Archive for the ‘pizza’ Category

Gluten-Free Deep Dish “Sausage” Pizza

November 24, 2009

Ever since I have been wheat and dairy free, it’s hard to find recipes my family will LOVE, especially substitutes for wheat/dairy-heavy recipes. This pizza is an exception. It’s like a cross between a casserole and a pizza, and you can make it ahead and freeze it. My 13 year old son said, “This is amazing!” The other great thing is it contains liver and vegetables that are rich in nutrients, without it being noticeable at all. The sausage spicing on the beef gives it a sausage pizza taste for people who cannot have pork and miss Italian sausage.

For Crust:

2 cups brown rice flour
1/2 c tapioca flour
1/2 c arrowroot flour
2 tsp xantham gum
3/4 cup kefir (or water with 1 Tbsp lemon)

Mix ingredients together and leave covered to soak overnight.

In the morning, preheat oven to 425 degrees.
Add:
1 Tbsp baking powder
1 t salt
and mix well.
Cut in:
1/2 cup of coconut oil or butter

Grease a 9 x 13 pan. Pat dough into pan, covering bottom and sides. Bake 10 minutes and remove from the oven.

Meanwhile, make the filling:
1 lb. ground beef
4 oz. liver, chopped fine or ground
3/4 Tbsp paprika
1/2 Tbsp fennel seeds
1 tsp garlic powder
1/2 tsp black pepper
2 cups marinara sauce (I will post a recipe soon, we always have homemade on-hand in the freezer)
2 carrots, shredded
1 cup sliced mushrooms
1 cup spinach
2 cups (8 oz.) shredded almond cheese or mozzarella

Brown meats together with spices. Add marinara sauce, carrots, mushrooms, and spinach, and simmer until vegetables are softened.

Spread filling into prepared crust. Top with shredded cheese.

Bake 10-15 minutes.

Serves 6-8.

Spelt Deep Dish Pizza with Spinach and Feta

December 6, 2008

This was one of those moments of inspiration that comes from desperation. I was trying to come up with a yeast-free pizza dough that would use what we had in the fridge as toppings. The dough is based on the deep dish pizza recipe in Claire’s Corner Copia Cookbook, but I like the spelt, egg-free version MUCH better.

Dough:
1 cup whole spelt flour
1 cup white spelt flour
1 Tbsp + 1 1/2 tsp. baking powder
2 Tbsp grated sheep’s milk Romano (can leave out if needed)
1/2 tsp oregano
1 tsp basil
3/4 cup goat’s milk (or hemp milk)
1/4 cup + 1 1/2 tsp. olive oil

Mix dry ingredients. Whisk together wet ingredients and add to dry mixture. Put into a deep dish pizza pan (mine is a 10″ diameter one from Pampered Chef that they sadly no longer make) or other similar-sized baking dish.

Toppings:
1 cup marinara sauce
7 oz. baby spinach (I used a spinach arugula mix)
1 clove garlic, minced
olive oil
4 oz goat’s/sheep’s milk feta cheese
4 slices of bacon (can leave out for vegetarian version, but this is how I get my guys to eat it. I also thought about using a handful of cooked shrimp instead.)

Top crust with the marinara sauce and bake at 350 for 35 minutes. Meanwhile, saute the garlic and spinach in the olive oil until the spinach is wilted. Cook the bacon so that it is partially cooked (otherwise it will be overcooked when you bake it) – it should be slightly browning but still very pink and fatty.

When crust is finished, remove from oven and scatter the sauteed spinach over it, then crumble the feta over that, then cut the bacon into small pieces and sprinkle that over the whole thing. Put back into the oven and bake for 10-15 minutes more.

Makes 6 slices, about 9 g. protein per slice. (Serves 3 people nice generous servings, if you are really hungry, you can serve it with a salad).

Pizza Friday

November 1, 2008

In our house, Friday is usually homemade pizza night.  It’s a little challenging to do a cow’s milk and wheat free pizza, but I did it.

I used Bob’s Red Mill Whole Grain Spelt Pizza Dough recipe. Now, I let the dough sit (in a cold house) much longer than you are supposed to, but it didn’t seem like there was a lot of activity so I don’t think that’s the problem. The dough is much harder to roll out than wheat pizza dough. Since there is less gluten, it’s less stretchy. I rolled it out on a spelt-flour-covered cutting board, but then it tore as I lifted it on to the pan, and I just rolled it in the pan instead. I used garbanzo bean flour instead of white bean flour.

The topping idea came from Food and Wine’s Quick From Scratch Italian Cookbook, which appears to be out of print. (It’s a great book, we use it all the time, although there are a lot of pasta dishes I can’t have now. :()

Slice an eggplant thinly and saute it in olive oil until golden brown.
Top pizza with eggplant slices and minced garlic (I used 1 huge clove) and ground pepper.
Bake at 450 for 12 minutes.
Slice/crumble soft goat cheese over the top.
Dot with pesto sauce (I used mine that I froze from the basil I grew in the garden).
Bake for another 15 minutes.

The crust wasn’t bad, it came out kind of crispy and was a little challenging to get off the pizza stone. Also, the spelt crust is a bit drier than the wheat crust, so it would have probably done better with the pesto directly on the crust (or a light coating of olive oil). Still, I was happy to have pizza.