Gluten-Free Bacon Poutine Pizza

I’m a stickler for tradition with poutine. In order for it to be poutine, it HAS to have:

1. Fries
2. Proper sauce
3. Actual, fresh, NOT DEEP FRIED cheese curds.

I’m ok with the addition of most items (I like to add bacon and green onion slices to mine), so long as it has the basics, and doesn’t go OVERBOARD with the additions. Toppings shouldn’t eclipse the base ingredients, just accent them!

The other day, my friend Karine Charlebois posted about “Poutizza” (in THIS mini comic), and I knew I’d have to make some. Not only is actual poutine NOT available in Minneapolis, but hey – I’m gluten-free on top of it.

I did have to make some tweaks to my go-to poutine recipe, though. I decided on oven fries, as baking deep fried fries would give them a gross texture. Also, not a ton of sense going to all the extra effort and fat of deep frying, when they’re going to end up baked on a pizza anyway.

Also, I played with the viscosity of my sauce, so it would act as both poutine sauce, AND “pizza sauce”. The mozzarella cheese is considered part of the pizza, and not part of the poutine… because if you put shredded cheese on “poutine”, you don’t deserve poutine anyway 🙂

Told you I was a stickler 🙂

The crust on this pizza is great – not dry, crumbly, or gummy at all, just a great, doughy pizza. My not-gluten-free husband loved it, and insists that no one would know it was gf – it really has a great taste and texture!

He would also like to add: “I like the gravy as pizza sauce, it has that nice seasoned saltiness you expect from a pizza sauce but yet it’s completely different. It’s fun and different, and really good!”

Anyway.

Before I get to the recipe, one final thought: today is launch day for my Beyond Flour 2 Kickstarter!

I’m so excited for this book to come out – I’m already over 2/3 the way through developing it, and there are some amazing recipes in there. I’ve perfected a gluten-free samosa that even tastes great as leftovers, AND there are flaky, tasty, easy to make cracker recipes – that don’t cost a fortune – among all kinds of other delicious things.

So, if you love great gluten-free recipes, be sure to check it out and back it ASAP! (please and thank you!) The first day of a campaign is critical to its success – having a popular campaign right off the bat brings all kinds of perks from Kickstarter, and definitely increases the chances that it will successfully fund! 🙂

Backers will receive their copies at least a month before the general release, AND will get them for about 20% off the cover price!

Now, on to the pizza … enjoy!

Gluten-Free Poutine Pizza

Makes a 13-14″ pizza

Crust:

1 1/2 cups Warm water
2 tbsp Liquid honey
2 tsp Salt
1 Tbsp Active dry yeast
1 1/4 cups Light buckwheat flour
3/4 cup Brown rice flour
3/4 cup Sorghum flour
1/2 cup Potato starch (plus extra for rolling)
1 Tbsp Tapioca starch
2 tsp Xanthan gum
1/4 cup Olive oil

Poutine Sauce:

1/4 cup Butter
1/3 cup Brown Rice Flour
2 Tbsp cornstarch
2 cups beef broth
1 cup chicken broth
2 garlic cloves
1/2 tsp+ ground black pepper
salt to taste

Toppings:

1/2 of a 26 oz bag Crispy oven fries
1/2 lb Bacon
1-2 cups shredded Mozzarella cheese
1 pack FRESH cheese curds (~12 oz)
Green onions, sliced

Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer, combine flours, starches, and xanthan gum. Add olive oil, mixing until evenly distributed. Add yeast mixture, mix well. Dough should ball up a bit, but be a bit sticky. Cover loosely with plastic wrap, allow to rise in a warm area for 1 hour.

Preheat oven for the fries, make the sauce:

In a saucepan, melt the butter over medium-low heat. Add rice flour, stir well until fully incorporated. Continue to cook, stirring constantly, until flour mixture becomes the color of peanut butter. This is called a roux, and cooking it to this level will impart a nice, somewhat nutty flavor to the sauce.

Once roux has obtained the right color, whisk in cornstarch, until smooth. Once cornstarch is incorporated, slowly add broth. It will steam like CRAZY, so be careful. Stir as you go, until sauce is smooth. Taste, season with salt and pepper. Allow to simmer on medium heat for a few minutes, until slightly thickened. This is not supposed to be a super thick gravy! Once the sauce is a good consistency, remove from heat and set aside.

Prepare oven fries according to directions on package. Set aside.

Chop bacon into small pieces, fry until crisp. Set aside, reserving the drippings.

Preheat oven to 450F, if it’s not already at temperature from the fries. Line large pizza pan with parchment paper, if it’s not nonstick. Brush lightly with liquid bacon drippings.

Generously dust work surface with potato starch. Roll each dough into a large 13″ round. Transfer to pizza pan.

Using a pastry brush, spread a very thin coat of liquid bacon drippings over the entire top side of crust. Bake for 15 minutes.

Remove crust from the oven. Spread some poutine sauce over prepared pizza crust. Scatter Mozzarella across the pizza, followed by fries, curds, and more sauce*. Bake for another 10-15 minutes, or until mozzarella is bubbly and starting to brown. Remove from oven, top with green onions, serve hot.

* For more authentic poutine involvement, scatter mozzarella on pizza, bake for 10-15 minutes. Remove from oven, top with fries, curds, and hot gravy, and serve immediately. This will prevent the curds from melting all over the pizza!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

No comments yet.

Leave a Reply

CommentLuv badge