I am so excited about this, you have no idea. I have officially (perhaps accidentally) made the world’s most delicious pizza, and it’s not on the list of forbidden foods.
Also, that is an exaggeration. Nothing beats Me-n-Eds pizza. I miss it so much. This may be the world’s most delicious grain free pizza, however.
I will still claim this is a victory, and victory is sweet.
I have tried a few grain free pizza crust recipes and was not terribly impressed. Then I found one made from tapioca flour and it was decent. Then I ran low on tapioca flour and substituted half of the needed amount of tapioca with arrowroot and OMG it was perfection.
When made with tapioca flour, it had a certain pie crust quality to it. It was delicious, don’t get me wrong, but the arrowroot allowed it to be a bit more cracker-y, which I really, really liked. I will be saving the original recipe, however, to make the pie crust topping for my favorite chicken pot pie soup. I thought I was going to have to go without it this winter…there is hope once more. 😉 I love beautiful accidents. For the original recipe, go HERE.
Back to the pizza.
I made a very simple but delicious pizza using some delicious CSA items the other night. Cracker crust, purple pesto (recipe to follow), sliced chicken breast tossed with some of the pesto, mozzarella cheese and bell peppers.
I started with the pesto. I really might cry when my CSA stops offering the purple basil. It’s so incredibly flavorful and yet more mild that its italian counterpart. I’m obsessed. To make the pesto, I gathered the following:
4 cups purple basil leaves (this was two bundles for me)
1/2 cup raw almonds (cashew would work beautifully too, but they are on our “forbidden” list right now)
2 tsp crushed garlic
1/2 tsp real salt (any salt you have will work, this is just the one I have been using.)
at least 6 TBSP cold pressed olive oil
In a food processor or blender, pulse the almonds until they are fine and almost powdery. Then add the basil, and pulse until combined. Add garlic and salt and continue to pulse or blend until all is combined. Drizzle in olive oil until pesto is at the desired consistency. I like mine to have enough oil to be spreadable. I probably used about 1/3 cup of olive oil in mine. Keep in mind, from here on out, and I never professed to be a food photographer.
I will admit to you that it’s not a very pretty color. It sort of looks like potting soil. The taste is so worth it though, trust me. I also love to use almonds or cashews in pesto because pine nuts are so darn expensive. Also, this pesto does not call for parmesan cheese, so its vegan approved. 🙂
Set the pesto aside and get to work on the pizza crust now. 🙂
For the crust, you will need:
1/2 cup tapioca flour/starch
1/2 cup arrowroot
1/3 cup raw shredded parm cheese (I love TJ’s)
4 TBSP of refined coconut oil or other high-heat oil such as high-oleic sunflower
1 TBSP water
1 organic egg
Combine all ingredients. It will be sticky and kind of gummy.
Prepare 2 pieces of parchment paper the same size as your pizza pan ( you can trim the edges later)
BRUSH BOTH PIECES OF PARCHMENT WITH OLIVE OIL. IF YOU DO NOT DO THIS, YOU WILL END UP WITH A STICKY MESS.
Scrape the batter/ dough onto the first piece of parchment (on the greased side.) Now lay the other piece, greased side down, onto the dough. With a rolling pin, roll the crust out into a circle.
Peel the top piece of parchment off and discard. Put the crust, parchment and all, onto your pizza pan.
Carefully, with the back of a spoon, spread your purple peso over the entire thing. You will use about 1 cup. Reserve the rest for later.
Now, top with cheese.
If you would like meat on your pizza, sautee some thinly sliced (about 1/4 in thick strips) chicken breast in a bit of butter or refined coconut oil. (I used 2 chicken breasts) Season with salt, garlic, and then about 1/2 cup of your pesto. Once cooked, add to the top of your pizza, along with whatever other goodies you want. I added some bell peppers from my CSA box.
Trim excess parchment off of the edges and Bake for 20-25 minutes at 400*.