Sunday, September 11, 2016

Geek Family Kitchen: Five Nights at Freddy's-Inspired Gluten-Free Pizza





Freddy Fazbear's Award-Winning Gluten-Free Pepperoni Pizza



     This pizza was inspired by one of our favorite series of horror games: Five Nights at Freddy's. If you don't know what that is, it's a game full of creepy animatronics that jump-scare you any time you mess up. The game was designed by Scott Cawthon, a Christian game designer who created a game called Chipper & Sons Lumber Co. Sadly, his earlier attempts at game design fell flat, and the aforementioned Chipper & Sons Lumber Co. was unintentionally terrifying with people citing that his CGI characters looked like creepy animatronics.



     If you do know the game, then you know that the Freddy Fazbear's Pizzeria has many pictures on the walls of its iconic pepperoni pizza. We couldn't find good, high-quality, gluten-free pepperoni, so we had to use our favorite salami and cut it smaller with a cookie cutter to achieve the desired look of Freddy's pizza.



Our pizza crust is one of our family's absolute favorite. It is a slight variation on Kelly Bejelly's Pizza Crust from her book: Paleo Eats. You can also find her recipe on her website. This crust is a bit tricky, but well worth it.



Ingredients:

Pizza Crust:

1/2 cup water

1/3 cup extra-virgin olive oil

1 Tbs. nutritional yeast (optional for cheesy flavor)

1 tsp. sea salt

1 tsp. onion powder

1 tsp. basil

1 tsp. oregano

1 tsp. marjoram

1 1/2 cups tapioca flour

1 large egg, beaten

2 Tbs. coconut flour



Pizza Sauce:

1 large can (29 oz.) organic tomato sauce

1 small can (12 oz.) organic tomato paste

1/2 cup unrefined cane sugar

1 medium onion (sauteed)

1 tsp. basil

1 tsp. oregano

1 tsp. marjoram



Pizza Toppings:

1 lb. whole milk mozzarella (either real buffalo mozz or mozz from grass-fed cows if you can tolerate dairy, if not try nut cheese or go cheeseless), shredded

gluten-free, uncured pepperoni from pastured pigs or gluten-free, uncured salami cut with small, round cookie cutter



Directions:

1. Preheat the oven to 350 degrees Fahrenheit.



2. In a large saucepan over medium heat, bring the water, olive oil, salt, onion powder, basil, oregano, marjoram, and nutritional yeast to a boil.



3. While the oil and water mixture are heating, mix tomato sauce, tomato paste, sauteed onion, sugar, basil, oregano, and marjoram in saucepan and heat over medium heat.



4. Once the oil and water mixture are at a boil, add the tapioca flour and immediately remove from the heat. Keep stirring until you have a slightly crumbly to a slightly sticky dough.



5. Allow the dough to cool for 2 or 3 minutes. Place in a mixing bowl. Add egg and coconut flour. Mix and allow to sit for another 2 or 3 minutes to thicken up. Once thickened, knead until it forms a uniform, soft dough ball.



6. Place dough on a piece of parchment paper. Place another piece of parchment over it and roll out to a quarter of an inch thick. Pinch up sides to make a border for the sauce and toppings and to make the dough more round.



7. Remove the top sheet of parchment and place on a pizza pan or a large baking sheet. Cover with a light coat of olive oil to keep the crust from drying out.



8. Bake for 20 minutes, or until light golden brown. Remove from the oven.



9. Top with shredded cheese and pepperoni. Bake an additional 5-10 minutes, or until the cheese is melted. Slice and serve.

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