Tuesday, July 29, 2008

Reunited and it feels so good...Pizza

GFCF Pesto Pizza with Artichoke Hearts and Feta Cheese

This past month we had a tragedy in our family, we lost a dearly loved member of our family. It is amazing how things work out sometimes, through a terrible loss we were able to be reunited with some family members we had not been in close contact with for years. One of those is my husband's aunt, Joyce.

Joyce, who has celiac's also, mentioned to me she had not had pizza in at least 10 years! 10 years!! Tonight I made some GFCF pizza in honor of Aunt Joyce......reunited and it feels so good!

This pizza crust is much easier than the other one posted on my blog. It goes together rather quickly and tastes great! It is adapted from a recipe posted by Theresa on Silly Yaks.


3 eggs

2 Tbsp. cider vinegar

1/4 c. honey

1 1/4 c. milk (rice, almond, or cows)

1/3 c. corn starch

1/2 c. potato starch

1/2 c. sorghum flour

1 c. white rice flour

1 c. brown rice flour

1 Tbsp. yeast

1 tsp. salt

1 Tbsp. xanthan gum

Sweet rice flour for dusting

Preheat oven to 400 degrees. Combine the milk and vinegar and let rest for 5 minutes. In a high speed stand mixer combine the wet ingredients and mix. Add all the dry ingredients and mix on med speed for 3 minutes stopping once to scraped down the sides of the bowl.

Prepare 2 large pizza pans or 1 large cookie sheet by oiling well and sprinkling lightly with cornmeal. The stoneware type of pans work best but a regular cookie sheet will work too. Place dough on the middle of the pan or divided onto 2 pans (this really depends on how thick you like your crust). Spread dough with an icing spatula that has been dipped in water. Re-wet the spatula as often as needed. Spread until dough is desired size. Sprinkle with sweet rice flour and gently press dough into shape (thicker around the edge and thinner in the middle). This part is a bit time consuming but you want the thick edge to hold in all the toppings.


Pesto (make sure it is GFCF)

red onion, minced

1 small jar marinated artichoke hearts

green bell pepper, diced

1 small can sliced olives

crumbled feta cheese made from sheeps milk

diced tomato

Spread the pesto from the middle outward leaving the edge of the crust bare. If your pesto is really thick add some olive oil to it. Sprinkle the rest of the toppings around evenly. Place on the lower shelf of your oven and bake for 15-20 minutes or until edges are browned.

Enjoy this pizza and call an old friend or loved one you haven't seen but would like to!

I also made a traditional pepperoni pizza for my son, who wouldn't think of eating something called "artichoke".


Anonymous said...

I'm sorry about your loss, but am glad that you could reconnect with and help another loved one.

Anonymous said...

OOH thank you... I tried the toppings tonight you listed on our crust we had prepared and it was delicious. Enjoy this recipe... Thank you so much.. I would never have thought to look for a GFCF pesto but i had easy luck finding one! Thanks again..