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1
Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls.
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2
Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round.
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3
Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust.
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4
Remove and let cool slightly.
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5
Meanwhile, toss the onions and lime juice in a small bowl and let sit at room temperature until the onions turn pink and soften slightly, about 10 minutes.
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6
Strain.
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7
Divide the pizza sauce, Gouda, bacon and pineapple between the 2 pizza crusts.
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8
Bake on the preheated stone until the crust is golden brown and the Gouda melts, 8 to 10 minutes.
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9
Top with the pickled onions and cilantro.
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10
Cut each pizza into 4 slices and serve.
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11
Special equipment: a ricer
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12
Cover the potatoes with water in a medium pot.
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13
Bring to a boil and cook until fork-tender, about 25 minutes; remove.
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14
Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups).
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15
Set aside.
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16
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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17
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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18
(If this doesn't happen, discard and try again with new yeast.)
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19
Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment.
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20
Mix on medium speed until the mixture is combined and forms a fine, crumbly meal.
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21
Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky).
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22
Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
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23
Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month.
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24
Thaw frozen dough at room temperature, then shape and cook.
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25
Cook's Note: Keep parbaked pizza shells on hand for quick weeknight meals.
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26
Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust.
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27
Remove and let cool.
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28
Wrap the pizza shells well and freeze for up to 1 month.
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29
When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.
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30
Yield: 1 1/2 pounds pizza dough (4 servings)
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31
Per serving: Calories: 330; Fat: 4.5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrate: 67 g; Fiber: 3 g; Protein: 6 g; Sugar: 3 g
