One lovely morning I got out of bed thinking all was right with the world.
Until I went downstairs and found my sisters. Hungry sisters.
“Linnaea,” they said, “We are hungry.” (Actually they said it in Pig Latin. I’m translating here).
Merciful sister that I am: “Don’t worry, angels, I shall feed you.” (It didn’t sound quite so good in Pig Latin).
“Oh, thank you, Linnaea, and in return, we will serve you forevermore.”
“That’s not necessary, my darling sisters.”
Okay, fine. That wasn’t how the exchange went. Rewind.
“Linnaea,” they said, “Give us some food. We’re hungry.”
“Too bad, little pigs.”
“We’ll help you make it, O merciful sister.”
“And we’ll do your chores for the next two years.”
“And we’ll also take pictures of your hands as an added bonus.”
“All right then.”
“Oh, thank you! Your generosity shines like a star.”
Okay, so maybe the exchange didn’t go quite like that either (I wouldn’t want you to think that I enslave my sisters, though it’s possible I do).
The Generosity Shines like a Star part is true though. It’s a common saying in our house. Especially when my little sisters want something from me.
And, so, we made apple pizza. They chopped the apples. I made the dough. They took pictures of my hands. I told them where to stand.
I tried to make a how-to video to go with this, but it’s extremely hard to make a how-to video when all of your sisters are watching nearby and laughing their heads off.
Meanwhile, besides making apple pizza with my little pig sisters, I’ve been busily creating a new website.
Don’t worry, I Am Gluten Free won’t be abandoned. In fact, it may be all the more active. And either way, I think you’ll be able to benefit from the new website just as you benefit from this one.
Okay, here’s my new creation in all its grandeur (click image to visit website):
Or are you sort of unsure what it even is?
Neverfear, I’ll tell you. It’s a curated recipe website that gathers gluten free or paleo recipes from bloggers and organizes them so that people can find pretty much any recipe they’re looking for. You can see it live here.
Anyway, I think it could become pretty cool. But I need a little help. It would be wonderful if you’d be willing to show your support and like the facebook page or maybe sign up for the newsletter in the form below.
Thanks a lot for reading (and for helping me out with my new website). And now, on to the delicious apple pizza recipe (since there’s really no point in keeping you waiting, right?) Scroll below the recipe for step-by-step photos.
- --Yeast Ingredients--
- 1 cup warm water
- 2 tablespoons yeast
- 2 tablespoons sugar
- --Dry Ingredients--
- 1 ¾ cup rice flour, plus ½ cup more to be added later
- ¾ cup cornstarch (or a half and half potato/tapioca starch blend), plus ¼ cup more to be added later
- 2 ½ teaspoons xanthan gum
- 1 ¼ teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- --Wet Ingredients--
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 2 large free range organic eggs
- 1 / 3 cup warm water
- --Apple Ingredients--
- 8 medium sized apples, sliced thin (see pictures).
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 3 tablespoons butter (if you can’t eat dairy, use coconut butter or oil—preferably butter)
- Grease two large cookie sheets with butter. Preheat the oven to WARM.
- Place a sheet of wax paper on your work surface and sprinkle cornstarch/tapioca starch/potato starch over the wax paper.
- Whisk the yeast ingredients together in a bowl, then place them in the oven to proof. See notes for how to proof yeast.
- Turn the oven off while the yeast is in there proofing (you don’t want it to get too warm).
- Mix the dry ingredients together in another small bowl.
- Blend the wet ingredients together in a large bowl with your electric mixer.
- Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed.
- Turn the blender to low and slowly pour the dry ingredients into the mixture. Turn mixer to medium speed and blend for one minute.
- Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting.
- Add the extra ½ cup rice flour and ¼ cup cornstarch to the mix and beat until just blended.
- Spoon the batter onto the cookie sheet in about ½ cup of batter per scoop. Drop batter on like drop biscuits about 3 inches apart.
- Sprinkle with cornstarch.
- Flatten with your fingertips until between ⅛ of an inch to ¼ inch thick.
- Place in the warm oven and turn the oven to OFF.
- Allow to rise for 30 minutes.
- While the pizzas are rising, prepare the apples. Slice them into thin slices and dump the slices into a large saucepan. Add the remaining ingredients and turn to medium-low heat. Cover and allow the apples to soften for 15-20 minutes, stirring occasionally to prevent burning. You may have to add more butter/oil, but remember that you want to keep the amount of liquid in the pan fairly small. Just enough to prevent burning (otherwise your pizza crusts will be soggy).
- When the pizza is done rising and the apples are softened, spoon the apples onto the pizza crusts and gently spread evenly over the crusts. Also, as soon as you remove the crusts from the oven, turn the oven up to 375 degrees F.
- Put in the oven and bake for about 25 minutes, until the apples are soft and the crusts are a golden brown color.
Okay, here’s what the batter should look like before you start plopping it on the pan. If it’s thinner than this, add more flour. Thicker, add more water. But only add a little at a time.
Plop the dough onto the pan:
Sprinkle with cornstarch/tapioca/potato starch
About this much:
Flatten gently with your fingers. If the dough is sticking, add more cornstarch.
Flatten until about this thick:
Allow to rise, then add the apple stuff:
Stick ’em in the oven and cook away.