Friday, February 13, 2015


I would live off of pizza.

(If I actually could, that is.)

That is why it is so important to me to find a gluten/dairy free pizza that tastes delicious.  I realize without dairy that we are already in a whole different ballpark than your standard chain-company pizza pie.  But we're still aiming for the best flavor possible topping a delicious crust that has been baked and sliced into pizza wedge pieces. 

This pizza is exceptional.  It nails the requirements.  

As I was assembling this recipe at the kitchen counter, a certain little All-Leafy-Green-Veggie-Detector-and-Rejector showed up by my elbow.  "What's that?" he asked as I was stuffing the blender to the brim with fresh green spinach.

I needed a good marketing slogan.  I needed to win him over before his little eyes and brain could register what ingredients I held in my hand.

"Grinch Pizza," I said, breathing a probably almost audible prayer that he'd buy it.

Little feet went dashing out of the kitchen, "HEEEEEEYYYY GUYS!  MOMMY'S MAKING GRRRRIIIINNNCCCCCCH PIZZA!"

At some point he pattered back into the kitchen announcing, "I love Grinch Pizza."

Thank you, Dr. Seuss, for helping to make hearts grow three times bigger towards all things green.  (And yes, he did:  he ate 4 slices of pizza and exclaimed he had to stop only because he was completely full!). 

Nailed it.  (the greens and the pizza)  Finally.

Warm bean spread, with full-bodied flavor from garlic and the citrus notes of rosemary, tops a perfectly crunchy-on-the-outside and tender-yeasty-soft-on-the-inside gluten/dairy free pizza crust.  The brightness of spinach packs in the nutrients, while the polka-dotted sweet roasted tomatoes, bring a kick of flavor from lemon zest and red pepper flakes.  Comforting flavors and satisfying ingredients:  you won't miss what pizza used to be.

Call it what you will (Grinch Pizza or Garlic Rosemary Bean
Spread Pizza), here's what I did to make it:

Garlic Rosemary Navy Beans (adapted from this recipe)
3 16 oz. cans navy beans, well rinsed and drained
1 tsp salt
1/4 cup olive oil
1 tsp dried rosemary
4-5 large garlic cloves, sliced

Place olive oil, rosemary, and garlic in a skillet on stove.  Saute until garlic is nearly golden, then add beans and salt.  Continue to cook until beans are well cooked and soft.

For the (Grinch) Spinach Bean Spread:
Remove a generous cupful of cooked navy bean mixture from skillet and add to a blender with about 1 1/2 packed cups of fresh spinach and a splash of olive oil.  Blend until beans are smooth.

Best Ever Gluten/Dairy Free Crust
(adapted very closely from this recipe here,...oh, dear, I can't find the link...when I do, I'll link it.  I changed the recipe anyways, but for now you just need to know this is not a Feeding Pickle original.)
 (oh and I tripled the recipe, because we feed a lot of Pickles around here!)

3 Tbsp active dry yeast
2 cups warm water
1 Tbsp sugar
2 cups white rice flour
1 1/2 cup tapioca starch (or potato starch works well also)
2 tsp xanthan gum
1 Tbsp unflavored gelatin flour
1 Tbsp Italian seasoning
1 1/2 tsp onion powder
11/2 tsp salt
1 Tbsp olive oil
1 Tbsp apple cider vinegar

Preheat oven to 425 degrees Fahrenheit.  Prepare two baking stones with a sheet of lightly greased parchment paper on each.

Combine yeast, water, and sugar in a glass bowl to proof for 5 minutes.

Whisk together rice flour, tapioca starch, xanthan gum, gelatin, Italian seasoning, onion powder, and salt.

Combine yeast mixture with flour mixture, adding in oil and vinegar.  Beat on high with an electric mixer until ingredients come together.  The dough is very soft and sticky.

Divide dough mixture between the two prepared baking stones.  Generously sprinkle dough with rice flour and press dough out to just under a half inch thickness.

Generously brush crusts with olive oil.  Yes. Generously.  Bake for 15-20 minutes, or until crusts are browned on edges and bottom is crispy.

While crusts bake, assemble Roasted Cherry Tomatoes:
Cut about 20 cherry tomatoes in half and place on a baking tray.  Drizzle generously with olive oil.  Add a hefty sprinkle of salt, black pepper, and red pepper flakes.  Zest some fresh lemon peel over the tomatoes (I used a drop of doTerra Lemon essential oil), give it all another toss in the oil, and then bake for about 15 minutes in a 425 degree Fahrenheit oven or until tomatoes become soft and aromatic.

When crusts are baked, spread both bean mixtures over hot crust.  Place tomatoes on pizza and drizzle pizza with leftover roasted tomato oil.

Serve immediately.

*To make this recipe nightshade free, leave out the part about roasted tomatoes with the red pepper flakes.  Drizzle the pizza with a little olive oil with a splash of fresh lemon.

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