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Posts tagged ‘pears’

Grain Free Prosciutto and Arugula Pizza

Although I do not always stick to a grain free diet,  I try. I shoot for 60-70% success and call it good. I have found that there are some things that  I just can’t give up, and have to have on rare occasion:  My mom’s chicken dijon over rice. The occasional bowl of freshly popped popcorn. Red Vines.

One thing that was also on my list for a while? Pizza. It has been so great since I discovered I could make a pretty decent cracker-type crust without any grains! The possibilities are endless, but the other day I made my fave pizza ever. Mozzarella, Prosciutto and Arugula pizza. YUM. For added flair, I added some lemon balm leaves that were calling to me from my CSA box. SO yum. Here’s how I did it.

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.

Next up, TOPPINGS. This is where you can do whatever you want. One suggestion? Don’t use anything too wet, like fresh mozz. It will make your dough gummy. I also find that while a good thick tomato based sauce works, a dense pesto does better. This recipe only calls for olive oil drizzled over it first, but a thick fig butter or would have been amazing.

For this recipe:

Drizzle the dough with olive oil, and brush to spread evenly.

Top with slices of mozz cheese (NOT the fresh one…too much water)

Top with prosciutto slices and bits of lemon balm (and then take a poorly lit crappy cell phone pic of it):

pizza1

 

Pop it in the oven. Bake at 400* for about 15-20 minutes. You want the crust nice and golden.

Once it comes out, top with the fresh arugula. I mixed mine with a bit of mesculin greens and some more lemon balm. 🙂 Some peeled, sliced fresh pears would have been awesome too, but I thought about it after the fact.

pizza2

 

Crispy, spicy, flavorful and satisfying. I think, for me,  “satisfying” is the most important aspect here, as sometimes, my meals are anything but.  I also feel a certain sense of satisfaction when I am using foods in the height of their freshness…bought locally, purchased in season, and used shortly after buying them.  I guarantee the fresh arugula I brought home, fresh out of the ground, is a million times tastier than the one at the store in July. You just can’t beat in-season, organic, local produce. That said, bagged arugula is better than *no* arugula. Work with what you’ve got around you, just make sure you’re eatin’ the good stuff.

Your beautiful self is worth it.

 

 

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