Gluten Free Pizza Rustica

Yield 12 pieces

Author Clara Cavalli-Chiappardi

Prep time

1 H & 30 M

Cook time

1 H & 15 M

Inactive time

6 Hour

Total time

8 H & 45 M

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Gluten Free Pizza Rustica

Gluten Free Pizza Rustica is a meat and cheese pie stuffed with a variety of cured meats and Italian cheeses. This is served on Easter as an appetizer or as part of the meal.

Ingredients

• Pizza Pie Crust:
• 1 3/4 cup sorghum flour
• 1/2 cup tapioca starch
• 1/2 cup sweet white rice
• 1/2 cup Caputo red lentil flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 3 tbsp psyllium husk flakes
• 3 tbsp ground flax seed
• 1 stick softened unsalted butter
• 2 room temp eggs
• 3/4 cup water
• Pie Filling:
• 2 lbs ricotta
• 3 room temp eggs
• 8 ounces chopped mozzarella
• 4 ounces shredded fontina cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup grated pecorino cheese
• 4 ounces chopped prosciutto di Parma
• 4 ounces chopped smoked ham
• 4 ounces chopped chorizo or spicy soppressata
• 1 tbsp chopped fresh Italian parsley
• 1 tsp garlic powder
• 1 egg yolk+ tsp water for egg wash

Instructions

1. Pie Crust:
2. Mix all the dry ingredients together in large bowl with a whisk.
3. Add all the wet ingredients including butter into the center of the bowl and mix well by hand.
4. Pour the dough onto a working surface and knead dough for approx. 1-2 minutes to form smooth ball.
5. Refrigerate for 1 hour.
6. Preheat oven 375F degrees
7. Filling:
8. In large bowl mix the ricotta and eggs with a whisk until creamy.
9. Add all the remaining ingredients and mix well by hand or wooden spoon.
10. Set aside
11. Roll Out Pie Crust:
12. Divide dough into 2 even pieces.
13. Grease a 10 inch springform pan and line bottom with parchment.
14. Take two pieces of parchment paper and place one piece of of the divided dough into middle of the two sheets.
15. Roll dough out until it is about 1/8-1/4 inch thick and 15 inches in diameter
16. Place dough into 10 inch springform pan making, sure to cover the sides and bottom with about 1/2 inch overhang for crust.
17. Pour filling into crust
18. Roll out remaining piece of dough between parchment to approx 12 inches in diameter
19. Place over the top of the pie and create a crust
20. Whisk the egg yolk and water to create egg wash
21. Brush top of pie and crust with egg yolk and then fork holes along top
22. Bake pie for approx 1 hour and 15 min. About 40 minutes into baking cover the top loosely with foil to avoid over-browning
23. Let cool 6 hours then refrigerate at least 6-8 hours
24. ENJOY :)

Notes

You can substitute any cured meats you like, I really like this combination.

The fontina can also be substituted for another cheese of your liking just make sure to shred or chop finely.

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