Out of all the things I miss about not being able to eat gluten, tomatoes and cheese, is pizza. After all, how could it possibly in my wildest dreams be possible to enjoy a beautiful, soft yet firm pizza crust smothered in sauce, veggies and cheese....
Guess what? It's possible. No, I'm not lying to you. Don't believe me? Try it and see!
I posted a recipe for a pizza crust not that long ago, but I promise that this one is even better. It doesn't even contain any flour. It can be made to be vegan, or it can be covered with meat. Looking for a vegan, tomato free sauce? Try my Presto It's Dairy-Free Pesto, it's sure to please.
Ingredients:
2.5 Cups cooked rice*
2 Eggs(or egg replacement like ground flax seed in water)
2 tbsp Nutritional Yeast
1 tsp Sesame Oil
Spices(garlic powder, pepper, salt, oregano, basil, ect)**
1-4 tsp water
Add all ingredients except for the water to a large bowl. Stir together with a wooden spoon(or your hands) until everything is well mixed. You may need to add a few tsp of water so that the rice sticks together well.
Line your pan or pizza pan with parchment paper. Spread half the rice mixture onto the paper until it is the desired thickness. This will not rise or fall, whatever thickness it is now is the thickness of your pizza crust.
Bake in the oven on 350 for 15 minutes then gently flip the crust over so the other side can cook. Bake for another 10 to 15 minutes until the crust is firm. If you want a crispy crust, bake for another 5 to 10 minutes.
Remove from the oven and top with your choice of sauce, veggies and cheese. Bake until veggies are tender and cheese is melted and enjoy!
Sauce Ideas: Tomato sauce, olive oil, pesto, make a sauce from boiled carrots, squash or pumpkin(put cooked ingredients in food processor or mash with a fork, add spices, garlic and a few cooked cranberries go really well!), Garlic butter, cream cheese...
Topping Ideas: Mushrooms, spinach, red pepper, onion, olives, shaved carrot, broccoli, zucchini, sprinkle of sunflower seeds, meat(chicken, beef, pepperoni, bacon, ham), pineapple...
Cheese Ideas: Authentic Feta(goats cheese), soy cheese, nutritional yeast, mozzarella, marble cheese, Swiss, Parmesan
*Any kind of rice can be used for this, although I haven't tried it with wild rice. Cook your rice with a little extra water to help the crust stick together.
**A little bit of spice goes a long way with this. You don't want all the flavor in the crust to overwhelm the taste of the pizza!
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Friday, December 9, 2011
Presto It's Dairy-Free Pesto
In my recent months of trying to heal my body I have had to be REALLY creative in the kitchen. When all of a sudden you are given a long list of foods that are harming you(and you happen to love all of these foods), it can feel like you're meals have become limited to rice and veggies.
So here is a recipe that can spice up your rice. Kick your tomato-free pizza up a few notches. Make your taste buds SING!
With that being said, I am pleased to wave my magic wand and present to you PRESTO! IT'S DAIRY FREE PESTO!
If you've never had pesto before, it's a beautiful sauce made from basil, nuts, olive oil, garlic and Parmesan cheese. With this recipe we're going to make it vegan by using Nutritional Yeast, but feel free to use Parmesan instead!
Ingredients:
6-10 Fresh Basil leaves
1/4 Cup freshly chopped Parsley
4-6 cloves of garlic
1/4 Cup Almonds(unsalted and out of shell)
1/4 Cup Sunflower seeds(unsalted and out of shell)
3 TBSP Extra Virgin Olive Oil
1 TBSP Nutritional Yeast
Water
Salt
Add your almonds and sunflower seeds to a blender(or food processor or magic bullet) with enough water to cover them. Blend until smooth. Add your garlic, nutritional yeast, basil, parsley, olive oil and salt. Blend until the herbs are mixed and the sauce is smooth.
And Presto! You have pesto!
On a side note, you can add onion, oregano, pepper, or other spices to this mix. If you want it really garlic-y, use 6 cloves, if you want it less use 4 or even 3. If you want a strong basil flavor, use 6, less, well you get the idea ;)
Enjoy this beautiful pesto on pizza, pasta, meat, fish, or to spice up salads, garlic breads, sandwiches...the possibilities are endless. Go with the flow and see what happens!
So here is a recipe that can spice up your rice. Kick your tomato-free pizza up a few notches. Make your taste buds SING!
With that being said, I am pleased to wave my magic wand and present to you PRESTO! IT'S DAIRY FREE PESTO!
If you've never had pesto before, it's a beautiful sauce made from basil, nuts, olive oil, garlic and Parmesan cheese. With this recipe we're going to make it vegan by using Nutritional Yeast, but feel free to use Parmesan instead!
Ingredients:
6-10 Fresh Basil leaves
1/4 Cup freshly chopped Parsley
4-6 cloves of garlic
1/4 Cup Almonds(unsalted and out of shell)
1/4 Cup Sunflower seeds(unsalted and out of shell)
3 TBSP Extra Virgin Olive Oil
1 TBSP Nutritional Yeast
Water
Salt
Add your almonds and sunflower seeds to a blender(or food processor or magic bullet) with enough water to cover them. Blend until smooth. Add your garlic, nutritional yeast, basil, parsley, olive oil and salt. Blend until the herbs are mixed and the sauce is smooth.
And Presto! You have pesto!
On a side note, you can add onion, oregano, pepper, or other spices to this mix. If you want it really garlic-y, use 6 cloves, if you want it less use 4 or even 3. If you want a strong basil flavor, use 6, less, well you get the idea ;)
Enjoy this beautiful pesto on pizza, pasta, meat, fish, or to spice up salads, garlic breads, sandwiches...the possibilities are endless. Go with the flow and see what happens!
Saturday, September 24, 2011
Gluten-free, Dairy-free, Nightshade-free Pizza Recipe
I was recently diagnosed with several food sensitivities that left me feeling like I couldn't eat ANYTHING! No gluten, tomatoes, dairy, firm fruits, honey, sugar, white potato...I honestly felt like I would never enjoy a meal again. After 5 days of picking at food, gluten-free breads(ick) and eating sweet potato chips, I figured it was time to snap out of it and get to work.
With that being said, I bring you the following recipe for my Celiac and gluten sensitive friends.
GLUTEN-FREE, NIGHT-SHADE FREE PIZZA, DAIRY-FREE PIZZA!
1/2 cup Coconut flour
1/2 cup Brown rice flour
2 TBSP Almond flour
1(heaping) TBSP gluten-free xanthan gum
1 TSP gluten free baking powder
1 TSP gluten free baking soda
1 TSP vinegar(any kind you have on hand)
1 clove garlic, chopped or pureed
Sprinkle Paprika, salt, pepper, Italian seasoning
2 eggs, or egg replacement
1 cup Coconut milk
2 TBSP water
3 TBSP olive oil
Combine dry ingredients in bowl. Whisk egg and coconut milk together, set aside. Add vinegar to the dry mixture, stir, then add your egg and coconut milk mixture. Stir well.
The dough should not be thick like pizza dough, but more like a very thick cake batter. If it is too thick, add 2 TBSP water so that the flour is mixed in well, but is not so liquidy that it slops around the bowl. You want it to be able to come onto your pan easily.
Place parchment paper on your baking sheet or pizza pan and add 2-3 tbsp olive oil. Spread it around well so that it coats the paper. Pour your pizza dough onto the parchment paper and spread it around so that it covers it evenly.
Bake in the oven at 350F for 20 minutes or until the crust is golden brown. Remove from oven and gently flip the crust onto a plate so that you can remove the parchment paper. If any part comes off, just put it back on. The sauce and toppings will hold it in place.
Top with your choice of ingredients and your favorite sauce.
*For best results, use parchment paper on your pizza pan, as this recipe sticks. I had to use tin foil, and it still worked okay, just be very careful.
**This makes a softer dough, so spread it very thin for a crispy one!
For a TOMATO-FREE SAUCE please see below!
4-6 baby carrots
pinch of salt, garlic powder, onion powder, rosemary, Italian seasoning, pepper, basil
2 tbsp water
Slice the carrots and steam until soft. Strain the water out of the carrots. Add them to a blender with the spices and 2 TBSP water. Puree until it is a paste.
You can also add a clove of garlic, green or red pepper, hot peppers, onion, whatever floats your boat!
I hope you enjoy this recipe and share your opinions and thoughts on it! Thank you for reading!
With that being said, I bring you the following recipe for my Celiac and gluten sensitive friends.
GLUTEN-FREE, NIGHT-SHADE FREE PIZZA, DAIRY-FREE PIZZA!
1/2 cup Coconut flour
1/2 cup Brown rice flour
2 TBSP Almond flour
1(heaping) TBSP gluten-free xanthan gum
1 TSP gluten free baking powder
1 TSP gluten free baking soda
1 TSP vinegar(any kind you have on hand)
1 clove garlic, chopped or pureed
Sprinkle Paprika, salt, pepper, Italian seasoning
2 eggs, or egg replacement
1 cup Coconut milk
2 TBSP water
3 TBSP olive oil
Combine dry ingredients in bowl. Whisk egg and coconut milk together, set aside. Add vinegar to the dry mixture, stir, then add your egg and coconut milk mixture. Stir well.
The dough should not be thick like pizza dough, but more like a very thick cake batter. If it is too thick, add 2 TBSP water so that the flour is mixed in well, but is not so liquidy that it slops around the bowl. You want it to be able to come onto your pan easily.
Place parchment paper on your baking sheet or pizza pan and add 2-3 tbsp olive oil. Spread it around well so that it coats the paper. Pour your pizza dough onto the parchment paper and spread it around so that it covers it evenly.
Bake in the oven at 350F for 20 minutes or until the crust is golden brown. Remove from oven and gently flip the crust onto a plate so that you can remove the parchment paper. If any part comes off, just put it back on. The sauce and toppings will hold it in place.
Top with your choice of ingredients and your favorite sauce.
*For best results, use parchment paper on your pizza pan, as this recipe sticks. I had to use tin foil, and it still worked okay, just be very careful.
**This makes a softer dough, so spread it very thin for a crispy one!
For a TOMATO-FREE SAUCE please see below!
4-6 baby carrots
pinch of salt, garlic powder, onion powder, rosemary, Italian seasoning, pepper, basil
2 tbsp water
Slice the carrots and steam until soft. Strain the water out of the carrots. Add them to a blender with the spices and 2 TBSP water. Puree until it is a paste.
You can also add a clove of garlic, green or red pepper, hot peppers, onion, whatever floats your boat!
I hope you enjoy this recipe and share your opinions and thoughts on it! Thank you for reading!
Subscribe to:
Posts (Atom)