It's not exactly like the pizza place down the street, no, but it's pretty close. Beware and be warned, though, that this paired with a salad was slightly more than two very hungry people wanted to eat for dinner. (Swapping all the carbs for protein makes it really filling!) Must remember the trick of adding yeast for bread flavour in other recipes...
Original recipe here, http://www.cutthewheat.com/2013/05/cheesy-garlic-bread-grain-and-gluten.html?m=1
Ingredients (for bread base):
1 1/4 cup almond flour
1 Tbsp coconut flour
2 Tbsp olive oil
1/4 cup warm water
1 tsp yeast (or 1 pack)
1 tsp sugar (for the yeast to eat, not you)
1/2 cup shredded mozzarella cheese
1/4 tsp salt
2 tsp baking powder
1/4 tsp garlic powder
1/2 tsp xanthan gum (optional, to prevent crumbling)
Ingredients (for topping):
1 1/2 cup shredded mozzarella cheese
3 Tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp Italian seasoning
1/4 cup chopped crispy bacon
1. Preheat oven to 400 degrees.
2. In a small bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside.
3. In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum, stir well.
4. In another bowl, crack the eggs and scramble.
5. To the flour mixture, add olive oil and yeasty water mixture and stir well.
6. Add beaten eggs and stir. Then add the 1/2 C mozzarella shreds and mix gently until cheese is mixed well throughout.
7. Grease a 9x9 square casserole dish or large cookie sheet well. (If you want deep-dish-style dough, use an 8x8 casserole dish.)
8. Spread dough in casserole dish, or make a square / desired shape on cookie sheet.
9. Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. (The top may still look uncooked.)
10. While base is baking, rinse the yeasty-water bowl, melt the butter, and add the garlic powder, italian seasoning, and salt. Mix well, so you can brush over the top of the garlic bread base. If you don't have a brush, use a spoon to gently dribble in a grid pattern, so you get the whole surface. This'll stay molten when placed on top of the oven/stove.
10.5 This is also a good time to make the salad & set the table, and spoon half a cup of marinara sauce into a bowl for eating with the breadsticks.
11. Pull base out, contemplate hitting it with the pizza cutter to make discrete sticks for easy cutting later. Decide that's too much work.
12. Top the base with the bacon & the rest of the cheese. I also added some mexican cheese mix, because yummy.
13. Bake at 400 degrees for about 8 minutes or until cheese is melted.
14. For the final 2 minutes, turn broiler on to brown the cheese. Beware! Cheese goes from melty to smoking in .45 seconds flat - keep an eye on it!
15. Remove from oven and let stand for 5 minutes before serving.
That sounds good, Bri ... er, Wing. :)ReplyDelete
Oh... Gotta try that! :-)ReplyDelete
That sounds excellent - I have all the ingredients as I do a gluten free cornbread for a friend who has a spouse with celiac and trades me gluten free breads and baked goods for free range fresh chicken eggs.ReplyDelete