Gluten Free Pizza in DeSoto

Classic MargaritaSavannah’s Smokehouse

122 South Main St. – De Soto, MO 63020

Savannah’s Smokehouse is getting back to it’s Italian roots (Savannah’s is owned by the same family that owned Lorenzo’s Italian Restaurant.)  A while back they decide to open a BBQ place and closed the Italian restaurant.

When I went Gluten Free I had to give up Lorenzo’s Pizza…. torture!

I LOVE Savannah’s BBQ.  The sauces are gluten free and delicious….. but I missed their pizza….. apparently I wasn’t the only one…. A few weeks back they announced that they would be adding pizza, burgers and lasagna to the Savannah’s menu.  So, of course, I was immediately messaging them to ask if they would have a Gluten Free crust…. and they said YES!!

Brian and I finally got the chance to visit Savannah’s tonight…. and it was AWESOME!  I was really excited that they brought back their signature pizzas.

SicilianI had the Classic Margarita – Roasted Garlic Butter Sauce, Mozzarella Cheese, Fresh Tomato and Fresh Basil.  So, so good.  My crust was just a little bit under-done… not bad, just a tiny bit.  (GF crust is finicky.) Brian’s crust was perfect, just the right bit of crispiness.  I know, since I grabbed a slice.  He ordered one of my other favorites, the Sicilian – Traditional Pizza Sauce, Mozzarella Cheese, Housemade Italian Sausage, Pepperoni, Capicolla Ham, Fresh Basil.  (I would also highly recommend the White Pizza – Roasted Garlic Butter Sauce, Mozzarella Cheese, St. Louis Pizza Cheese.  Okay, I’d recommend them all!)

I am SO excited that Savannah’s has added their Lorenzo’s Pizzas to the menu…. Delicious and Gluten Free! EEeep!

Be sure to visit Savannah’s and try… pretty much everything.

Gluten Free Thin Crust Pizza

Most times, I’m perfectly happy with our Cauliflower Pizza…. but sometimes I just want a real pizza.  One that tastes and feels like pizza.

IMG_8397

We have tried a number of frozen and prepackaged gluten-free crusts, but most have that grainy/sandy texture common in gluten-free replacements.

There are a few restaurants that we’ve visited that make a good gluten free pizza crust, but many seem to buy their crusts from the same place.  They’re okay…. but they still have that obvious gluten free texture.  PI Pizzeria makes a killer gluten free pizza, but they’re a bit of a drive for us.

Brian began experimenting with our new favorite gluten free flour replacement, Cup4Cup.  Cup4Cup IMG_8399behaves like regular flour and doesn’t have that grainy texture of many gf flours.  So far I’ve been able to use Cup4Cup in a number of recipes without mishap.  It isn’t as inexpensive as regular flour, but since we don’t make a lot of our old flour filled recipes anymore it balances out.

Normally when I write these recipes I tell you that you can use your favorite spices or oils… that you don’t have to use the Wildtree products that I suggest… that they’re just suggestions.  Well, for this recipe, I’m going to strongly suggest using the Wildtree Roasted Garlic Grapeseed Oil.  Practically insist.  It’s only two teaspoons, but the flavor really comes through in the crust.  Oh!  And the smell as it bakes.. OMG.  Trust me.  Invest in the Roasted Garlic Grapeseed oil.  There are a ton of uses and you will never regret the purchase.

IMG_8402Brian says I should mention his technique for pressing out the dough as well.  First plop the dough in the center of a greased pizza pan.  Next, using the edge of your hand and a rolling motion, press the dough to the edges of the pan.  It will be very thin, almost see-through.

IMG_8405Bake the crust for ten minutes.  It will have large cracks and be slightly browned on the top.  Next top the crust will all the yummy, delicious pizza toppings you adore.

Gluten Free Thin Crust PizzaIMG_8416

Ingredients 

Crust

Sauce

Toppings

  • Mozzarella
  • Anything else you like!

Directions 

In a stand mixer, using the paddle attachment, combine water, honey and yeast.  Let bloom, 5-10 minutes.  Add oil, salt and flour, stir until combined.

The dough should not be too sticky or too dry.  (Think: slightly gummy, but not sticking to your fingers.) Cover and let rise 20 – 30 minutes.

Preheat oven to 400º.

Lightly grease a pizza pan with olive oil.  Place dough in the center of the pizza pan and using the side of your hand (see photos) gently press the dough to the edges of pan.  Curst will be very thin, almost see-through.  Bake pizza crust for 10 minutes.

Top crust with sauce, cheese and toppings.  Bake for another 10 minutes or until cheese is golden and bubbly.

Cauliflower Pizza

Brian and I have been trying to stick to a fairly low-carb/high-fat diet…. Saying “high-fat” sounds insane, doesn’t it?  I’m reading the book The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet… (as soon as I finish I’ll post my review)… the gist of the book is that everything we’ve been told about fat is wrong…. Fat = Good.  But I’ll talk about the book in another post.  The Wheat Belly book is big on low carb… Atkins too… All encourage a Low-Carb/High-Fat diet.  The Low Carb part hasn’t been too challenging…. and we’ve been adding in more avocado and coconut oil.  We’re still losing weight and not feeling hungry.  Yay!

Most of the time we’re pretty happy with our new way of eating, but pizza…. it’s hard to replace pizza and stay low carb.  There are tons of gluten free pizza crusts on the market, but they are made with gluten-free flours and are high carb.

Hunting around on Pinterest I came across a recipe for Cauliflower  Pizza.  I had pinned dozens of different cauliflower recipes…. breadsticks, mashed “potatoes”, “macaroni” & cheese, but  I’d been hesitant to try messing with cauliflower…. it just seemed so fussy, but  I’ll admit it… I was so, so WRONG.

 

Cauliflower Pizza

Cauliflower Pizza

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1/2 tsp diced garlic
1/2 tsp garlic salt
Olive oil

Pizza sauce
Mozzarella cheese, shredded
Toppings of your choice

Directions:

Rice the cauliflower.  Take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Toss into a food processor and pulse until it looks like rice. (You can grate the cauliflower with a cheese grater, but that is a huge pain!  If you’re going to be cooking with cauliflower… get a food processor.)

Preheat the oven to 450 degrees.

Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Dump the cauliflower into a kitchen towel (I use a really thin one… I think it’s called a flour sack towel?) now twist the towel and squeeze the heck out of it.  Get as much water out of the cauliflower as possible.

Next, combine the cauliflower, mozzarella cheese and egg and mix well. Add the garlic and garlic salt. Transfer the dough to a greased pizza pan, and press into shape.

Baked at 450 degrees for 15 minutes.  The crust should be golden brown when done.

Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly.  3-4 minutes.