Pear-Gorgonzola Pizzas

Gluten-free | Vegetarian 

It has been a LONG week, you guys. Something warm, cheesy and delicious was in order. Using a delicious crust recipe I found from Wholehearted Eats, I wanted to add a sweet and salty topping which I definitely accomplished with sweet pears and salty cheese! The options are pretty endless with this recipe and the crust is very interesting to make with a great outcome. The crust doesn’t start out as a dough, but more of a thick cake batter instead. It’s gluten-free and vegan… well, vegan until I topped it with a ton of cheese that is. Success.

Ingredients

Crust (Makes 4-6):

  • 1 Cup Chickpea Flour
  • 3/4 Cup Light Buckwheat Flour (I used non-light buckwheat flour so it’s more of a prevalent taste, either works great)
  • 1/4 Cup Potato Starch
  • 1 tsp. Sea Salt
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 1/4 Cups Water
  • 3 Tbsp. Olive Oil
  • 2 tsp. Apple Cider Vinegar
  • Pinch Black Pepper
  • Pinch Dried Oregano

Toppings:

  • 8oz. mozzarella cheese
  • 1 pear (I used Bartlett)
  • 4oz. gorgonzola cheese
  • 1/4cup chopped walnuts
  • pinch oregano
  • drizzle olive oil

Directions

Preheat oven to 375f degrees. Line two baking sheets with unbleached parchment paper. Mix all dry ingredients in a bowl, separately, mix the wet ingredients. Pour the wet into the dry and combine, it should be the consistency of a thick cake batter, not a dough. Ladle the batter onto the parchment papers and flatten with the bottom of the spoon. Bake for 15-20 minutes.

Meanwhile, prep the toppings. Thinly slice the mozzarella and chop the gorgonzola cheeses. Slice the pear thinly, last, so it doesn’t brown! Once the crusts are done, take them out and drizzle a little olive oil on each, lay the mozzarella, gorgonzola, top with a pear slice and pop them back in the oven until the cheese melts (you can use the broiler if needed).

Chop the walnuts and top off the pizzas a few minutes before they’re done, you can bake a couple more minutes and you are all set (be careful not to burn the nuts). Serve and enjoy!

Before oven Before oven After oven After oven

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    hey thereI'm Alison

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