Medically having to go gluten-free has not been difficult since the majority of my meals are vegetable and pasta based. However, I do miss pizza and bread that consists of gluten. Udi’s bagels and breads are really good but it’s not gluten bread.
My quest in life is to bake a pizza crust that comes as close to the “real” one as possible. In this adapatation I used garbanzo bean flour and Costco’s GF blend. I picked the basil from my window sill plant; the difference between fresh and dried is worth buying a plant. If you’re not up to taking care of a plant, most groceries will sell fresh basil in the veggie section.
Instead of pizza sauce, I used a fresh tomato, sliced up. Vegan cheese is choke-full of chemicals and really not too flavorful therefore I dispensed with that all together. In place I added fresh spinach leaves and mushrooms. Other possibilities would be colorful peppers and maybe zucchini. You can’t go wrong experimenting with vegetables.
For the Crust:
½ cup of Costco (still is my favorite over all the other ones I have tried) GF Flour
1 cup Garbanzo Flour (may be labeled chickpea flour)
¾ cup of water
½ tsp. each of salt and pepper
5-10 leaves of fresh basil
1 tbsp. of olive oil
Take a cast-iron skillet and heat it at medium with the oil. Make sure to rub the oil on the sides of the skillet so that the crust will not stick. Mix the rest of the ingredients together and pour into the heated skillet. Cook for five minutes on the stove then 10 minutes in a preheated 450F oven. Remove the pizza from the oven, leave it in the cast iron skillet and begin topping the rest of the ingredients.
1 sliced tomato
1 bunch of spinach leaves (probably a cupful)
1 cup of sliced mushrooms
I layered the tomato first, then the leaves topped by the mushrooms. Place in a 450F oven for 10 minutes. The crust will be crunchy and the veggies all cooked perfectly and for ease of cutting the pizza it will slide right out of the skillet onto a cutting board. Enjoy!
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