Wednesday, March 27, 2013

Gluten-free Pizzas

Over the weekend we felt like having a pizza night, but to keep it clean and naturopathic I decided to try a couple gluten-free crust recipes. The first one was an eggplant based one (pictured on the right in the first photo) and the second one was made from gluten-free flour and was done easily in a skillet! Both turned out great!

Eggplant Pizza Crust:
  • 1 eggplant, peeled
  • 1/2 tsp  (2 mL)  salt
  • 1/4 cup  (60 mL)  ground flaxseeds
  • 3 tbsp  (45 mL)  Gluten-free flour (I used a blend, but you can use Bob's Mill)
  • 1 egg
  • 1 tbsp  (15 mL)  olive oil
  • 1/4 tsp  (1 mL)  pepper
  • 1 tsp garlic powder


1. In large bowl, coarsely shred eggplant; stir in salt and let sit for 5 minutes. In handfuls or using cheesecloth, squeeze out excess liquid. In separate large bowl, thoroughly combine eggplant, flaxseeds, flour, egg, oil and pepper. On a piece of parchment press mixture into any shape, but 1/4-inch/5 mm thick. Slide parchment paper onto pizza stone (preheated) OR centre rack of 375°F/190°C oven; bake for 20 minutes.
2. Carefully slide crust out of oven; top with another parchment paper; lift both parchments and flip over; peel off top parchment. Apply your toppings and bake an additional 15-20 min at 400C.

Skillet Pizza:
2 cups gluten-free flour
2 Tbsp starch (corn, rice or arrowroot)
2 tsp Baking powder
2 Tbsp Olive Oil
1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder

Add water (start with 1 cup) until you form a dough ball. Divide into 2 smaller dough balls and let sit 5 min. Heat a skillet (non-stick or cast iron). Add 1 tsp olive oil. Roll out one dough ball onto parchment into circle. Flip the dough into the hot pan (peel off parchment). Cook for about 4 min. per side (until light golden brown). Repeat with next dough ball. Apply toppings and bake 15-20 min at 400C

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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