Gluten Free Herb Focaccia

Focaccia Bread Art is something I have always wanted to try.  Encouraged by my recent success making a Caramelized Onion Focaccia, I decided to give it a go while I still have fresh herbs from my garden.  Here is my little masterpiece, a very simple first effort that I will definitely do more of!

I used chives for the stems, rosemary and oregano for the leaves, parsley and shallots for the flowers.  There is a bit of fresh thyme sprinkled throughout.  I wondered how the fresh herbs would taste in the finished product and they were delicious!

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INGREDIENTS:

PREPARATION:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.  Transfer the dough to a greased bowl and refrigerate for one hour.

Cut parchment paper to fit a quarter sheet pan and mist with cooking spray.  Place chilled dough in the center of the parchment.

Roll the dough into a rectangle, slide it onto the sheet pan and cover with oiled plastic wrap.  Let it rest at room temperature for 30 minutes.

Place a pizza stone in the oven and preheat to 425º.

Create dimples in the dough by pushing down with your fingertips.  Brush the top with olive oil and sprinkle with Italian Seasoning.  Here’s what I used.

Arrange the fresh herbs on your dough and brush them lightly with olive oil so they don’t burn.

Place the sheet pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

So pretty, I hated to cut it (at least not until I took pictures ????).  Use a pizza wheel to cut into squares.

Here’s the crumb shot!

Notes ♪♫ If you follow me, you know that I am a HUGE fan of Better Batter gluten free flour.  I used their Artisan Flour Blend in this recipe, it is a little miracle in a bag that I recommend for pizza and yeasted bread recipes.  Try it, you will not be disappointed (be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)!

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Gluten Free Caramelized Onion Focaccia

It seems like a lifetime ago.  In fact, it was over 20 years ago that I was a card-carrying member of the Cooking Club of America (anyone else?).  I had all the gadgets, the refrigerator magnets, and of course the magazine Cooking Pleasures.  I started making this focaccia bread, which appeared in the February-March 2000 issue for family get-togethers, and it quickly became my go-to for everything from dinners to parties to potlucks at the office.  Everyone loved it!

Today the club and the magazine are sadly, no more.  The recipe, long ago crumpled into a folder had been abandoned since my Celiac diagnosis.

Something made me think of it the other day, maybe the upcoming holidays or just reminiscing about things I used to bake.  So, I decided to dig out the recipe and try adapting it to be gluten free.  How did it come out?  Take a look!

Inspired by Cooking Pleasures Magazine, February-March 2000 issue

Note ♫ I used, and highly recommend Better Batter Artisan Flour Blend for this recipe.  This is my favorite gluten free flour blend for making breads and pizza, try it and I promise you will not be disappointed!

***** CLICK HERE — Be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase of Better Batter *****

This post contains affiliate links.

Ingredients:

Preparation:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.

Transfer the dough to a greased bowl and refrigerate for one hour.

While the dough rests, make the caramelized onions.  Use a heavy skillet, covered braising pan or Dutch oven.  Over medium heat, add 2 tbsp. butter, 1 tbsp. olive oil and all of the onions.  As the butter melts, stir to coat the onions.  Cover and cook over medium low for 20 to 25 minutes or until the onions are translucent.  Then uncover, continue cooking over medium-low heat for 30 to 40 minutes or until onions are golden brown, stirring frequently.  Set aside to cool.

Place a pizza stone in the oven and preheat to 425º.  Cut a piece of parchment to fit a perforated 16″ pizza pan.

Hint: Trace your pan onto the parchment paper and cut for the perfect fit.

Mist the parchment with cooking spray and roll the dough into a round.  Slide it onto the pizza pan, cover with oiled plastic wrap and let it rest at room temperature for 30 minutes.

Create dimples by pushing down the dough with your fingertips.  Spread the caramelized onions evenly over the dough and brush the edges with olive oil.

Place the pizza pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

This is it, the minute you cut into the focaccia and hear that crunch!  Cut into wedges and serve.

Notes ♪♫ Caramelizing the onions is time consuming, but so worth it.  Take your time, and don’t rush the process.  Use a good heavy pan and stir, stir, stir- don’t walk away!  You will be rewarded with the most delicious decadent topping for this amazing focaccia.

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Gluten Free Sausage and Mushroom Pizza

Tales from the Cucina…

I got a new stove!  Recently my beloved stove of 10 years had a major malfunction.  Actually, I couldn’t turn the gas off and we had to call the fire department, oh my that was quite the night!  A few days later our repairman pronounced the stove DOA, and we were off to shop for a new one.  Fast forward one week, and this pretty new stove arrived.

Coincidentally we were also having our first heat wave of the summer.  It was over 90 degrees in the shade, so what did I do?  Yes, I cranked up the oven to 500º and made pizza!  Just to be sure everything was working properly, right?

Servings:  1 pizza – about 6 slices

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Ingredients:

Dough Ingredients:

  • 175 g. Better Batter Artisan Flour Blend
  • 1/4 tsp. salt
  • 1 tbsp. instant yeast or active dry yeast (note- if you are doubling the recipe use the same amount of yeast)
  • 7 oz. warm water (just under a cup)
  • 1-1/2 tsp. sugar
  • 1 tbsp. olive oil

Topping Ingredients:

  • 6 oz. gluten free Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • olive oil
  • Italian seasoning
  • fresh ground pepper to taste
  • 1/3 cup pizza sauce (use leftover from another meal or jar sauce)
  • 1/3 cup shredded cheese

Preparation:

The gluten free pizza crust in this post was made with the Artisan Flour Blend from Better Batter.  This is the flour I use and recommend for pizza.

To make the dough, combine warm water, yeast and sugar.  Proof for 10 minutes.  Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.  Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Cook the onions, mushrooms and sausage in olive oil.

Transfer the sausage and veggies to a colander and let them drain.

Remove the proofed dough from the refrigerator, it will have doubled in size.  Cut a sheet of parchment to fit your pizza stone.  Place the dough on the prepared parchment, sprinkle with flour and roll it out into a circle less than 1/2″ thick.

Brush with olive oil and season.  Let it rest at room temperature for an additional 30 minutes while you preheat the oven to 500º.  Place your pizza stone in the oven to preheat.

Spoon prepared pizza sauce over the dough and spread the drained toppings evenly.  Remember less is more when it comes to topping, just a few tablespoons of sauce so you don’t end up with a soggy crust.

Top with grated cheese of your choice.  I used cheddar, because we had some in the fridge left over from another recipe.  Slide the pizza, with parchment onto your preheated pizza stone.  After 5 minutes use gloves and tongs to carefully remove the parchment paper.  Continue baking for 15 minutes.

Remove to a cutting board, slice and serve.

Look at that crispy crust!  This was definitely a great way to christen my new stove.  Just a single pizza was enough for our small appetites but when I make it for company, I double the recipe.

Notes: ♪♫ Of course I missed having an oven, but we did not go hungry during that week without a stove!  Check out some of the air fryer meals that I made while we were waiting for our new stove to arrive in this post!

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Gluten Free BBQ Chicken Pizza

Ever since my Celiac diagnosis, I have slowly been recreating all of my favorite recipes to be gluten free.  Pizza has been one of “the last frontiers”!  Have I made gluten free pizza?  Sure, I’ve come up with a few acceptable recipes.  Here’s a Sausage and Mushroom Pizza with a Cauliflower Crust that was actually quite good.  I also made a Cauliflower Pizza with BBQ Chicken, a grain free version of today’s recipe.

Still, I was missing the real deal, the pizza that I used to make back in the day.  Then along came Better Batter with their gluten free Artisan Flour Blend, and everything changed.  This flour makes a gluten free pizza with the most amazing crust.  Just the right balance of crisp and chewy.  If you haven’t treated yourself to a bag of this extraordinary gluten free flour yet I hope this post will inspire you!

Today pizza is back in our dinner rotation.  BBQ Chicken Pizza is my favorite, and my “go-to” recipe.  It’s a crowd pleaser that both kids and adults love.  The sweet and savory toppings compliment the crispy gluten free crust.  It is the closest thing to the wheat pizza that I remember so fondly.

*** When you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Dough Ingredients:

Topping Ingredients:

  • 12 oz. boneless chicken breast, cut into 1/4″ medallions
  • 4 strips of gluten free bacon, cut into 3/4″ dice
  • 1 medium sweet onion, sliced
  • 1 dozen mushrooms, sliced
  • olive oil
  • gluten free BBQ Sauce (I like Stubbs)
  • gluten free BBQ Seasoning
  • 1-1/2 cups grated cheese

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Preparation:

Combine warm water, yeast and sugar.  Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Heat a large nonstick skillet on medium low.  First cook the bacon and drain on paper towels.  Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed.  Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning.  Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides.  Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone.  Place the pizza stone in the oven and preheat to 500º.  Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle.  Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas.  Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone.  After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper.  Continue baking for an additional 12-13 minutes.  When the first pizza is done, repeat with the second.  There it is!

Two pizzas will generously feed 3-4 people.  The crust was nice and crisp, even in the middle.

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend.  I have not tested the recipe with other brands, so if you do substitute be aware that results will be different.

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Cauliflower Pizza Wreath

Since this is Christmas week, I thought I would make a festive wreath shaped Cauliflower pizza!  Both gluten free and grain free, try this guiltless indulgence to balance out all those holiday cookies!

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Ingredients:

  • 4 cups grated cauliflower
  • 1/4 cup cream cheese, softened
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken thighs
  • 1/2 sweet onion, diced
  • 1/4 cup gluten free BBQ sauce (I love Stubbs)
  • 1 egg
  • Italian seasoning or seasoned salt
  • olive oil

Preparation:

Use a hand grater or electric chopper to make 4 cups of grated cauliflower.  I usually grate my own, but you can purchase pre-grated in the fresh or frozen section.

Cook the grated cauliflower for 3-5 minutes in a large nonstick skillet, with 2 tbsp. olive oil and 1/2 tsp. Italian seasoning.  Set aside to cool.

Toss the chicken thighs with 1 tbsp. olive oil and sprinkle with seasoning.  Bake for 1/2 hour at 350º.

Mix the cooled cauliflower with the beaten egg, cream cheese and gruyere cheese.

Line a pizza stone with parchment paper cut to size.

Spoon the cauliflower mixture onto the parchment and spread into a 1/2″ thick circle.

I used a small pinch bowl to make a circle in the center and scooped it out with a spoon.

Next use a spatula to create 8 sections and smooth the edges.  Brush with olive oil and sprinkle with more seasoning.

Bake for 25 minutes at 400º.  Meanwhile, cook the onion in a little olive oil until softened.  Chop the cooked chicken and add to the onion, drizzle with BBQ sauce.

Brush the baked cauliflower with more olive oil, especially around the edges and arrange the filling in an even layer.  Sprinkle with parmesan and drizzle more BBQ sauce.

Return to the oven for 5 more minutes to heat the chicken through and melt the cheese.

Notes ♪♫ Remember, a cauliflower pizza crust is baked separately from the toppings, which are added during the final 5 minutes of cook time.  That means any toppings you choose, like our chicken and onions must be fully cooked before adding to the pizza.

If you enjoyed this post, check out my Sausage and Mushroom Pizza on a Cauliflower Crust and my Cauliflower Cakes!

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Sausage and Mushroom Pizza with a Cauliflower Crust

Tonight I made a gluten free and grain free pizza with a cauliflower crust.  If you have never had a cauliflower pizza crust you will be amazed at how tasty it is, and without the grain you won’t be left with that overly stuffed feeling!  The most important thing you need to know about this pizza is that the crust and the toppings are cooked separately.  Only at the end are they assembled and finished together.  This pizza features my favorite Italian style toppings, sausage and mushroom!

As a main course, one pizza will be enough to serve 3 (2 slices each).

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. gluten free Italian Seasoning, divided
  • 1 cup Gruyere cheese, grated
  • 1 large egg
  • 6 oz. gluten free sweet Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • 1/3 cup sauce (use leftover from another meal or jar sauce)
  • 1/3 cup Parmesan cheese, grated
The Lazy Gastronome

Preparation:

Pulse the cauliflower in a food processor or mini chopper and measure 4 cups.  Do the same with the Gruyere cheese, you will need 1 cup.

Heat 2 tbsp. olive oil in a large nonstick skillet, and cook the cauliflower for about 3 minutes, stirring frequently.  Season with salt, pepper and 1/2 tsp. Italian seasoning.  When finished, transfer the cauliflower to a bowl and cool to room temperature (you don’t want the egg to cook).  To speed things up you can place it in the fridge for 20 minutes.

When the cauliflower has cooled, beat the egg, 1/2 tsp. Italian seasoning and the grated Gruyere cheese.  Stir in the cooled cauliflower until thoroughly combined.

Trace a large sheet of parchment to fit a pizza stone, and turn out the cauliflower mixture onto the parchment.

Use a wide spatula to spread the cauliflower in an even 1/2″ layer and neaten up the edges.  This spatula from Oxo was designed for flipping eggs, but I find it is the perfect tool for smoothing out the cauliflower.

Bake the crust for 20 minutes at 400º, then finish under the broiler for 3 minutes on high.  Here is the baked crust, golden and crisp around the edges.  Brush it lightly with olive oil.

While the crust is baking, cook the toppings in the same skillet with a little olive oil and remaining 1/2 tsp. Italian seasoning.  Remember, all toppings must be cooked through completely.  Drain the toppings after cooking, so they don’t weigh down the crust or make it soggy.

Spread the crust lightly with sauce, and add toppings in an even layer.

Finish with Parmesan cheese and broil for 3 minutes on high.

Grab the edge of the parchment and carefully slide the pizza onto a cutting board.  Slice into wedges and use a thin spatula to lift and serve.

Notes: ♪♫  If you enjoyed this post, be sure to check out my Cauliflower Pizza with BBQ Chicken, another gluten free and grain free favorite!

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