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Wednesday, 29 March 2017 19:53

GF and Vegan Pizza with Pizzaz Featured

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GF and Vegan Pizza with Pizzaz GF and Vegan Pizza with Pizzaz Casey Cromwell
Everyone has a different "love language" but one love most people have in common? Pizza of course - especially when that pizza is easy to make, free of most allergens and high in protein thanks to the buckwheat base. If that doesn't get your heart pitter-pattering, I also have three topping combos that might as well make homemade pizza your favorite date.

  • Ingredients: For the crust:
    1 cup and 2 TBSP of buckwheat flour (I grind my own by throwing buckwheat groats into my Nutribullet or Vitamix)
    1/4 cup of tapioca flour
    1/4 teaspoon baking soda (much more fluffy with baking soda vs. powder!)
    1/2 cups of warm water
    2 tbsp olive oil
    Splash of agave nectar (or maple syrup)
    Splash of apple cider vinegar
    Plenty of oregano, thyme and any other spices of choice

    1 of 3 topping combinations:
    Pink Passion: pesto or tomato sauce, greens, any and all veggies from the fridge, and choice of protein (fish, chicken, tofu, etc) with sliced radishes and beets arranged on top for a pop of pink! Sprinkle with (daiya) cheese and bake in the oven for another 30 minutes, or until toppings are cooked through and the crust golden.

    You're so Sweet (Potato): pesto or tomato sauce, greens, and any and all veggies from the fridge with sweet potato (pre-baked as rounds, wedges or simply microwaved and cut into slices) arranged on the top. You can add plant or animal based protein to the pizza, but I didn't think this baby needed it!

    Don't Squash the Feeling: pesto or tomato sauce, greens, any and all veggies from the fridge, and choice of protein (fish, chicken, tofu, etc) with thick strips of yellow squash or zucchini laid on top of the pizza in the shape of a heart.
  • Instructions: Making the crust is simple. Begin by preheating the oven to 375 degrees F and throwing the dry ingredients in a bowl. Then microwave the water until warm and add it and the rest of the liquids to the dry ingredients. Stir until combined and transfer the dough to parchment paper. If the mixture looks crumbly, add more warm water in tablespoon increments. At this point, you're on a roll (literally) as you roll (or, as I do, mold the dough with your hands - through plastic wrap to avoid stickiness) the dough until desired thickness.

    Romance Secret Weapon: If you're feeling extra creative, try shaping your crust into a heart like I have! It'll have your date smiling right from the start!

    Once your masterpiece is shaped, pop it in the oven until the crust is partially cooked and non-sticky when touched. I usually bake mine for 15 minutes while I prep my toppings!

    Once you've loaded your toppings on your partially baked crust, bake your pizza in the oven for another 30 minutes, or until the veggies are cooked through and the cheese is melted.

  • Serves: 4
  • Cuisine: European - Italian
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Light fare, Summer favorites, Winter favorites, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 60-90 minutes
  • Serving suggestions: Serve with a side salad, green beans or your choice of veggies!
  • Related recipes: Find my favorite vegan and nut free pesto recipe here: http://caseythecollegeceliac.blogspot.com/2015/03/green-seed-stuffed-pesto.html. Find the recipe for my favorite sweet potato wedges for topping here: http://caseythecollegeceliac.blogspot.com/2015/01/recipe-crunchy-tilapia-and-sweet-potato.html.
  • Specialty Diets: FODMAPs-friendly, Vegan, Vegetarian
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