Easy GF Pizza with Goat Cheese, Grapes, and Fresh Arugula
Sure, it’s hot outside! But during the past month, I’ve been making one gluten-free pizza every day at home, cranking my home oven up to 575F, and just seeing what happens when we throw caution to the wind and let the creative juices flow.
It began with a few simple experiments of different styles of pizzas: Thin crust, thicker crust, focaccia-style Sicilian pizzas, followed by cheese-stuffed crusts, fresh toppings, baked toppings, mixes of baked and fresh toppings with a drizzle of balsamic glaze, fresh olive oil, or hot honey. When it comes to pizza, I’m really open to it all.
And for people that say pineapple doesn’t belong on pizza: You should probably just stop reading and enjoy your day!
When it comes to my month of daily pizza trials, things quickly progressed into a brain dump of flavor combinations to use as toppings until I arrived at something truly worth sharing. To be honest, I liked every single pizza combination that I tried, but this was magnificent.
Some folks pointed out that this gluten-free “pizza” isn’t really a pizza at all—I hear you, and am inclined to agree. You can call it a flatbread if you like, or there are other names in other countries!
Sometimes, when you are experimenting with unique flavor combinations, I think the tomato sauce can be distracting, so I left it out here and stand by that decision.
But obviously, I love all types of pizzas and combinations of ingredients, and I firmly believe that sweet ingredients have their own place in the world of pizza toppings!
Instructions
8 stepsMix together the listed ingredients (excluding the toppings) until fully combined.
Preheat the oven to 550°F, or however high your oven goes!
Press the fully-mixed dough ball into a lightly oiled cast iron skillet, maintaining an even layer of dough across the skillet surface.
Right before your oven is preheated, heat your cast iron skillet on the stove over medium-high heat, to warm up the bottom of the skillet, which will begin to crisp-up the bottom of the pizza.
Once the bottom of the pizza is gently sizzling, add some thinly-sliced onions to the surface, place the cast iron skillet with the pizza into the oven, and bake your (mostly untopped) pizza for roughly 5 minutes, or until the surface of the crust is just beginning to take on some color.
After the first five minutes of baking, remove the pizza from the oven, and top with the cheese.
Bake for an additional seven or eight minutes, or until the cheese is melted and browned, and the onions are lightly browned on the edges.
Slice your pizza, add your remaining toppings such as the fresh grapes, cherry tomatoes, fresh arugula, basil, and balsamic glaze.
Recipe Notes
Serving Suggestion:
I like to add some freshly-cracked black pepper, red pepper flakes, and dried oregano to the finished pizza/flatbread.
Fresh basil and arugula is better added at the end, after baking.
Some zaatar spice blend would be nice here, perhaps added during the earlier stages.
