Saturday, December 29, 2012

Gluten Free Vegan Pizza from Scratch!

Pizza gets such a bad wrap nowadays. Seen as a “diet killer” and junk food.  Well I’d like to debunk this pizza myth.
Pizza is actually a nutrition powerhouse IF you eat a sensible pizza in proper portions! *read: no meatlovers’ deluxe* The pizzas I like to make and eat are low fat, bursting with veggies and flavor, and super yummy!
Enter the Veggie Love Pizza Pie!
Veggie Love
Lets start with the crust: you can buy fantastic GF pizza crusts at the store, and I would definitely recommend that if you’d like a delish meal in a snap. But tonight…I felt daring :) Bring on the Gluten Free flours!!!!
Start out:
2 1/4 t of active dry yeast
1 cup of warm almond milk
1/2 t sugar
Combine those three into a bowl and let stand for 5 minutes.
In the meantime, combine:
3/4 cup brown rice flour
1/2 c cornstarch
2 t xanthan gum
1/2 t sea salt
1 t dried Italian seasoning
Put those in a food processor and with the processor turned on, pour the next 2 ingredients through the chute.
2 t apple cider vinegar
Process for 30 seconds and then add about 1/4 cup (+/-) of brown rice flour until the mixture becomes “doughy.”
Then place the dough on a parchment paper lined pizza pan and with oiled hands, spread the dough out to the edges. Bake at 450 for 10 minutes or until the crust is almost golden. (Our was thick and so we baked it for about 20). When it comes out, brush the edges with EVOO.
**My notes: this was a great crust, but when we were making it, we thought it was going to be horrible…but don’t let the consistency scare you! When it comes out of the food processor, it will be HOT and it is super hard to get it to spread out…oiled hands are clutch in this situation.
While our crust was baking, I sautéed some onions and mushrooms in 1 t EVOO until tender.
I spread the crust with organic canned tomato sauce (no salt added). I sprinkled sea salt, pepper, a touch of oregano and fresh basil on that; topped it with the onions and mushrooms, diced tomatoes, olives, sun-dried tomatoes and some non-dairy cheeze! Don’t let that scare you! Daiya cheeze it actually quite wonderful, and it melts pretty well! Pop the pizza back in the oven just until the cheeze “melts”…less than 2 minutes!
This pizza is super nutritious, low fat, and so much fun to eat! We devoured this beauty while watching our Packers get whooped by NY :(
Until next time….C
*Food Processor Alert! This is another food processor recipe! (Remember how I said I have a love affair with my food processor?) I use the CuisineArt Prep 7. You can get it here: 

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