Having made this a few times now I must confess that initially I was in equal parts extremely doubtful, and yet totally freakin’ excited to try this naturally gluten free pizza dough by Sunny Anderson of the Food Network. How can it be possible I wondered, to take something that was, ok, very low on my veggie like-list and morph it into the base of one of the world’s most beloved foods…
All I can say is that much like the surety of sheep crossing the road while you’re driving through rural Italy, I love it when I’m proved wrong. Especially when it’s not only this deliciously wrong… but when it brings über nutrition to the table, and totally, even magically enables gluten free eaters to once again eat and enjoy pizza!
I’ve adapted the recipe so you can steam the florets on the stove top, rather than use a microwave, then mince them later. You really should however use a food processor. I’ve tried mincing with a knife and got much better results with the processor – it really aids in forming the crust without the bother of small holes.
You can make them any size you want, adjusting the cooking times and altering the toppings to please – just don’t go too heavy on them. Think Italian pizza, not North American. You can also add other ingredients: a sprinkling of grated Parmigiano to the dough (or the top for that matter!) adds great taste and helps with browning. A sprinkling of lovely dried Sicilian oregano over the sauce added another flavour profile.
Whatever size you do make, be sure to cook the base until it is browned both on the top and bottom – you’ll maximize the flavour.
Start experimenting. And don’t tell anyone what the dough/base is made of until they taste it!