This Gluten-Free Bacon Poutine Pizza doesn’t look like much, but it’s a lot of fun AND a great mash up of comfort foods.
Course Main Course
Cuisine Canadian, Italian
Keyword bacon, Canadian, Canadian food, cheese, cheese curds, French Fries, Fries, gravy, More Than Poutine Book, poutine
Author Marie Porter
1 1/2cupsWarm Water
1TbspActive Dry Yeast
1 1/4cupsLight Buckwheat Flour
3/4cupBrown Rice Flour
1/2cupPotato Starchplus extra for rolling
1/3cupBrown Rice Flour
1/2tsp+Ground Black Pepper
Salt to taste
12 ozFrozen Crispy Oven Fries
1-2cupsShredded Mozzarella Cheese
1pack FRESH Cheese Curds~12 oz
Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
In the bowl of a stand mixer, combine flours, starches, and xanthan gum. Add olive oil, mixing until evenly distributed. Add yeast mixture, mix well. Dough should ball up a bit, but be a bit sticky. Cover loosely with plastic wrap, allow to rise in a warm area for 1 hour.
Preheat oven for the fries, make the sauce:
In a saucepan, melt the butter over medium-low heat. Add rice flour, stir well until fully incorporated.
Continue to cook, stirring constantly, until flour mixture becomes the color of peanut butter. This is called a roux, and cooking it to this level will impart a nice, somewhat nutty flavor to the sauce.
Once roux has obtained the right color, whisk in cornstarch, until smooth. Once cornstarch is incorporated, slowly add broth. It will steam like CRAZY, so be careful. Stir as you go, until sauce is smooth.
Taste, season with salt and pepper. Allow to simmer on medium heat for a few minutes, until slightly thickened. This is not supposed to be a super thick gravy! Once the sauce is a good consistency, remove from heat and set aside.
Prepare oven fries according to directions on package. Set aside.
Chop bacon into small pieces, fry until crisp. Set aside, reserving the drippings.
Preheat oven to 450F, if it’s not already at temperature from the fries. Line large pizza pan with parchment paper, if it’s not nonstick. Brush lightly with liquid bacon drippings.
Generously dust work surface with potato starch. Roll each dough into a large 13″ round. Transfer to pizza pan.
Using a pastry brush, spread a very thin coat of liquid bacon drippings over the entire top side of crust. Bake for 15 minutes.
Remove crust from the oven.
Spread some poutine sauce over prepared pizza crust. Scatter Mozzarella across the pizza, followed by fries, curds, and more sauce*.
Bake for another 10-15 minutes, or until mozzarella is bubbly and starting to brown.
Remove from oven, top with green onions, serve hot.
* For more authentic poutine involvement, scatter mozzarella on pizza, bake for 10-15 minutes. Remove from oven, top with fries, curds, and hot gravy, and serve immediately. This will prevent the curds from melting all over the pizza!