Sunday, February 19, 2012

Day 43: Gluten-Free Adventures: Pizza Edition

You may remember my first attempt with gluten-free pizza on Superbowl Sunday a couple weeks ago. I actually made socca, a garbanzo flour based flatbread. This time, I tried to make a yeast dough, but I was unsuccessful at getting the elasticity that pizza dough normally has--maybe because I didn't use any guar gum or xanthan gum, and I think I need to use more yeast next time too. Also, the dough didn't really rise that much so I ended up making some adjustments that made it better than the first time, but still not what I had wanted, boo. There will be a third attempt in the near future, though, that's for sure! Experimenting in the kitchen is what I like best after all! Either way, you can make this second version or wait until I can get the right gluten-free pizza-dough consistency, which will hopefully be soon (and not involve the easy-way out of buying Glutino's gluten-free pizza dough mix)! This pizza was yummy, don't get me wrong, just not what I had envisioned, and since I didn't have wings, I made some spicy, gluten-free oven-fried chicken instead! Disclaimer: I did not use meat substitute, so the chicken is NOT vegan, sorry! But you can use vegan chicken patties if you want!

Gluten-free Pizza with Pumpkin-Yellow Tomato Pesto Sauce, Veggies and Cheese
Makes 1 large rectangular pizza

Pizza Dough:

  • 1/3 cup warm water (105°F to 115°F)
  • 1 teaspoon dry yeast
  • 1 tsp beet juice
  • Pinch of sugar
  • 2/3 cup + 1 1/2 cups (or more) garbanzo flour
  • 2/3 cup water, room temperature
  • 1/2 c. + 2 teaspoons EVOO (olive oil)
  • 1/2 teaspoon salt
  • 1 tsp garlic adobo sauce (Great Garlic Adobo brand)
  • 1/2 block silken tofu
  • 1/2 c. water
  • 2 tbsp unsweetened almond milk

Tomato-Pumpkin Sauce:
1 c. yellow plum tomatoes chopped
1 c. canned pumpkin (plain--without the pie seasoning)
1 tbsp minced garlic
2 tsp vegan pesto sauce (I used Bear Pond Farm's Spicy Vegan pesto sauce)
1/2 tsp dried basil
2 tbsp cilantro chopped into small pieces
1 tbsp Tofutti sour cream
1 tbsp whole grain mustard

4 c. grated cheese (I used a blend of lactose-free McAdams's brand of cheddar and Meunster cheese as well as 4 tbsp Parmesan cheese--Hannah doesn't really get affected by Parmesan cheese for some reason) **Note: use vegan cheese if you want to make this entirely vegan, or just omit the cheese completely for a plain, veggie pizza.
  • 1 orange pepper sliced thinly
  • 4 artichoke hearts, leaves separated
  • 4 brussel sprouts, leaves separated
  • 1 c. arugula
1 tbsp oregano
1/2 tbsp red pepper flakes

1) Preheat the oven to 200 degrees.
2) Combine 1/3 cup warm water with yeast, beet juice, and sugar; let the mixture stand until foamy, about 10 minutes.
3) Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture. Cover and let stand 20 minutes.
4) Stir 2 tbsp olive oil, almond milk, and salt into yeast mixture. 
5) Mix with your hands 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms. Add adobo sauce.
6) Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes.
7) Oil large bowl, add dough; turning it to coat. Cover with plastic and let it rise on top of the stove until doubled, about 1 - 1 1/2 hours--I thought by then the dough would surely be doubled. It had risen, yes, but not nearly enough to fill my large rectangular baking pan, so I added the following:
8) Add in silken tofu and the rest of the EVOO,  mixing it with a hand-mixer until dough is fully blended.
9) Grease large baking pan with Pam Olive oil and then pour new pizza dough mixture into the pan, spreading it evenly with a spatula. 
10) Turn up oven to 350 degrees and bake the pizza dough for about 15 minutes until it's slightly firm to the touch.
11) Remove from oven momentarily, spreading the tomato sauce and topping the pizza with the veggies, and 2 c. grated cheese. 
12) Sprinkle oregano and red pepper flakes on top of pizza and spray with Pam olive oil.
13) Return to the oven and bake for another 15 minutes. Remove from oven momentarily again.
14) Spread rest of the cheese on top (I added the rest to one half for my sister and put som shredded part-skim mozzarella from 2 cheese-sticks on my half) and turn up the oven to 400 degrees.
15) Bake in oven for another 10-15 minutes. Remove from oven and slice with a pizza slicer. Serve immediately!

Enjoy and Bon Appetit!

Gluten-Free, Spicy, Oven-Fried Chicken
Makes 6 servings

Spicy Marinade:
1/2 c. Balsamic vinegar
1/2 tsp Sriracha sweet chili sauce
1/2 tsp tabasco sauce
1/2 tsp Mrs. Dash's Fiesta Lime seasoning
1/2 tsp ground black peppercorns
1/2 c. EVOO (olive oil)

6 tbsp almond meal/flour
2 tbsp flax powder 
1/2 tsp red pepper flakes

3 large frozen chicken breasts

1) Keep oven at 400 degrees from making the pizza.
2) Mix first six ingredients in a medium sized bowl.
3) Defrost chicken in microwave for 10 minutes. Divide breasts into 6 pieces.
4) Place chicken the sauce and let it marinade for about 1 hour (can prepare this while making the pizza). 
5) Carefully pour marinade into a large skillet and heat it at a medium heat level until it starts to boil.
6) Dump in chicken and cook it in the marinade for about 2-3 minutes on each side.
7) Sift together breading ingredients in a medium mixing bowl. 
8) Turn off the heat from the skillet, and coat each piece of chicken with the breading (you can achieve this by shaking the pieces in the bowl with the breading). Discard the leftover marinade.
9) Line a large baking sheet with aluminum foil and place the pieces of chicken on the sheet. 
10) Now, I would've made a packet out of the aluminum to seal in the heat more, but I didn't this time, resulting in the chicken being a little tough at the end of the baking process.
11) Bake in the oven for about 20 minutes. Check to see that the chicken pieces look crispy and bake a little longer if necessary, being wary of overcooking the chicken.
12) Remove from oven and serve onto the plates next to the pizza. 

Enjoy and Bon Appetit!

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