Tag Archives: gluten free pizza

Gluten Free Zucchini Crust Pizza

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IMG_4137Wow this pizza may not look like much but boy was it tasty!!! Though the base tastes nothing like normal pizza dough…I have to say I think it taste a whole lot better!! Packed full of flavour with all the herbs and spices and with a lovely chewy texture this pizza crust is perfect for all those die hard pizza fans out there who are unlucky enough to have a gluten intolerance! Though I am do not have coeliac disease myself, I really enjoy trying and creating gluten free alternatives for some of our usual not so gluten free friendly favourites so that no one has to miss out!

The base was super easy to whip up and then the toppings??…well that is entirely up to you but I will give you an idea of what tasty morsels I sprinkled over my pizza last night to make my pizza so irresistibly tasty! This recipe below makes 2 decent sized pizzas, but I must warn you..dont expect any leftovers as you are likely going to be able eat a whole one on your own they are just so delicious!

What you need…

For the base:

  • 2 large zucchinis, grated
  • 1/4cup almond meal (or you could use brown rice flour)
  • 1/2 tsp chilli flakes (you can adjust this based on your spice preference!)
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh or dried oregano
  • salt n pepper
  • 1 egg

Suggested Toppings:

  • 90g smoked salmon
  • 2 button mushrooms, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 punnet cherry tomatoes, halved
  • 1/4 red capsicum, thinly sliced
  • bunch of fresh basil
  • 1/3 cup tomato paste
  • 1 clove garlic, crushed
  • 50g fetta cheese
  • fresh argula leaves and some homemade basil pesto to garnish

What to do…

IMG_4126Preheat the oven to 200 degrees Celsius (fan forced).

For the base, place the grated zucchini in a bowl sprinkle over about 1/2 tsp salt and mix well. Allow to sit for 20mins to draw the moisture out. Then place the zucchini in a clean cheese cloth (chux cloth) and squeeze out as much of the moisture as you can. Note: You want your zucchini to be as dry as possible so that the base doesn’t become soggy!

Next throw all the base ingredients together in a bowl and mix well to combine before turning the mixture out on a piece of baking paper. Use you fingers to press the mixture down to form a large flat circle about 1/2 an inch thick.

 

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You need to pre-cook the base before adding your toppings, so when ready, carefully slide the pizza base on the baking paper onto a rack in the oven and cook for 8-10mins or until nicely browned around the edges. Once cooked remove from the oven and allow to cool.

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While your base is in the oven, crack on with preparing your toppings…whatever they might be! I have included what I threw on my pizza last night in the ingredients list above but go crazy and throw on what ever toppings you like! That is really the best thing about pizzas…there is just ENDLESS possibilities of tasty topping combinations, making it possible to tailor each pizza to suit the palette (and cravings) of each and every diner! So let your imagination run wild and throw on whatever you can find in your garden, pantry and fridge!

 

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Once you have concocted your ultimate pizza combo, slide the pizza (still on the baking paper) onto a tray and into the oven and cook on high heat for 5-8mins or until your toppings are cooked to your liking.

Remove from the oven, top with some fresh argula leaves, slice and dice your pizza and you’re good to go!

Oh and don’t forget to team your meal with a lovely glass of red if you’re looking for the ultimate Italian feast experience!!

Enjoy!

A

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My final days as a Coeliac… Did someone say pizza??

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So the weekend seemed to disappear in the blink of an eye and my gluten free challenge is over! Now I have to be honest and say that following a totally GF diet became a whole lot harder over the weekend, as my meals prepared and eaten at home became less frequent and spur of the moment decisions came into play! Weekends for me are a time for rest and relaxation and catching up with friends, making planning ahead and being pre-prepared for meal times MUCH more difficult!

On Saturday after my nutrition seminar I made a made a mad dash for my local farmers markets in west end to scavange for some super cheap fruit and veggies for the week to come! As it was getting late in the day most stalls were packing up or trying to sell off their left over produce at ridiculously cheap prices but as I was walking out I stumbled across a wonderful spanish food stall where people were STILL lining up to get their hands on whatever tastey morsels were left! Being the inquisitive type, I joined the queue just to see what all the fuss was about! And in managing to score some of the last few items left I instantly understood why there were still so many people milling around! In keeping with my GF challenge I chose a spanish rice salad that was wonderfully simple yet ridiculously good! Made from spanish rice, loads of parsely, lemon, mustard and perhaps some paprika or something of the sort it made the perfect lunch after a busy Saturday morning!

Dinner that night was very spur of the moment, as after going to the footy at Suncorp, we all headed for the nearest cosy bar for a glass of red and a few tastey nibbles! Starting with some baby figs wrapped in proscuitto followed by a big share plate of slow cooked lamb shoulder, I could have died and gone straight to heaven then and there! pizza1

On my last day of my challenge, which just so happened to be Sunday..the day of “rest and relaxation” Mark and I decided to go all out and try making a traditionally very gluten laiden meal… yep you guessed it..PIZZA! Though we would normally make the dough using normal baking flour, I have included a very simple GF dough recipe that proved to be alllmost just as tastey! I discovered this fantastic method of making pizza in watching my food idol..Jamie Oliver in one of his 30minute meals episodes last year and Mark and I have been making them this way ever since!

What you need… (makes 2 pizzas)

For the dough…

2.5 cups gluten free pizza and pastry flour

7g sachet dried yeast

pinch salt

1 cup water

good drizzle of olive oil

Toppings:

sm tub of salt reduced tomato paste

2 cloves garlic crushed

100g GF proscuitto

150g pumpkin (cut into thin slices)

basil pesto

6 button mushrooms

1/2 tub cherry tomatoes

goats cheese

mozzarella cheese

fresh basil leaves

handful pinenuts

What to do…..

For the dough, add all your ingredients to a mix master and whizz for a minute or 2 until the mixture as formed a firm ball. If the ball of dough is springy to the touch set aside until ready to roll out. For the toppings, add your garlic to the tomato paste and mix to combine. Then grab your pumpkin and steam in the microwave for 1 minute. Cut your cherry toms in half and your mushies into thin slices. Turn your oven on to moderate 180degrees fan forced.

When you’re ready to roll out the dough, sprinkle the table top with a layer of GF flour and begin to roll the dough out until you have a nice THIN base. Then grab your rolled out dough and place it in a large fry pan. Smother your pizza base with a layer of tomato paste and place the fry pan over a medium heat. Leave the base there, checking that the bottom isn’t burning for about 3- 4 minutes or so, or until the base is slightly browned the edges are starting to go a little crispy. Once it is cooked pull the pan off the heat and begin adding all your toppings…how you want to do this is ENTIRELY up to you! Once you’ve created your masterpiece, place the pan into the oven and leave it to cook for about 4 mins, or until the cheese has melted and browned slightly and the pizza dough looks cooked through. pizza2

And your done! A slightly healthier take on everyone’s favourite Sunday guilty pleasure! yummm!