Ratatouille Pizza (Gluten-Free and Dairy-Free)

We love Ratatouille in any shape or form.  Lately it’s been in pizza form.  And as with the original, it’s delicious!  This is the third time I’ve made it and it never seems to get old.  Ratatouille Pizza is just a fancy way of saying vegetable pizza, I suppose.  I leave off the tomato sauce and cheese and pile on the fresh, sliced veggies and that’s it.  It’s super easy.  This is one pizza that will have you craving more veggies!

It all started when I decided to have a last-minute pizza party for our family.  We moved into an apartment complex last month.  It’s been an interesting transition after living in a house for the last five years.  We really had to downsize!  We gave away, sold or donated about half of what we owned.  It was kind of refreshing and kind of sad.  But pizza makes everything better, right?  After looking at several rentals, we chose to move to this new apartment because of its proximity to family.  A few of my husband’s cousins live in the same complex.  It’s been so much fun swimming every day and getting together for meals.

 

My kids always ask for homemade pizza, so one night I decided to go crazy and invite everyone over.  I ended up making around eight pizzas, I think.  I couldn’t bear the thought of not having pizza with them, so I pulled out my gluten-free flours and Gluten Free Goddess’ recipe.  Instead of sauce, cheese and pepperoni, I layered mine with loads of veggies from my CSA.  It turned out to be the favorite pizza, so I made a non-GF one too.  And now we can’t stop making it!

Ratatouille Pizza (Gluten-Free and Dairy-Free)

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A healthy veggie-loaded dairy-free pizza with a gluten-free crust.

• Total Time: 50 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• For gluten-free crust:
• 1/2 cup tapioca starch
• 1/2 cup sorghum or millet flour
• 1/2 cup potato starch
• 1/4 cup brown rice flour
• 1/4 cup glutinous rice flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 tablespoon organic light brown sugar
• 1/2 cup plus 2 tablespoons warm water (between 110 – 115ºF)
• 1/2 teaspoon organic light brown sugar – for proofing the yeast
• 1 1/8 teaspoons active dry yeast
• 2 Tablespoons good olive oil, plus more for pan
• 2 egg whites, lightly beaten (for vegan, use egg replacer)
• 1/8 teaspoon light tasting rice vinegar
• coarse corn meal, for sprinkling
• For toppings:
• Olive oil
• 10–12 (1/4-inch) slices eggplant
• 10–12 (1/4-inch) slices zucchini
• 1 bell pepper, cut into 1/4-inch slices
• 2–3 heirloom tomatoes, cut into 1/4-inch slices
• Thinly sliced red onion
• Sea salt
• Freshly ground black pepper
• Handful fresh basil, some whole leaves and some julienned

Instructions

1. For gluten-free crust: Preheat oven to 400 degrees F.
2. Stir the yeast and 1/2 teaspoon of brown sugar together with 1/2 cup of the water and let stand for 10 minutes until dissolved.
3. Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it’s too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
4. Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you’re using a rectangular baking sheet, it probably won’t reach the edges.) Make sure it’s even. Add a little more oil to your hands if you need to.
5. Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil.
6. For pizza: Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Place back in the oven for 10 minutes. Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper. Bake again for 5-10 minutes or until the crust is golden brown and the vegetables are tender. Before serving top with the basil.

Notes

Crust recipe source: Gluten-Free Goddess

• Author: Lindsey Johnson
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Italian