Instead of tomato sauce, we mashed roasted sweet potatoes and roasted carrots, and we topped it with caramelized onions, mushrooms, pecans, and a little bit of cheese. ~enough dough for 2 pizzas in 13x18 pans~
INGREDIENTS: Regular Pizza Crust: 2 1/4 teaspoon, or 1 .25oz packet, Active Dry Yeast 1 teaspoon Raw Honey/Maple Syrup 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups Bread Flour (I used King Arthur Organic Bread Flour) 2 tablespoons Cold Pressed Extra Virgin Olive Oil Gluten Free Pizza Crust: 3 cups of Gluten-Free Flour Blend (2 cups should be Rice Flour, 1 cup either Tapioca or Chickpea/Garbanzo Bean Flour) 1 0.25oz packet Dry Active Yeast 1 cup warm filtered or spring water (Should be hot to the touch, but not boiling.) 1 tablespoon Chia Seeds 3 tablespoons Water 1 teaspoon Pink Himalayan Sea Salt (Trader Joe's has it for extremely cheap.) ½ tsp Aluminum-Free Baking Powder (I used Rumford) 2 Tbsp Cold Pressed Extra Virgin Olive Oil Pizza Sauce: 2 Large Sweet Potatoes 4 Large Carrots 2 Tbsp Cold Pressed Extra Virgin Olive Oil Toppings: 1 Large Organic Sweet Onion 5oz (usually 1/2 a package) Mushrooms (any kind) 1/2 cup chopped Pecans *Optional: Shredded Vegan Cheese DIRECTIONS: 1. Before starting with the pizza crust, wrap the sweet potato and carrots individually in aluminum foil and put them in the oven on 350 degrees F so they can bake while you’re preparing the dough. 2. Chop up onions, mushrooms, and pecans. Start by sautéing the onions with a little bit of olive oil on medium heat. Stir as needed. Add the mushrooms. The mushrooms will release a good amount of water, so adding more oil or water shouldn’t be necessary. When almost done, add the pecans to allow a little bit of the oil to come out and the pecans to soften slightly. 3. Mix contents of the active dry yeast packet with 1 cup of warm water (at least 110 degrees F, just so it’s hot to the touch, not boiling). Add sweetener (if you don’t consume honey, you can use maple syrup or raw sugar). Set aside for ten minutes or until it becomes creamy. 4. If making gluten-free crust, take one tablespoon of chia seeds and mix with three tablespoons of water. Set aside. 5. To prepare the pizza crust, knead together the flour, salt, and 2 tbps of olive oil. 6. If making gluten-free pizza crust, also add baking powder. 7. Add yeast mixture to the dough mixture and knead with your hands for about 5 minutes. 8. If making gluten-free crust, add the chia seed mixture and knead thoroughly. 9. Add more oil/water accordingly, but only after you’ve thoroughly kneaded the dough otherwise you will end up adding too much liquid. 10. Wet a clean paper towel and put over the top of the mixing bowl containing the dough. Let stand for at least 10 minutes. 11. When the veggies are done baking, take them out, peel the sweet potato, and mash both the sweet potato and carrots in a metallic or glass mixing bowl. Add 2 tbps olive oil to the mashed potato and carrot mixture and any seasonings you like. Salt and pepper are the basics, but you can experiment. If you feel the mixture needs more oil, add a tbsp or two more. 12. Turn on over and set to 450 degrees F if making regular crust, and 350 degrees F if making gluten free crust. 13. Roll out the pizza dough on a floured surface and make it into whatever shape you need for the pan you have. The thickness can vary, but try to keep it not thicker than ½ inch. 14. Spread the sweet potato and carrot mixture over the crust like any other pizza sauce. Don’t spread it too thin or the pizza may come out dry. Add caramelized onions, mushrooms, pecans, and optional shredded cheese or cheese substitute on top. Too much cheese will overpower the taste of the pizza. A small handful is more than enough for a pan. The sweet potato mixture will NOT dry out so it doesn’t need to be fully covered in cheese. Again, the cheese/cheese substitute its completely optional and not adding it doesn’t mess up the taste either. 15. If making regular pizza crust, bake for about 20 minutes at 450 degrees F. If making gluten-free crust, extend the time to 30-40 minutes at the same temperature.
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