Thursday, September 16, 2010

Recipe - can you guess?

What does every GFCF soy-free individual miss and crave?  The one meal completely engulfed in gluten and casein.  Oh wait, it's no secret, there is a picture right there...

We loaded this baby up with Daiya mozzarella cheese, spinach, mushrooms and Applegate Farms pepperoni.  The crust is made from almond flour and is VERY easy to make!  It was out of this world!

You can even make the crust mix in advance and bag it up for easy access then add the liquid ingredients last minute, roll it out and dress it up.  We chose to make our own sauce, because again, it's a very easy recipe from Elana's Pantry and tastes just like the pizza parlor sauces, rich and tomato-y...that isn't a word, is it?

1 1/2 cups blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 Tbsp grapeseed oil
1 large egg

Mix the wet and dry ingredients separately then combine.
Place the dough ball between two pieces of parchment paper and roll the dough 1/8 inch thick, this will make about a ten inch pizza. Bake on 350 for 15-20 minutes while you make your sauce.

Sauce  (makes 1 cup of sauce)
7 ounces of tomato paste
1/4 cup of water
1 Tbsp Italian herbs
1 tsp sea salt
1 Tbsp minced garlic

Bring ingredients to a boil in a sauce pan (must be where the word sauce pan came from, hehehe, ok sorry) then decrease the heat to simmer for 10-15 minutes until it thickens.  Spread sauce over your crust.

Add your toppings and heat until the cheese melts.

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