Thanks for the feedback on yesterday’s post about changes after embarking on a whole food lifestyle (definitely check out Britt’s post with her experiences). Since I’ve cut out refined flours, I rarely eat bread-type things.
I am not sure why but I even have this thing against whole wheat flour. I’d much rather eat whole grains, in their original form, than rely on flours (unless I am making the flour myself in my food processor).
But here I am, enjoying pizza without any flours in sight.
Be forewarned, this isn’t your typical pizza crust.
Super flexible with any combination of beans and grains, I spotted this at Everyone is Vegan many moons ago. Here, white beans and cooked quinoa are whipped together with flax and spices to create a lovely bread-type crust.
The crust takes longer to bake than your typical pizza crust, which means you get the benefit of glorious roasted veggies. I normally wouldn’t put onion on my pizza, but I will if it is roasted as it is here. Red pepper also roasts well. Broccoli gets that delightful crispy edge. And the best part: laying kale overtop the veggies results in a pizza topped with kale chips!
Since I used the miso gravy from the Dragon Bowl, does that make this a Dragon Pizza?
Other pizza crusts, toppings, etc, I’d like to try:
Gluten-Free Chickpea Flour Pizza Crust from Making Love in the Kitchen
Choosing Raw Pizza with Quinoa Buckwheat Crust and Guacamole from Choosing Raw
Roasted Garlic and Beet Socca Pizza from Sprint 2 the Table
Caramelized Onions on a Sweet Potato Socca Pizza from The Lean Green Bean
Mediterranean Date & Olive Pizza on a Chickpea Crust from Cara’s Cravings
Quinoa Oat Flatbread Mini Pizza with Spinach Hummus, Roasted Beets and Red bell pepper from Hobby & More
Cilantro-Hemp Pesto Pizza from Farmers Market Vegan
Butternut Edamame Pizza from Sketch Free Vegan Eating
Tex-Mex Pizza with Kidney Bean and Quinoa Crust from Dates & Quinces
Caramelized Onion, Shaved Butternut and “Goat Cheese” Pizza from Diet, Dessert & Dogs
Butternut Squash, Caramelized Onion and Mushroom Topping from What Would Cathy Eat?
Sweet Potato and Caramelized Onion Spread from She Let Them Eat Cake
Tomato-Tahini Pizza Sauce from Aria
Pizza never goes out of style. In fact, it’s making somewhat of a comeback these days. What with real neapolitan pizzerias sprouting up in Toronto and Ottawa, it seems that the unbeatable idea of a crisp circle of dough covered in any choice of toppings and perhaps, some cheese, is edging back to fan favourite. Gone are the greasy, gooey slices of heavy dough, and maybe we should be thankful for that. These restaurants are opting for wood-fired ovens imported directly from Italy to bake their creations. The result? A crust that is light but never too thin or cardboard-like because it does most of its rising right in the super hot oven (Libretto claims theirs reaches 900 degrees on their website…imagine!). The dough puffs up, sometimes makes little bubbles, but doesn’t dry out. It’s wonderful.
That being said, it’s not everyday that I feel like pluncking down an average of 15$-17$ for what amounts to a medium sized pizza at any of these two haunts, especially since I found a recipe for pizza that gives rather good results. Minus the wood burning oven (hard to come by in rented apartments), I can get pretty reasonable results with a regular oven (at 450 degrees) and fairly basic ingredients. Tonight, I made the unbeatable classic, the most basic of all pizzas: Pizza Margarita. The combination of a simply seasoned tomato sauce, some fresh mozzarella (regular, not di Bufala) and some basil is a winner – and it also matches the colours of the Italian flag! The result tonight was hugely satisfying.
I found the recipe last year on this site. Scroll down a bit for the dough recipe. It literally takes 15 minutes to make and you let it rest about 1 hour, then shape it, top it and bake it. The sauce was my own. I just kept it simple and used the rest of a can of puréed tomatoes (Italian) and some orange zest and pepper. The mozzarella was not very interesting – just a log of fresh that I cut in rounds. When I am melting the cheese, I don’t feel compelled to always use top of the line…unless it’s going to be the feature of the pizza. Also, there are some schools of thought who feel that Mozzarella di Bufala, which is decidedly more milky, does not belong on a pizza…I leave it up to you. I’ve done a fabulous pizza with slivered red onion, oregano and Mozzarella di Bufala, so I like it either way.