Gluten Free Smoked Salmon Salad Pizza

Ingredients (for BB-CEC20):

Gluten Free Pizza Dough (makes 2 pizzas):

2 cups (296g) brown rice flour
1/4 cup (50g) teff flour
1/2 cup (60g) tapioca flour
1/4 cup (35g) corn starch
1 Tbsp. (8g) xanthan gum
1 tsp. (3.5g) baking powder
1-1/2 cups (360mL) water
2 Tbsp. (26g) olive oil
2 Tbsp. (40g) honey
1 tsp. (5.6g) salt
2 tsp. (7.4g) garlic powder
1 tsp. (1g) dried oregano
1 Tbsp. (8.6g) active dry yeast

Balsamic Vinaigrette (for 1 pizza):

1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. balsamic vinegar
1/2 Tbsp. red wine vinegar
2 Tbsp. olive oil

Topping (for 1 pizza):

3 cups spring mix salad
8-10 cherry tomatoes, cut in halves
3 Tbsp. thinly sliced onion
2 tsp. capers
1-2/3 cups shredded mozzarella cheese (gluten free)
2.7 oz. sliced smoked salmon (not seasoned)
1 Tbsp. chopped fresh dill
4 Tbsp. ranch dressing (gluten free)

Each pizza serves 2.

1

In a large bowl, mix the flour ingredients (brown rice flour, teff flour, tapioca flour, corn starch, xanthan gum and baking powder) well with a whisk.

2

Make sure the kneading blade(s) are properly attached and add the liquid ingredients (water, olive oil and honey) to the baking pan. Add the flour mixture from step 1, salt, garlic powder and dried oregano to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. Make sure that the yeast does not touch the liquid and salt.

3

Place the baking pan in the Home Bakery, and select course 11 for DOUGH course for BB-PDC20 model, REGULAR DOUGH course for BB-PAC20 model, or BASIC DOUGH course for BB-CEC20 model, and press START.

When the Add Beep sounds, thoroughly scrape down the flour and other ingredients from the sides of the Baking Pan to the bottom using a rubber spatula.

4

When the course completes, remove the dough from the baking pan onto a lightly floured surface. Cut the dough in half and form 2 smooth balls. If the dough is wet, lightly dust the surface of the dough. Cover with a cloth and allow to rest for 30 minutes.

5

Preheat oven to 375°F. Place parchment paper over a pizza pan and grease with 1 tablespoon of olive oil (not listed in ingredients). Wet your hands with water, take one of the dough and flatten to create a 10” circle with slightly raised edges. Use a fork and poke holes on the dough. Bake in a preheated oven for 15 minutes. It is recommended to bake the second pizza within the same day to prevent the dough from over-proofing.

6

While the pizza bakes, prepare the topping. In a large bowl, mix all ingredients for balsamic vinaigrette. Add spring mix salad, tomatoes, onions and capers and toss well with dressing.

7

When crust is baked, sprinkle shredded mozzarella cheese evenly on top and bake for an additional 3 minutes or until cheese is melted.

8

Remove crust from the pan onto a cutting board. Place pre-mixed salad and top with sliced smoked salmon and dill. Drizzle ranch dressing. Slice and serve hot.