PIZZA!!!
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| No Cheese and No Oil |
The last post with the pizza rolls was so good and fun I rushed to share it. In doing so I skipped right through actual pizza! I'm now correcting that with a delicious, plant based, gluten free, classically shaped round pie with the veggies both in the sauce and in the crust. I made a large batch of dough and have been using it for different things all week. Its good to bake like a wrap at 325 degrees for 30 minutes or longer depending on how well done you like it. The sauce is also a large batch, but I like to just use what I need and save the rest for another day.
I got my 13 inch round pizza pan at Ikea. I used a little Pam on the pan and Daiya cheese substitute on the pizza, but if you're cutting oil out of your diet, you can just use a little flour on the pan, leave the cheese substitute off and put on a layer of chopped veggies or fruit like pineapple, spinach, mushrooms, tomatoes, peppers, etc. instead of cheese to make it completely oil free! So here's the recipe:
29 oz.Tomato sauce, 12 oz.Tomato paste, 28 oz. Diced tomatoes, 4 cloves garlic, 1 onion, 2 stalks kale, 1 dash Black Pepper, 4 Mini Sweet Peppers, 10 pitted dates, 4 TBS oregano, 2 TBS Rosemary, 4 TBS basil, 4 TBS nutritional yeast.
In a large pot bring 2 cups of water to a boil. Add the chopped onion and garlic with the spices. Let it cook until the onions become clear, then cook uncovered to reduce the water. Add the rest of the above ingredients, bring it back to a boil, reduce the heat and let it simmer for 30 minutes stirring occasionally.
Dough:
5 cups gluten free flour 1 can of drained chickpeas
1 cup brown rice 1 TBSP milled flax seed
1 cup quinoa 1 large sweet onion
1 inch fresh ginger 4 cloves of garlic
2 stalks celery 2 carrots
4 mini sweet peppers Juice of 1/2 a lemon
5 sprigs of fresh parsley 5 sprigs of fresh cilantro
4 stalks of kale 2 generous handfuls of baby spinach
10 pitted dates 1 TBSP maple syrup
1 TBSP turmeric 1 TBSP rosemary
1 TBSP cumin 1 TBSP oregano
2 TBSP nutritional yeast 3 tsp salt
Cook the brown rice in 2 cups of water with a pinch of salt per package directions.
Cook the quinoa in 2 cups of water with a pinch of salt per package directions.
Mix them together and blend in a food processor until smooth.
In a blender or food processor puree all the juice, dates, vegetables then add all the herbs and other seasonings.
Mix it all together, add the flour and knead it into a dough. Form it into a ball. Dust a large bowl with a little of the flour, put in the dough, cover with a moist towel and let it rest in a warm area for 2 hours.
Toppings
I put jalapeno peppers and pineapple on half and loaded up on the other half with fresh or sun dried tomatoes, pineapple, green pepper, sweet pepper, onion, mushrooms, broccoli or any combination of your choice.
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| No Cheese, No Oil. A Little GF Flour On The Pan |
Prepare your pizza pan with a little PAM, or just dust it with a little flour if you are oil free.
Roll out enough dough for the size of your pan. I wet my fingers and work the dough until its thin, fills the pan and comes up on the sides a little. You can flatten out the edges with your wet fingers to make it look smooth.
Put some sauce on the dough from the center to the edges.
Add your topping.
Pre-heat your oven to 425 degrees. Bake the pizza for at least 25 minutes or until the topping is bubbling and starting to brown.
Let it cool a little. Separate it from your pan and put it on a cutting board to cut your slices.
I also have a recipe for a cheese substitute that is oil free and nut free that I include in my lasagna recipe. Click the link.
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