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Apple Cheddar Pizza and a Gluten-Free Crust Option!
I love the fall. I think it’s my favorite season solely because I love going apple-picking at one of the local orchards (a benefit to living in the “country”). This year, we went to Averill Farms in Washington, CT where they grow delicious, organic apples. On busy weekends, they are packed with pickers, so it makes sense that there is a lunch option beyond the all-you-can-eat-while-you-pick apples lunch. This time, they had a pizza vendor, which was great for the kids (I had eaten prior to going since there is usually not much for me beyond the apples). They had a number of pizza options, but one that made me wish I could eat pizza was an Apple Cheddar pizza. My friend ordered it and the aroma was overwhelmingly incredible. I wanted so badly to taste it, but alas, this gluten-free girl stopped at the sense of smell.
Once home, I was on a mission to find the perfect gluten-free pizza crust recipe so I could duplicate the Apple Cheddar pizza to the best of my abilities. A while back, I reviewed a couple of packaged pizzas, but I still never found the one. Until now. I searched all over Pinterest and came across a crust recipe from the trusted King Arthur Flour company. I have to say, this is the best crust recipe I have encountered…ever. I scheduled a “pizza night” on our family menu, and then it was time to get cooking!
I purchased raw pizza dough for the rest of the family so that I would only be making one batch of pizza dough from scratch (a busy lady can only do so much in one day!) and set it to rise while I prepared the King Arthur Gluten-Free Pizza Crust recipe. I followed the recipe, but left out the powered milk. After reading through the comments on their blog, I found that it wouldn’t make a difference. Since I didn’t have it, I wasn’t going to run out at get it. Once the dough was ready, I pushed the dough out using wet hands onto a pan containing a puddle of oil, as mentioned in the recipe and on their blog as a must in order to get the dough to spread and to give the bottom an awesome crunch.
I baked the dough for 8 minutes and then removed it from the oven to add my toppings. Whether or not you use the gluten-free dough recipe or a gluten-filled recipe, the toppings for the Apple Cheddar pizza make for a delicious meal. Here’s what you’ll need:
Apple Cheddar Pizza
Makes one pizza
Pizza dough (use the link above or one of your choice)
1 apple – I used an Empire apple from Averill Farms
4 ounces natural, white Cheddar cheese, shaved off of a block
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper to taste
Make your crust according to the recipe/package. For the gluten-free recipe I used, I needed to par-cook the crust; for the raw dough I bought for the rest of my family, I could layer the ingredients right onto the raw dough. Cut the apple in half and remove the core. Then, slice the apple as thinly as possible. If you have a mandolin, use it, or if you have a steady hand, use a knife. Shave the cheese into thin slices.
Layer the cheese on top of the crust, then layer the apples in one thin layer. Sprinkle the herbs on top and then add the salt and pepper. Cook the pizza according to the crust directions. For the gluten-free crust, I cooked the pizza for an additional 10 minutes, while the raw dough cooked for 20 minutes from beginning to end. Once the cheese is melted and the crust is firm, remove it from the oven. Cool slightly before cutting.
My son made an Apple Cheddar pizza on his crust and he loved it too. He tried mine and liked the gluten free crust as well. My daughter was less adventurous and made a traditional pizza using my Roasted Grape Tomato Sauce (I froze batches of it).
I sat down to take my first bite of homemade pizza and I almost cried at the experience. The crust was doughy and crunchy at the same time. The cheese was silky smooth (I have challenged cheddar cheese and can now tolerate it, with a lactase pill!!) and the apples were sweet and crisp. It was delicious and filling. We all had an amazing dinner.
I must say that the King Arthur Flour gluten-free pizza crust recipe was very easy to make. I read that you can make the dough and freeze it. I plan to make multiple batches next time so we can all eat the gluten-free recipe, regardless of the toppings! That said, the Apple Cheddar pizza was a winner and I can’t wait to eat the leftovers!
Tell me, do you have a favorite pizza crust recipe or pizza topping?
xo
B
Beth Rosen
Eating Attitudes™ & Gut Expert
Beth Rosen, MS, RD, CDN is a Registered Dietitian and owner of Beth Rosen Nutrition. She practices a non-diet philosophy and is a Health at Every Size" practitioner. Her goal is to end the pain of diet culture, one person at a time. Beth's techniques and programs empower chronic dieters, and those who consider themselves emotional and /or stress eaters, to ditch the vicious cycle of dieting, eat fearlessly by removing Food and diet rules, and mend their relationship with food and their bodies. Beth's works face-to-face with clients in Southbury, CT, and virtually with clients, worldwide.