Pizza is no stranger to this household. I’ve been making homemade pizza regularly ever since I got my hands on a copy of Artisan Bread in 5 Minutes a Day. It’s always fun changing up the toppings, but as my son got older and more into eating regular food I’ve ended up making regular pepperoni or sausage pizzas in an effort to have, well, no effort in getting a certain someone to eat at dinner.
When Jessica of ATX Gluten-Free sent out the first bits of information about the Gluten Free Pizza Party, I felt I was up for the challenge. OK, maybe not quite up for the challenge of making my own dough, gluten-free newbie that I am, but ready to make an interesting pizza that would please gluten and non-gluten eaters.
Easier said than done? Gluten-free dough has a multitude of issues, from being too gummy to too crisp, depending on the recipe and method. I decided to try one of the packaged mixes and go from there. I was pleasantly surprised by the number of gluten-free mixes my local grocery store carries. Not knowing anything about them, I went with the cheapest option, which was Chebe. There was a special foccacia version that had Italian spices, but I didn’t want anything to mess with my then-undecided toppings.
A trip to the farmers’ market remedied my ingredient malaise, as it so often does. Wild boar chorizo is something that has become one of my favorite things to cook with, and it’s starting to be hard to be without some in the fridge. Along with some vibrant baby spinach that must have been plucked from the field that morning, I was just about ready to go. All I needed was a sauce.
I typically use traditional tomato sauce, and I know tomato goes well with chorizo, but I wanted something special for this pizza, especially because I was using the gorgeous spinach. As luck would have it Jessica posted her recipe for gluten-free Béchamel and I knew I had my solution.
The hardest part of this pizza was getting the dough to work into a full pizza shape. With the lack of gluten it doesn’t have much stretch, and I ended up pat-patting it into shape as best I could. Next time I hope to get it flatter, as the center of the dough was still a bit gummy, but that didn’t detract from the taste.
And how was the taste? The spicy chorizo played off well with the smooth sauce and fresh spinach, and there was just enough crunch and chew to the crust for a really pleasant experience overall. We all gobbled it up, including my skeptical husband and the forever-picky boy. We probably won’t be making the permanent shift to gluten-free pizzas, but it’s good to know I can make a satisfying meal without feeling the slightest bit deprived.
Gluten-Free Wild Boar Chorizo and Spinach Pizza
- 1 gluten-free crust , or one package mix
- Béchamel sauce
- 3 ounces wild boar chorizo (substitute any bulk chorizo
- 1/2 cup shredded mozzarella
- Big handful baby spinach , torn into large pieces
- Preheat oven to 375. If you have a pizza stone, put it in now.
- Cook the chorizo over medium heat until browned. Meanwhile, prepare the Béchamel. Set both aside to cool, and drain the chorizo on paper towels if you wish.
- Prepare crust according to directions on the package. Pat out on a gluten-free cornmeal-dusted pizza stone into a pizza shape as best you can. The dough will not be as pliable as typical pizza dough, so just be patient.
- Spoon a layer of Béchamel over the dough, then sprinkle on chorizo and mozzarella.
- Bake for 30-35 minutes, then remove and scatter spinach over the top.
- Bake an additional 5-10 minutes, until edges are golden brown, spinach is slightly wilted, and cheese is golden.
For more tasty inspiration, check out my Pizza Night board on Pinterest!