit ontop, add the blueberries and grate over the dark chocolate.