An Autumn and Winter celebration. All of our favorite seasonal goodies on one golden gluten free + vegan cornmeal crust. I see this beauty as a farmer’s market pizza. Everything was sourced from my local market even the organic cornmeal. Simple, delicious food that will warm the home and the heart. Enjoy!
by: Michelle Gerrard-Marriott, The Vibrant Kitchen & Home
For the Cornmeal crust
- ½ cup cornmeal
- ⅓ cup sweet rice flour
- ¼ cup gluten free oat flour
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 teaspoon fresh thyme leaves
- 8 tablespoons cold Earth Balance, cut into ½-inch cubes
- 6-8 tablespoons ice water
For the toppings
- 1 cup cashews (soaked)
- 1 roasted red bell pepper
- 2 leaves Sage minced
- 1 lemon
- 2 cloves garlic
- ½ cup water
- Handful of basil
- Handful of parsley
- 2 red onions sliced thinly
- 1 sweet onion
- 1 tabelspoon coconut sugar
- 1 large or 2 small butternut squash skinned and cut into cubes
- 4 tablespoons Maple Syrup
- 1/8 teaspoon cayenne or paprika whichever you prefer
- Salt + Pepper
Preheat oven to 350 degrees F
First you will get your butternut squash roasting! Throw your cubed butternut squash in a roasting dish. Drizzle with olive oil and maple syrup. Then sprinkle on salt, pepper and the cayenne or paprika. Toss with your hands until evenly coated and put in oven.
Now start creating your gorgeous, golden cornmeal crust! Grab your good processor and pulse together the cornmeal, sweet rice flour, gluten free oat flour, tapioca starch, xanthan gum and pink salt.
Then add in your thyme leaves and butter. Slowly add the water a little bit at a time while pulsing. You want the dough to hold together when you pinch it in between your fingers. You do not want it to be too sticky though, just get it to the point where it holds together beautifully. Now if you want to incorporate the senses, forget the food processor and make your dough in a large bowl. Whisk your dry ingredients then add your butter and thyme and drop the water in a bit at a time and mix with your hands. This is my preferred method as it really allows you to feel the dough.
Form the dough into a flattened disc and wrap in a tea towel or plastic wrap. Pop in the refrigerator for 30 minutes or up to an hour.
Lightly flour a piece of parchment paper with cornmeal and place the dough on top. With a second piece of parchment paper on top, roll the rough into a nice round to fit a tart pan. Remove the top piece of parchment paper and flip the round over into the tart pan, pressing down on the bottom and sides. Carefully peel back the second piece of parchment paper and trim/press the edges. Chill for 10 minutes.
You will bake this beauty for about 20 minutes before adding your filling.
Cashew cheese and caramelized onions
Add your soaked cashews, roasted bell pepper, sage, lemon juice and zest, garlic and water in a high powered blender like a Vitamix. Blend until smooth and creamy. Add salt and pepper to taste and more herbs or lemon juice depending on what you enjoy! Remember to cook with all of your senses.
Now to caramelize your onions. Slice your red and sweet onions thinly and put in a large saucepan with a couple tablespoons of warmed olive oil. Once your onions hit the pan add some salt and pepper. When your onions begin to become fragrant add in your tablespoon of coconut sugar. Now let your onions work their magic. Low and slow on medium/low heat for 30-35 minutes.
Now to assemble your pizza. Get your par baked crusts and top them with cashew cheese. Now add your roasted butternut squash and then top with caramelized onions and more cashew cheese. Bake for around 30 minutes depending on your oven. When you get the pizzas out top with freshly cut basil and parsley. Serve and enjoy!