Wednesday, October 5, 2011

Ratio Rally Dessert Pizza

When I realized that this month's rally was pizza, I knew that it would be the perfect opportunity to try out an idea the Monkey and I had been cooking up for his birthday in November. He heard about dessert pizza's back in July, and nothing would be more perfect in his mind than to have English muffin pizza's for his birthday dinner followed by a dessert pizza (and cake).

So in to the fray with a couple of different ratios I went, and finally went with the one that worked for Jenn of Jenn Cuisine. Of course I scaled it down for me since I was just feeding the Monkey and I. Jenn's ratio was 10:1:4 (flour:oil: water). I broke it down to the base of 1=50 grams, and worked up from there. Don't ask me to figure the exact ratio right now. It has been an amazingly busy month already, and my brain hurts. Maybe I will ask the math nerd, i.e. the Monkey, tomorrow. Until then, remember that 1=50 grams, and you should be able to tweak to your hearts content.

For the rest of the delicious pizza's, please go and check out our host for this month Karen Robertson at Cooking Gluten Free.

Chocolate Pizza Crust (use at your own risk!)

100 grams white rice flour
100 grams sorghum flour
100 grams tapioca starch
1 Tablespoon cocoa powder
1 Tablespoon coconut palm sugar
1 teaspoon ground cinnamon
2 ounces coconut oil, melted
4 ounces water

Weigh out flours and dump in mixing bowl. Add cocoa, cinnamon and sugar. Mix together. Add oil and water. Mix until combined. Divide in half. Press into oblong boat shape making sure there is a lip on the side. Bake at 400 degrees F for 15 minutes. Let cool and fill.

Note: Honestly, I think I over cooked the crust (note: 20-25 minutes is to long), and it is very shatter proof. Tasty, but hard on the teeth. Also, did it need yeast? I opted for no yeast, being a dessert pizza. Now I am not so sure, and I am out of time. Anybody want to take a run at it and get back to me?! :)

Ideas for fillings (garnered from friends and Facebook page): Fresh berries, berry sauce with a cobbler topping; Reese's using a combination of almond butter, chocolate peanut butter and chopped nuts; Lemon-Cream cheese custard with fresh sliced fruit; Custard, chocolate chips, apple pie filling and chocolate sauce (today's entry and the Monkey's concept).

Apple Pie Filling

2 apples
1/2 Cup sugar
1/4 Cup tapioca starch
1 teaspoon apple pie spice
1 Tablespoon lemon juice

Dump everything in a small saucepan and bring to a boil over medium heat. Once boiling, stir constantly for 2-3 minutes or until filling thickens. Cool.


  1. Mmmm, love dessert pizzas! This one looks yummy!

  2. Dessert pizza, what a great idea! I think yeast might help the hardness of the crust a bit - activated yeast make the nice CO2 air bubbles within the dough to help the bread rise, and those air bubbles help soften the result some I think - but it looks great!

  3. This is scrumptious, my dear. Simply divine. And it has all the things I love and none of the things I can't eat.

    I think this recipe would be perfect made in individual quiche ramekins. A classy way to indulge your sweet tooth.


  4. Thank you all! We ended up putting the filling in some tart shells! :) Individual ramekins is an awesome idea.

    Thanks Jenn! I will add a bit of yeast next time.