Gluten Free Kale & Artichoke Pizza

Gluten Free Kale & Artichoke Pizza
 
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.
 
maria-signature
 
Gluten Free Kale & Artichoke Pizza
Gluten Free Kale & Artichoke PizzaGluten Free Kale & Artichoke Pizza
Gluten Free Kale & Artichoke Pizza
Gluten Free Kale & Artichoke Pizza
Print
Ingredients
  1. 1 cup of almond flour/almond meal
  2. 2 cups of tapioca flour/starch
  3. 1 1/2 teaspoons of baking powder
  4. 1/2 teaspoon of salt
  5. 1 teaspoon of garlic powder
  6. 1/2 teaspoon of onion powder
  7. 3 organic eggs
  8. 1-2 tablespoons of water
  9. Pesto
  10. Kale, chopped into bite size pieces
  11. Shredded mozzarella cheese
  12. 1 can of artichokes in water, drained and quartered
Instructions
  1. Preheat the oven to 400 degrees F
  2. 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.
  3. Make a medium hole in the center of the flour mixture, and add the three eggs to the middle.
  4. 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.
  5. 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).
  6. When a workable dough is formed, place the ball onto a lightly greased baking sheet (or pizza stone).
  7. 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.
  8. Place the dough in the oven for 10 minutes.
  9. While the dough is baking, massage the chopped kale in a light amount of olive oil and a dash of sea salt. Set aside.
  10. Remove the pizza crust, and spread an even layer of pesto on top.
  11. Top with cheese, chopped kale, and quartered artichokes. You can sprinkle a little more cheese over the top.
  12. Place back in the oven for 10 more minutes, until cheese is melted and the kale begins to crisp.
  13. Slice and serve.
Spinach for Breakfast https://www.spinach4breakfast.com/
Shop the Post

 

Oh, and you’ll love these!

Leave a Comment

Your email address will not be published. Required fields are marked *