Gluten-Free Bacon Poutine Pizza

This Gluten-Free Bacon Poutine Pizza may not look like much, but it’s a lot of fun AND a great mash up of comfort foods.

Note: This recipe was first posted on my original blog, Celebration Generation, on February 12, 2016. It was transferred over to this blog - existing comments and all - on 3/16/2021

I'm a stickler for tradition with poutine. In order for it to be poutine, it HAS to have:

1. Fries
2. Proper sauce
3. Actual, fresh, NOT DEEP FRIED cheese curds.

I'm ok with the addition of most items (I like to add bacon and green onion slices to mine), so long as it has the basics, and doesn't go OVERBOARD with the additions. Toppings shouldn't eclipse the base ingredients, just accent them!

The other day, my friend Karine Charlebois posted about "Poutizza" (in THIS mini comic), and I knew I'd have to make some.

Not only is actual poutine NOT available in Minneapolis, but hey - I'm gluten-free on top of it.

Gluten-Free Poutine Pizza

I did have to make some tweaks to my go-to poutine recipe, though.

I decided on oven fries, as baking deep fried fries would give them a gross texture.

Also, not a ton of sense going to all the extra effort and fat of deep frying, when they're going to end up baked on a pizza anyway.

Also, I played with the viscosity of my sauce, so it would act as both poutine sauce, AND "pizza sauce".

The mozzarella cheese is considered part of the pizza, and not part of the poutine... because if you put shredded cheese on "poutine", you don't deserve poutine anyway 🙂

Told you I was a stickler 🙂

Gluten-Free Bacon Poutine Pizza

The crust on this pizza is great - not dry, crumbly, or gummy at all, just a great, doughy pizza.

My not-gluten-free husband loved it, and insists that no one would know it was gf - it really has a great taste and texture!

He would also like to add:

"I like the gravy as pizza sauce, it has that nice seasoned saltiness you expect from a pizza sauce but yet it's completely different. It's fun and different, and really good!"

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5 from 1 vote

Gluten-Free Poutine Pizza

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.

Prep Time15 minutes mins

Cook Time45 minutes mins

Rising time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Canadian, Italian

Servings: 4 People

Calories: 1345kcal

Author: admin

Ingredients

Crust:

• 1 ½ cups Warm Water
• 2 tablespoon Honey
• 2 teaspoon Salt
• 1 tablespoon Active Dry Yeast
• 1 ¼ cups Light Buckwheat Flour
• ¾ cup Brown Rice Flour
• ¾ cup Sorghum Flour
• ½ cup Potato Starch plus extra for rolling
• 1 tablespoon Tapioca Starch/Flour
• 2 teaspoon Xanthan Gum
• ¼ cup Olive Oil

Poutine Sauce:

• ¼ cup Butter
• ⅓ cup Brown Rice Flour
• 2 tablespoon Corn starch
• 2 cups Beef Broth
• 1 cup Chicken Broth
• 2 Garlic Cloves
• ½ tsp+ Ground Black Pepper
• Salt to taste

Toppings:

• 12 oz Frozen Crispy Oven Fries
• ½ lb Bacon
• 1-2 cups Shredded Mozzarella Cheese
• 1 pack FRESH Cheese Curds ~12 oz
• Green Onions sliced

Instructions

Crust:

• 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:

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.

Assembly:

• 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.

Notes

* 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!

Nutrition

Calories: 1345kcal | Carbohydrates: 113g | Protein: 45g | Fat: 81g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 3016mg | Potassium: 897mg | Fiber: 11g | Sugar: 11g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 706mg | Iron: 4mg

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