A while ago I read about Pillsbury coming out with a line of gluten-free doughs. As much as I love making my own doughs, I wanted to test out the doughs and see how they held up to my own. My first test was with their thin crust pizza dough. It’s hard to find a good gluten free thin crust pizza and I’ve yet to find a gluten-free one that is on par with gluten filled dough.
Straight out of the oven, the crust was great. Super thin and crunchy. I have never had a gluten-free pizza crust get this crispy before. After a few minutes, the quality of the crust went down hill. The pizza turned rock hard, almost to the point of being too hard to even eat. With the leftovers, it was probably the one time I was happy to zap the pizza in the microwave so the crust would soften up a bit. This was my first time using this dough, so it could be entirely my fault for rolling it out too thin. I will definitely buy the dough again in the future because the convenience is nice, but I might leave the dough a bit thicker next time and see how it fares.
The toppings on the pizza were absolutely delicious. This was more of a ‘clean out the fridge’ kind of meal than a planned recipe, but it made for a great lunch. The caramelized onions can be a time consuming addition to the pizza, but caramelized onions make everything better so I think they are worth the effort. I wanted to get a bit more color on the goat cheese, but as you can see the crust was already quite brown, so I decided not to risk burning it.
Disclaimer – I wasn’t compensated in any way for this post. I just like trying out new to me products and thought I would pass along my thoughts.
Gluten-Free Pizza Bianca with Caramelized Onions, Goat Cheese, and Spinach
- 1 container of Pillsbury Gluten Free Pizza Dough (or pizza dough of choice)
- 1 Tablespoon extra-virgin olive oil, divided
- 3 large garlic cloves, minced
- 1/2 cup grated mozzarella
- 1 large onion, thinly sliced into half moons
- 2 cups baby spinach
- 1/2 a log of goat cheese, cut into slices
- In a large skillet, heat 1/2 Tablespoon of oil over medium-high and add onion when oil is heated. Stir to coat onion with oil and allow onion to cook for 10 minutes. Reduce heat to low, sprinkle in a bit of salt, stir again and allow onions to continue darkening and caramelizing stirring every 10 minutes or so, until desired color has been reached. Remove from oil.
- Add spinach to remaining oil in the skillet and sauté until slightly wilted, then remove from skillet.
- Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
- Sprinkle the minced garlic over the dough and lightly brush with half the olive oil. Bake 12 to 14 minutes or until edge is beginning to brown.
- Sprinkle mozzarella over the crust, top with onions and spinach and goat cheese slices.
- Return crust to the oven and bake 8 to 10 minutes longer or until crust is deep golden brown and cheese is melted. Top with basil leaves. Cool 5 minutes before serving.