I'm telling you though: no matter what you decide on as a filling (try my way first, then once you get the hang of it, experiment a bit), this dough will absolutely transform your gluten free life. I honestly never thought a pizza pie/calzone/pizza pocket/whatever you want to call it, was possible sans gluten. Kelly showed me that, not only is it possible, it is easy and absolutely delicious. I am overjoyed that such a traditionally glutenous meal is now part of my family's mealtime repertoire.
Please note that the chicken sausage I use here is fully cooked (either Amy's or Trader Joe's), which makes the filling come together in very short order. With two young children, I need all the shortcuts I can get. Also note that I always use chicken sausage without a pork casing, because pork is unclean (see Leviticus 11:7), not to mention just plain unhealthy (please read Holy Cow for some amazingly alarming news about swine).
Another great thing about this recipe is that it is kid-friendly. My son tells me at the dinner table the night we ate these, "Huh? Very tasty mommy." (As if he was surprised? That's a four year old, I guess.) Even my baby loved it, and ate half of one all by himself. For leftovers, I packaged each individual pizza pie in a piece of aluminum foil so that it was ready to go in our lunch the next day.
But the best part of this recipe is that it is just fun (haven't I said that already?). Do try!
Sausage and Pesto Pizza Pies
1 teaspoon coconut oil
1/2 yellow onion
2 chicken sausage links (such as Amy's or Trader Joe's), about 4 ounces
1/2 cup chopped cherry tomatoes
2 tablespoons pesto
1 cup shredded mozzarella cheese
Pizza pie dough:
1/3 cup coconut oil
1 teaspoon apple cider vinegar
1 1/3 cup almond flour
1/3 cup coconut flour
1/3 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
Preheat oven to 350 degrees. Grease a large baking sheet with coconut oil.
To make the filling, heat oil in a large saucepan over medium-low heat. Chop onion and chicken sausages into bite size pieces and add to hot pan. Add chopped tomatoes. Saute for 5 or so minutes, until onions are translucent. Stir in pesto, turn heat down to low, and simmer until dough is ready.
To make pizza pie dough, whisk eggs in a medium bowl. Melt coconut oil and add to eggs, along with apple cider vinegar. Whisk again to combine. In a separate large bowl, add all dry ingredients and mix. Add wet ingredients to dry and stir with a large spoon until a soft dough ball forms. Divide the dough into 4-5 equal size balls.
Lay out a piece of parchment paper on the counter. Take one dough ball and place on one side of parchment paper. Fold the other side of parchment paper a top of the dough ball. Press down the dough ball with your hand, until it forms a small, even circle. Using a rolling pin, continue to roll out dough until it reaches a 6 inch size circle. Carefully peel off the top piece of parchment paper.
Using a spoon, section the filling into equal size portions, depending on how many dough balls you made. Scoop one portion of the filling onto one half of the dough ball and top with 1/4 cup mozzarella, making sure to leave a 1/4 inch border. Take the parchment paper from the bottom and use it to lift the dough not covered with filling over the top of the filling so it is completely covered, forming the pie. Gently press the edges of the pie together with your fingers.
With the parchment paper underneath, pick up the pie and carefully invert it onto the prepared baking sheet. Peel off parchment paper.
Repeat with remaining dough balls, filling, and mozzarella.
Once all pies are on the baking sheet, bake for 20-22 minutes, until pies are golden brown. Let rest on baking sheet for 10-15 minutes to allow the pie crust to solidify a bit.