Homemade gluten free pizza bases with a rosemary and pumpkin sauce

To quote a semi-not-really famous milk advertisement in #straya, I just want pizza that tastes like real pizza. My eternal struggle with gluten free pizza bases is that they always taste like SOMETHING. Store bought taste like cardboard, cauliflower taste like cauliflower (shocking!) and so forth. When all I want is a pizza that tastes like a normal pizza.

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One thing I do not dig about traditional pizza, however, is the tomato paste base. Don't ask me why, because I honestly cannot rack my brain for a legitimate answer, but I don't enjoy tomato based things. Love tomatoes, love tomato paste, don't enjoy tomato based foods. Lol no idea. 

A quick note on the flours. When I first started making my own flour variations, I was turned off by the amount of different flours that were called for in recipes. Why should I buy four different flours when I can buy one gluten free mix? Don't they understand my study induced poverty?!

Tapioca flour, rice flour, potato flour and almond meal are essentially the only flours/meals I ever use. I think you can really make anything and everything with them. They are tasteless (in a good way) and, when combined, make excellent substitutions for their gluten-ous counterparts. I swear, they are so worth the $15-20 investment!

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INGREDIENTS

PUMPKIN TOPPING
600g-ish pumpkin (I got a quarter of a pumpkin and it happened to be 593g. Feel free to search for a 593g pumpkin piece, if you have some free time)
small handful of rosemary
glug of olive oil
1/2 cup firm ricotta
splash of milk, to loosen

BASE
1 sachet of yeast (7g)
1 1/2 cups of water
1 teaspoon brown sugar, or sugar of choice
1/2 cup of almond meal
1 cup of potato flour
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 tablespoon oil (I used olive)
1 teaspoon apple cider vinegar
1 tablespoon psyllium husk

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METHOD

1. Preheat the oven to 180 degrees Celsius. 
2. Remove the skin from your pumpkin and cut into medium sized chunks.
3. Glug some olive oil into a baking tray, and tear up your rosemary over the top. Add the pumpkin and set the timer for half an hour.
4. In the meantime, empty the yeast sachet into a bowl, and add 1 1/2 cups of warm water. Sprinkle the sugar on top, and set aside for five or so minutes.
5. In a large bowl, add your 1/2 cup almond meal, 1 cup potato flour, 1 1/2 cup rice flour, 1/2 cup tapioca flour and psyllium husk. Mix them up gooooooood.
6. Add the yeast mixture to the bowl, and combine well. Add the olive oil and apple cider vinegar, and mix again.
7. Cover the bowl with a tea towel and set it in a warm spot. I chose to put mine over a heating vent on the floor, which I covered with a towel first. Cause winter. On top of a heated oven, or in general warm weather, will also suffice.
8. Put a second timer on for half an hour to an hour (for the pizza bases to rise)
9. Back to pumpkin. Once the timer goes off, turn over the pumpkin and pop it back in the oven for another half hour.
10. Back to the pizza bases. Once the timer has gone off and the dough has risen visibly, divide it into three or four. On baking trays, place a piece of baking paper and one dough ball. I find it easiest with this dough to press it out directly on the baking paper, until it is thin (it will thicken up) and circular. 
11. Pop it in the oven for 10 minutes, and pull it out after that.
12. Back to pumpkin! phew. When it has been in an hour, take it out of the oven and pop it in the food processor. Add in the milk and ricotta, and pulse until a pumpkin puree has formed. 
13. Spread the pumpkin puree on the proved pizza base. Sprinkle sea salt and pepper over the top. Add your desired toppings (I used spinach, rocket, and cheddar cheese) and cook for a further fifteen or so minutes.
14. When the pizza is ready, pull it out and add your final toppings. I added some more spinach, goats cheese, and a fig, HEAVEN. 

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