Mini Kale and Onion Pizzas (+ a book review) Print Prep time 90 mins Cook time 45 mins Total time 2 hours 15 mins Delicious, healthy, and gluten-free, this is a pizza you can feel good about eating. The crust, nutty and cracker-like, is a welcome change from your standard doughy pizza crust (gluten-free or not). Author: Pizza toppings from River Cottage Veg. Dough recipe adapted from the Wheat Belly Cookbook. Recipe type: Grain-free, vegetarian Serves: 6 Ingredients HERBED GLUTEN-FREE PIZZA DOUGH ¾ cup warm water (100–110°F) 1¼ teaspoons active dry yeast 1 cup almond meal/flour, plus more for sprinkling 1 cup garbanzo bean (chickpea) flour ½ cup ground flaxseeds ½ tsp sea salt ½ tsp garlic powder ½ tsp dried basil ½ tsp dried oregano ½ tsp fresh, finely chopped rosemary *You can also use dried. KALE & ONION TOPPING 2 tbsp olive oil 1.5 large onions, cut in half and sliced into half moons 2 cloves garlic, thinly sliced 200g kale (about 6 cups) *I used baby kale. If you use regular, remove the stems. Salt and pepper, to taste Approximate 1 cup of grated aged cheddar Instructions HERBED GLUTEN-FREE PIZZA DOUGH In a small bowl, whisk together the water and yeast until the yeast dissolves. Let stand for 10 minutes. In a medium bowl, whisk together the almond meal/flour, garbanzo flour, flax-seeds, salt, garlic powder, and herbs. Add the oil and the yeast mixture and stir for 5 minutes, or until all of the ingredients are evenly distributed and a loose ball of dough forms. This is best done in a stand-mixer, but if you’re up for an arm workout, do it yourself. Cover with plastic wrap and let stand in a warm place for 1 hour. While it’s resting, make the kale and onion topping (see below). After the dough has rested, divide it into 6 equal pieces. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place a piece of parchment paper on the work surface. Place 1 piece of dough on a piece of parchment paper and top with a second sheet of parchment paper. Flatten with a rolling pin into a circle about 4″. The dough can be sticky and I found it easier to roll out after sprinkling a bit more almond flour on it. Peel back the top layer of parchment. Now with the dough still sticking to the paper, place the dough on the baking sheet. Carefully remove the other layer of parchment paper. If you want, you can use a spoon or your hands to form a crust edge. (I didn’t do this.) Repeat with the remaining pieces of dough. Bake for 15-20 minutes, or until lightly browned. Remove from the oven and top each with ⅙ of the kale and onion topping. You may have a little left over. (I’d say that’s perfect for lunch the next day.) Top with desired amount of cheese and bake for 8-10 minutes or until heated through. KALE & ONION TOPPING While the dough is rising, shred the kale leaves into ¼ inch ribbons and set aside. Heat a large pan over medium heat. Once hot, add the oil until it starts to warm. Add the onions right away. Once sizzling, lower the heat and cook gently until golden, adding the garlic halfway through. This should take about 10 minutes. Stir the kale into the onions into the onions and cook for another 5-ish minutes, or until the leaves are wilted. Season with salt and pepper. Set aside to cool. Enjoy!
Posted on: Sun, 22 Sep 2013 21:07:52 +0000
Trending Topics
Recently Viewed Topics
© 2015