We’ve yet to make a gluten free pizza on Spinach for Breakfast, and my reasoning has always been that if I’m going to eat pizza I want it to be the real thing. I’m talking all your gluten, all your cheese, maybe some artichokes if I’m feeling wild, NYC style pizza. The issue is I typically suffer the consequences, and I am then only eating pizza a rare few times a year.
So this weekend I decided to tackle the gluten free pizza crust. Since there are a million recipes out there, and I didn’t feel like reinventing the wheel, I turned to Pinterest. Here was my following recipe criteria:
1. I am not soaking quinoa for 8 hours. I’m already starving.
2. I am not buying yeast, or one of those sack things to let it rise in.
3. I am not blending 6 different types of flours together.
4. I am not chopping cauliflower and then needing to clean my entire kitchen.
After some serious searching, I stumbled across a multi-purpose dough recipe from Meagan over at Eat Something Delicious. It involved two flours, eggs and some baking soda. This was something I could handle.
I made a few slight alternation’s to Meagan’s dough recipe and baked a pretty awesome Gluten Free Kale & Artichoke Pizza. We’re not talking Artichoke Basille’s here, but for a gluten free crust that involves virtually no effort, and a pizza loaded with greens, it’s pretty damn good if you ask me.
Gluten Free Kale & Artichoke Pizza
- 1 cup of almond flour/almond meal
- 2 cups of tapioca flour/starch
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 3 organic eggs
- 1-2 tablespoons of water
- Kale, chopped into bite size pieces
- Shredded mozzarella cheese
- 1 can of artichokes in water, drained and quartered
- Preheat the oven to 400 degrees F
- In a large mixing bowl, add the almond flour, tapioca starch, baking powder, sea salt, garlic powder and onion powder and mix until evenly combined.
- Make a medium hole in the center of the flour mixture, and add the three eggs to the middle.
- Begin to slowly mix the flour mixture into the eggs. I started with a fork, and then when the eggs were mixed began to use my hands to knead the dough.
- When needed, add the water 1 teaspoon at a time while kneading the dough. Do not exceed 2 tablespoons of water (I only needed 1 tablespoon).
- When a workable dough is formed, place the ball onto a lightly greased baking sheet (or pizza stone).
- Using your hands or a rolling pin, spread out the dough until you reach about 11-12 inches in diameter, depending on how thick you want your crust.
- Place the dough in the oven for 10 minutes.
- While the dough is baking, massage the chopped kale in a light amount of olive oil and a dash of sea salt. Set aside.
- Remove the pizza crust, and spread an even layer of pesto on top.
- Top with cheese, chopped kale, and quartered artichokes. You can sprinkle a little more cheese over the top.
- Place back in the oven for 10 more minutes, until cheese is melted and the kale begins to crisp.
- Slice and serve.
Spinach for Breakfast https://www.spinach4breakfast.com/
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