Pan Pizza with Tomatoes and Bacon

Oh…how I miss pizza! I long for the days of having a pizza delivered and pairing it with a cheap red wine and an oh-so-brainless chick flick. Alas, those days are long gone. But so are my dating horror stories and much of my insecurity. I’ll take being older and having food intolerances any day over that combo!

While it’s easy to find a good red wine to pair with pizza (thank goodness my taste in wine, and men, has improved!), it can be tricky to find a recipe for gluten-free crust that works well. I recently tried the Bob’s Red Mill gluten-free pizza crust mix, but the taste and consistency really fell flat. This recipe is SO much better! The left over bacon grease in the pan really imparts a deliciously smoky flavor to the crust, and it is almost like a salty biscuit. Delish!

My suggestion? Make this dish and reminisce about your youth. Remember all of your bad hairstyles, your poor choices, and your blind hope for the future. Are you where you thought you would be now? After you’ve gone through your list of fashion disasters and ex-boyfriends, think about where you are now. What 10 things are you the most grateful for? What can you do today that will make your heart sing with joy and really bring your mind to the present? Life is too short to be anywhere else!

Pan Pizza with Tomatoes and Bacon 

Serves 4

Toppings:

2-3 Roma tomatoes, sliced

1 package bacon (I used the Ends and Pieces at Trader Joe’s, but I didn’t use the whole package)

1 package shredded mozzarella cheese (you can use vegan cheese if you want!)

½ cup tomato pasta sauce of choice (I used the Rao’s Homemade Sensitive kind from Whole Foods)

Crust:

1 ½ cups gluten free flour blend (Trader Joe’s brand is great)

¼ teaspoon xanthan gum (can leave out if you wish!)

2 ¼ teaspoons baking powder

½ teaspoon sea salt

3 tablespoons olive oil

1 tablespoon honey (I substituted white sugar)

1/2 cup warm water

Instructions:

In a large bowl, mix flour, xanthan gum, baking powder, and salt. Add the olive oil and honey (or sugar). Blend until mixed well and lumpy. Add 1/3 cup warm water and stir. If the dough comes together easily, you don‘t need to add more water. If it does not, add more water by the tablespoon until dough holds together. Knead into a ball and cover. Let sit for about 10 minutes. Preheat your oven to 350.

Meanwhile, in your cast iron pan, add the bacon over medium-high heat and cook until crispy; you may have to work in batches. Set aside.  Reserve the bacon grease for other cooking ventures, but keep the pan coated with a bit of it. Let cool slightly.

When dough is ready, flour a surface and roll out. This was tricky for me. It kept breaking, so I kept adding more water, and then more flour…In the end, I just rolled out as well as I could, and then I transferred the dough piece by piece to the coated pan. I used my fingers to spread it out and make sure it was even.

Add your sauce, cheese, and tomatoes. Cook for 20-25 minutes, or until golden brown! Top with the crumbled bacon and enjoy!

Pizza crust recipe from: A Sweet Simple life.

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