Naturally sweet autumn pizza with cinnamon & coco dusting

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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.

Ingredients:

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

1tbs water

Method

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 tray and 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.

Eat - all in one go!

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