Monday, January 2, 2012

Pumpkin Prosciutto Pizza (Almond Flour Crust)

The nice thing about grain free and sugar free diets is they encourage you to eat foods that are highly nutritious and satisfying- like this Pumpkin Prosciutto Pizza.  I based this pizza recipe on one I ate recently at Rustico.  Mentioned in my GF Restaurant Guide, Rustico is part of The Neighborhood Restaurant Group in Arlington, Alexandria and DC.  When I eat out, my main concern is eating safely, but my second concern is enjoying what I eat.  I love when restaurants are confident in preparing a GF meal that also reflects their committment to great food.  At Rustico, and other Neighborhood Restaurant Group Restaurants, like Tallula, I can eat a skillfully prepared GF meal with gourmet flavors, just like everyone else, it's wonderful.

When I finally made this pizza, I used a bunch of left overs.  So don't fret if you don't have all of the ingredients, I can think of lots of variations.  At Rustico they used a house made bolognese sauce and caramelized onions.  I waited until I made a meat sauce, which happened to be Venison, and then I saved some for this Pizza (it only uses a cup anyway). 

Pumpkin Prosciutto Pizza (Almond Flour Crust)
8 servings

Cheesy Pizza Crust
4 eggs
4 tsp olive oil
1 tsp salt
2 C blanched almond flour
1/2 C each shredded cheddar and swiss cheeses (or any other hard cheese you like)

Whisk the eggs, oil, and salt together
Mix in the blanched almond flour
Fold in the shredded cheese
Line an extra large or two medium baking sheets with parchment paper
Divide the batter in two and spread evenly to create two pizzas
Place in the oven and begin preheating to 350
Check the crusts once the oven has preheated, if they are dry to the touch they are ready to take out.  Otherwise, cook a few more minutes.

Sweetened Pumpkin Puree:
This pureed pumpkin is creamy and smooth, based on a traditional Afghan side dish.

1 can organic pumpkin
1/2 C honey
1/4 tsp salt
2 T olive oil
1/4 C palm sugar

Place ingredients in a sauce pan on over medium to medium high heat (you want it hot) and stir until everything is well mixed and heated. 
Remove from the heat and let cool.  Reserve 1 C for this pizza dish, save the rest for a great side dish at dinner, or used as a spread on a simple muffin.

Pumpkin Prosciutto Toppings:
1 C sweetened pumpkin puree
1 C tomato meat sauce of your choosing
8 slices of prosciutto
1 C crumbled goat cheese or farmer's cheese (low-lactose)

For each pizza, first spread 1/2 C sweetened pumpkin puree evenly on the cheesy pizza crust. 
Dollop 1/2 C of the tomato meat sauce around the pumpkin, then spread gently to even it out. 
Hastily tear 4 slices of the prosciutto and place those pieces over the tomato meat sauce.
Top with 1/2 C crumbled goat cheese or farmer's cheese
Return to the oven and cook another 10-15 minutes until the toppings are warmed through and the prosciutto has cooked a bit.
Remove from the oven and slice with a sharp knife or pizza roller into 8 pieces for each pizza. 

Here's a recipe with Pumpkin, Pear and Prosciutto (simply substitute a GF crust).  And over to the West Coast, Los Angeles Oven Works has a simple, but decadent looking recipe for Pumpkin Pizza with Caramelized Onions (and scroll down to see the Dessert Pizza Recipe- I can not wait to try this one!).  TasteSpotting is my new go-to for grain free inspiration, and it features a grain free Herbed Flatbread from my new favorite blog, Roost.


stampmonkey said...

This sounds delicious, but I'm new to the SCD way of life and thought palm sugar was illegal. ?? Would you recommend honey as a substitution or would the flavors be too off?

Many thanks,

Mollie Frances said...

Hi Christi,

You can absolutely leave the palm sugar out- it jsut adds more of a brown sugar flavor. I would try the pumpkin with the normal amount of honey and increase from there if you prefer it sweeter.

Good luck!

stampmonkey said...

Thanks so much, Mollie. I'll have to give it a try. ;)