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The crust is #vegan #dairyfree and #glutenfree
This might be my new favourite pizza topping! We eat venison pretty regularly in our household, but not like this!
There is nothing more satisfying than cooking with ingredients that you've harvested or grown yourself. This venison was harvested last November by my husband Joe, and was featured on his hunting series on Wild TV network called "The Edge".
For this recipe I replaced the olive oil that you will see below with Bear Fat that was harvest by myself this spring. You can check out my Rendered Bear Fat post as well. It have the pizza a beautiful golden outside with a soft inside.
Many people are scared to eat wild meat for fear of that so called "Gamey" taste. We have only come across this gamey taste one time in the last few years and that was because of the deer that was harvested was older and that can sometimes happen. We have found its all in the way that you cook it...LOW AND SLOW usually does the trick with any wild game.
Recipe
2 Cups warm water
2 TBSP honey or monk fruit sweetener
3 TBSP Intant yeast
2 1/2 Cups Gluten free baking flour
1/2 Cup Almond flour
2 TSP Baking Powder
1 1/2 TSP Himalayan salt
2 TBSP Olive oil
Instructions
1: combine water, yeast and sugar / honey to a cup and whisk together
2: in separate bowl, combine flours, baking powder, salt and whisk
3: add yeast mixture and olive oil to the flour bowl slowly while mixing together (if you have a mixer use it on slow then speed up to medium once thickens) Use a spatula to get all excess off sides of the bowl and form into a ball. Cover and let sit for 30 mins
4: Pre heat oven to 425 F, use water on your hands or oils to press dough into a 12” pan (you will have to continually wet your hands as you move the dough around it gets sticky)
5: bake dough for 15-20 mins, add toppings and bake again for another 10-15 mins
NOTES:
you can add any topping you like, I also make a beet, spinach and goat cheese pizza the same way and it turned out amazing!
If your Gluten free flour blend doesn't contain XANTHAN GUM then you need to add it as well. 1/4 TSP per 1 cup of flour and add to dry ingredients before mixing in to wet!
Leave me a comment below or tag me in your pizza posts!