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Friday, May 1, 2015

Pizza For All - gluten free, vegan, vegetarian, flexitarian, macrobiotic, sugar free, recipe

Have you ever improvised knowing that it could turn out to be a flop? Ever glanced at a recipe and come up with an idea you just had to try?  Well, cooking for one, in my tiny make shift kitchen, a few groceries were all I had to lose. Since I only have a toaster oven, I made a pizzette instead of a full pizza - which turned out to be a good thing because this was so good, that I ate enough for two people. 

Pizza is normally one of those foods that can cause a lot of unpleasant reactions.  There is often yeast and sugar in the crust, even if it is gluten free.  Baking powder, soda, or eggs can cause negative consequences too.  So how do you make a bread from whole grains that isn't more like a glorified cracker?  Below is the answer.  You can top it with anything.  I just happened to have a zucchini and onion along with Follow Your Heart cheese - so that is what I did on top of pesto.  It was delicious.  Next time I'll do a red sauce with maybe pineapple and olives because that sounded good too.  Let me know your favorite combinations!

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Pizza For All
You might be amazed at how simple whole grains turn into a delicate and tasty pizza crust, without the addition of yeast, baking powder or eggs.  It’s kind of magical.

For the crust:

½ Cup quinoa, soaked overnight
½ Cup Millet, soaked overnight
2 Tablespoons olive oil
10 Tablespoons water (1/2 cup, plus 2 T.)
2 pinches of tarragon
generous pinch of sea salt

Soak the millet and quinoa together in several cups of water overnight. If you are making the pizza later in the day, just put your soaking grains in the fridge until you are ready to use them.

Rinse and drain the grains.  Put them in a blender with the other ingredients and blend for a couple of minutes.  You will get a runny batter about the consistence of pancake batter, so you will need a pyrex pan with sides (or cast iron).  I used a pyrex brownie pan.  If you are using pie plates you might need two.  Just leave enough room to be able to then top your pizza.  Grease your pan, then pour the batter into it.

Bake in a 450° oven for 20 minutes or until just golden brown on top.

Top with your favorite pizza toppings.  For a pesto instead of a red sauce here is one version:

Pumpkin Seed Pesto

Pumpkin seeds are high in zinc and low in fat.  I’ve found this pesto to even work without the olive oil if you really want to cut down on fats.

1/2 bulb fresh (green) garlic (two small cloves would work)
@ 1 Cup loose packed fresh basil leaves
@ 1/4 Cup olive oil
@1/4 Cup water to thin
1 Cup toasted Pumpkin seeds (to toast simply dry roast in a fry pan over med. heat.  Keep stirring and they will start to pop like popcorn. Transfer to blender)
1 tsp. Ume Vinegar
2 tsp. White miso paste
Simply combine all ingredients in a blender or food processor and blend to desired consistency.

Spread the pesto on the baked crust.  Add your favorite cheese, veggies and anything else you normally enjoy on pizza from chicken to olives and pineapple.   Enjoy!
Serves 4.




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