AuthorStacy SaundersCategoryBreads, DessertsDifficultyIntermediateLike a berry pie, except better, because it's pizza!
Yields: 1 dessert pizza, plus 2 crusts
Gluten free blend recipe: Basic white flour
Low Histamine Dairy Free Frosting
Preheat oven to 375° F.
In a mixer, using the dough hook, combine all dry ingredients.
Add the water, olive oil, and honey and mix on low speed until combined. Mix on medium speed for 3-4 minutes. The dough will be thick and smooth, not very sticky. You should be able to poke it with your finger and very little dough will stick to your finger. If it seems too thick and dry/heavy, add 1-3 Tb more water. Turn mixer on high to get it to mix extra water into the dough (make sure the cover is in place or you will get sprayed, don't ask how I know this😆).
Grease a bowl, then put the dough in it and cover with saran wrap. Let it rest in the fridge for 10 minutes. This makes the dough easier to work with.
Get out 3 pieces of parchment paper the size of your pizza pan. Spread olive oil over the paper.
Split the dough into 3. Take one section and roll out on parchment paper, using a greased rolling pin. For thin crust roll to 1/8" thick. Repeat with remaining dough.
Bake on the parchment paper on a pan for 12-15 minutes, or until lightly browned. I cook two crusts at a time, rotating them from top to bottom rack after 6-7 minutes of cooking time.
*Note: I recommend using the GF blend from Petite Allergy Treats linked above for this recipe. If you use another blend you may want to start with only 2 cups of flour and then add the liquids. If it seems too wet, slowly increase to 2 1/2 cups.
This crust freezes well, so if you don't want to make regular pizza in addition to dessert pizza, just freeze the 2 extra crusts.
After crusts have cooled wrap in saran wrap and place in the freezer. I like to put them on a cookie sheet so they freeze flat, and then I take the cookie sheet out after.
Warm frozen berries in the microwave for 30-45 seconds or until soft to the touch. Drain half of the juice. Combine berries with sugar and cornstarch and let sit for 5 min while you prepare the streusel. After 5 minutes, spread the berry mixture all over one pizza crust.
Combine all ingredients in a bowl and mix until small pebbles form. If it seems too dry, add a 1 tsp more non-dairy butter. Sprinkle over the blueberry filling.
Bake in the oven for 15-18 minutes, or until the berries are bubbling and the streusel is browned.
While the pizza bakes, make the glaze by adding 1 TB of water to the low histamine frosting. It shouldn't be able to drip right off the spoon, but should be able to slowly drizzle off a spoon. If it gets too runny add a bit more powdered sugar.
This pizza is worth every bit of the effort it takes to make it! It is SO delicious. My husband was skeptical, but when he tried it he absolutely loved it.
When you have pizza crusts and frosting in the freezer like I usually do, it is actually a quick & easy dessert.
I left part of the pizza without the streusel and glaze for Rosie, because she still doesn't tolerate the dairy free margarine we have. She loved picking all the blueberries off the crust and eating them!
The crust recipe was slightly adapted from Nicole Hunn's recipe from gluten free on a shoestring.You should really check out her blog, she has great recipes and she really knows gluten free baking. She does use dairy in many of her recipes, but usually has substitution options.
The streusel recipe was slightly adapted from http://www.amindfulmigration.com/cherry-pie-dessert-pizza-for-my-mom/
Ingredients
Directions
Preheat oven to 375° F.
In a mixer, using the dough hook, combine all dry ingredients.
Add the water, olive oil, and honey and mix on low speed until combined. Mix on medium speed for 3-4 minutes. The dough will be thick and smooth, not very sticky. You should be able to poke it with your finger and very little dough will stick to your finger. If it seems too thick and dry/heavy, add 1-3 Tb more water. Turn mixer on high to get it to mix extra water into the dough (make sure the cover is in place or you will get sprayed, don't ask how I know this😆).
Grease a bowl, then put the dough in it and cover with saran wrap. Let it rest in the fridge for 10 minutes. This makes the dough easier to work with.
Get out 3 pieces of parchment paper the size of your pizza pan. Spread olive oil over the paper.
Split the dough into 3. Take one section and roll out on parchment paper, using a greased rolling pin. For thin crust roll to 1/8" thick. Repeat with remaining dough.
Bake on the parchment paper on a pan for 12-15 minutes, or until lightly browned. I cook two crusts at a time, rotating them from top to bottom rack after 6-7 minutes of cooking time.
*Note: I recommend using the GF blend from Petite Allergy Treats linked above for this recipe. If you use another blend you may want to start with only 2 cups of flour and then add the liquids. If it seems too wet, slowly increase to 2 1/2 cups.
This crust freezes well, so if you don't want to make regular pizza in addition to dessert pizza, just freeze the 2 extra crusts.
After crusts have cooled wrap in saran wrap and place in the freezer. I like to put them on a cookie sheet so they freeze flat, and then I take the cookie sheet out after.
Warm frozen berries in the microwave for 30-45 seconds or until soft to the touch. Drain half of the juice. Combine berries with sugar and cornstarch and let sit for 5 min while you prepare the streusel. After 5 minutes, spread the berry mixture all over one pizza crust.
Combine all ingredients in a bowl and mix until small pebbles form. If it seems too dry, add a 1 tsp more non-dairy butter. Sprinkle over the blueberry filling.
Bake in the oven for 15-18 minutes, or until the berries are bubbling and the streusel is browned.
While the pizza bakes, make the glaze by adding 1 TB of water to the low histamine frosting. It shouldn't be able to drip right off the spoon, but should be able to slowly drizzle off a spoon. If it gets too runny add a bit more powdered sugar.