Australian chef Pete Evans and Manitoban restaurant brand Carbone Coal Fired Pizza recently announced their ‘Taste of Summer’ collaboration. The partnership between the keto/paleo guru and the Winnipeg-fave resto has resulted in a summer menu inclusive of many diet restrictions.
Featuring gluten-free, vegan, paelo, and keto-friendly options, the selection of pizzas uses locally-sourced ingredients to cater to a variety of diets. Standouts on the menu include the Vegan Mushroom Pizza (with hemp-based gluten-free dough) as well as the Chocolate, Hazelnut and Banana Dessert Pizza with Vanilla Ice Cream. This *sweet* take on a savoury dish makes for an excellent summer addition to a menu, plus it’s gluten-free!
We asked Chef Pete Evans to share the recipe for this dessert pizza and he happily obliged:
Gluten-Free Pizza Dough Recipe
Makes 3 x 250 grams or 8 x 3/4 ounce portions
2 1/4 cups gluten-free plain flour
1/4 cup tapioca flour
1 tablespoon psyllium husk powder
1 teaspoon Himalayan salt or sea salt
1 1/4 cups warm water
3 tablespoon olive oil
2 3/4 teaspoon dried yeast
1 teaspoon sugar
Place the gluten-free flour, tapioca flour, psyllium husk powder, and salt in the bowl of an electric mixer fitted with a hook attachment.
In a separate jug or bowl, combine the warm water, olive oil, yeast and sugar. Mix well and stand for five – 10 minutes to allow the yeast to activate and the mixture to start to foam slightly.
Pour the yeast and water mixture into the electric mixer bowl and mix with the dry ingredients for five minutes on medium speed, or until well combined and a dough ball forms.
Cover the bowl with a damp dish towel and set aside for 30 minutes to allow the dough to prove and double in size.
Divide the dough into three equal portions. Roll each portion into a ball and set on a tray. Cover with a clean dish towel until ready to use.
Wrap the pizza dough in plastic wrap and store in the refrigerator for up to two days or freeze for up to three months.
Chocolate, Hazelnut and Banana Pizza with Vanilla Ice Cream Recipe
Makes 1 pizza (2 servings)
120 grams gluten-free pizza dough ball
3 tablespoons chocolate-hazelnut spread
1 banana, sliced and coated in lemon juice
1 tablespoon ricotta cheese, broken into pieces
1 scoop vanilla ice cream or gelato, to serve
2 tablespoons chocolate, shaved
2 tablespoons hazelnuts, toasted, peeled and chopped
2 tablespoons honey
Place a pizza stone in the oven and preheat the oven to 250°C/500°F or the highest temperature. Once the oven has reached this temperature, the pizza stone will take about 15 minutes to heat up.
Lightly dust a clean work surface with gluten-free flour and roll out the dough ball to be 15 cm/6 inches across and about 3 mm/1/8 inches thick.
Transfer the pizza base to a piece of parchment paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork.
Apply the chocolate-hazelnut spread evenly over the pizza base. Place the sliced banana neatly on top, then the ricotta cheese over that.
Transfer the pizza onto the heated pizza stone. Cook the pizza in the oven for five – 10 minutes, or until golden and crisp.
Shave the chocolate, at room temperature, with a knife. Set aside, refrigerating to prevent the shavings from melting when serving.
Using a pizza paddle or wide spatula, carefully transfer the pizza to a chopping board or plate. Dollop on a scoop of ice cream and sprinkle the chocolate shavings and hazelnuts over top.
Drizzle honey on the pizza before serving.