- ½ cup crème fraîche
- 1 cup fromage blanc
- 1/8 teaspoon nutmeg, freshly grated
- pinch allspice
- 1 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 8 thick slices smoked bacon, cut into lardons
- 1 medium onion, grated
- chervil or parsley for garnish
Preheat oven to 500°F with a pizza stone positioned on the center rack.
Mix crème fraîche, fromage blanc, nutmeg, allspice, salt, and white pepper in a bowl until very creamy. Give the cheese mixture a judicious taste and adjust the seasoning as see fit.
Dust your counter with glutinous rice flour and then divide your dough in half. If you made your dough a day in advance, allow the dough to sit for 15 minutes so it’s perfectly malleable. Cut a piece of parchment the size of the pizza stone and dust the parchment with additional glutionous rice flour. Tapioca flour works great for rolling out as well, just NEVER use cornstarch. It ruins gluten-free short crusts.