fast track pizza dough on a regular basis but I am sure we will have it again. Who doesn't love a pizza base that is quick, nutritious and tastes great. And it is gluten free and vegan!
tofu and cashew ricotta that I decided to use that in lieu of cheese on our pizza. I used the tomato sauce, some olive, artichokes, cherry tomatoes and dollops of ricotta. It was lovely with some baby spinach on top when cooked. Both pizzas had lots of protein.
Recipes from the interwebs using psyllium husks:
- GF cheese crackers - Gluten Free Girl and the Chef
- Flourless white chocolate macadamia almond cookies - Fox in the Kitchen
- Kabocha squash cake (with goats cheese) - Gluten Free Girl and the Chef
- Matcha coconut chocolate macaroons - Seitan in My Motor
- Pie crust - Simply Sugar and Gluten Free
- Sweet potato buns - Diet Dessert and Dogs
Chickpea pizza base
adapted from Cara's Cravings
makes 1 medium pizza and 1 small pizza
1 cup warm water
1 x 7g sachet of dried yeast
1 tsp brown sugar or other sweetener
1 and 1/2 cups chickpea flour (besan) and extra for kneading
4 tablespoons ground psyllium husks
1/2 teaspoon salt
polenta to sprinkle on pizza base
Stir together warm water, yeast and sugar in a mixing bowl. Leave for about 10 minutes until the yeast blooms (ie it develops white, frothy patches). Preheat oven to 250 C and generously sprinkle 1 medium and 1 small pizza trays.
Add remaining ingredients. Tip out onto a board that has been floured with chickpea flour. Knead for about 5 minutes. Place dough back in the bowl and let rise for about 20 minutes. (I let mine rise a bit longer). It should be spongy but mine didn't double in size as regular wheat would.
Using well floured hands and a well floured board, roll out dough and transfer onto prepared pizza trays. It wasn't too hard to transfer to the small tray but the dough was a bit fragile when transferring to a medium tray and had to be patched a wee bit. Place your toppings on the pizza and bake for 15 minutes or until the crust is golden brown. Best eaten hot.
On the Stereo:
Way to Blue: Nick Drake