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Venison Chevre Pizza {Gluten-Free}


Pizza night at the Manns is an exercise of topping the dough with whatever happens to be in the fridge. Last night I found a package of venison sausage (thank you, Corralitos Market and Sausage Company!), a log of chevre, and leftover roasted red peppers. Sweet! It sounded like a great combination...and it was. So easy. And, by the time everyone was done with homework, pizza was ready. Pronto al tavolo!

Ingredients 
makes 1 large rectangular pizza approximately 10" x 13"

Crust*
  • 3/4 C white rice flour (you can use brown rice flour instead)
  • 1/2 C tapioca flour 
  • 1/3 C sorghum flour 
  • 1/3 C buckwheat flour
  • 1 t xanthan gum
  • 1 t sea salt
  • 1/2 C whole milk
  • 1/4 C water
  • 2-1/4 t active dry yeast (or 1 packet)
  • 2 t organic brown sugar
  • 1 - 2 eggs (2nd egg if the dough is too dry)
  • 3 T olive oil + more for baking the crust
  • Also needed: parchment paper
Toppings
  • fresh tomato sauce
  • chevre
  • venison sausage, cooked and thinly sliced
  • roasted red peppers, thinly sliced
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • fresh basil, chiffonaded

Procedure
In a large mixing bowl, whisk together tapioca flour, white rice flour, buckwheat flour, sorghum flour, xanthan gum, and sea salt.

Pour milk and water into a saucepan and heat until warm to the touch, approximately one minute. Stir in the yeast and brown sugar and let bloom for 5 minutes.

Pour the milk mixture into the flour mixture and beat with a wooden spoon. Stir in one egg and olive oil. Beat till smooth. If the dough looks too dry, add another egg. This dough should be smooth and thick. Cover and let stand for at least 20 minutes.

Preheat oven to 400°F while the dough rests. Line your baking sheet with parchment paper.


After the dough has rested, scrape the dough onto the parchment-lined pan. Drizzle the ball with olive oil, then press and stretch into a rectangle that's about 1/4" thick. Let rest for 5 to 10 minutes.
Bake until the top is puffed and firm and the underside is crisped, approximately 8 to 10 minutes. Remove from the oven and raise the temperature to 450°F.

Spread sauce over the crust, leaving a slight border around the edge. Sprinkle with crumbled chevre cheese. Arrange venison sausage slices and red pepper slices over the top. Drizzle olive oil over the whole thing and place it back in the oven. Bake until the cheese is bubbling and browned in places. The crust should be golden brown after approximately 6 to 8 minutes.

Remove from oven, drizzle with more olive oil, sprinkle with salt and pepper, and scatter with fresh basil. Slice and serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


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