Gluten-Free Veggie Pizza
Ingredients:
· Pizza Tomato Sauce:
2 tsp tomato paste.
½ tbsp avocado oil
One can of organic crushed tomato
1 tsp dried oregano. Fresh oregano is Ok too.
2 tsp dried basil. Fresh basil is Ok too.
½ tbsp freshly crushed garlic
Black pepper and salt
· Pizza Crust:
1½ cups Happy Campers Easy Peasy organic, gluten-free flour mix (containing whole-grain millet, whole-grain sorghum, whole-grain buckwheat, whole-grain quinoa, whole-grain amaranth, and prebiotic fiber)
1 tsp baking powder – (4.5 g)
½ packet yeast (1½ tsp or 7 g)
1 tbsp avocado oil
½ cup warm water (156g)
- Toppings:
10 organic Kalamata olives: cut into circles
5 bottled artichoke hearts (pre-cooked): cut in half
1 to 1½ cups of organic arugula leaves
4 - 5 organic brown cremini mushrooms: sliced
½ organic sweet onion: sliced
½ organic orange bell pepper: sliced
½ cup of organic store-bought gluten-free tomato marinara sauce without added sugar
½ tbsp of organic minced garlic
Cooking Directions:
1. To make pizza sauce:
Sauté the garlic in mildly heated oil.
Stir tomato paste in, stir, and cook for about a minute.
Then add in crushed tomatoes, oregano, basil, and season with salt and pepper. Cook for a few minutes till the sauce thickens a little bit.
2. To make the pizza dough (modified from the original instructions):1
Add all of the pizza crust ingredients to a mixing bowl and use a hand mixer to mix until the dough is smooth.
Drizzle a tiny amount of avocado oil onto a 14" x 12" piece of parchment paper and evenly spread out the oil, then transfer the dough to the parchment paper (the oil will prevent the dough from sticking to the parchment paper). Spread a small amount of oil on the dough's top and then cover the dough with a second piece of parchment paper. Press and form the dough with a rolling pin into a 10"-12" circle. For a thin crust, roll the dough out to 1/8" thick; for a thicker crust, go up to 3/8" thick. Roll a little bit of dough back on itself to create a thicker edge. Toss the top parchment paper.
Transfer the dough together with the bottom parchment paper to a sheet pan or a pizza stone and let rise in a warmish area for about 40 minutes.
Before the dough finishes rising, preheat the oven to 350 degrees F.
Place the sheet pan with the dough and the parchment in the oven on the middle rack and bake for 20-25 min for a thin crust and 30-35 min for a thicker crust until the crust becomes light brown.
3. Get the toppings ready and put them all together:
While the crust is being baked in the oven, heat a small amount of avocado oil in a pan on the stove. Sautee the sliced onion and bell pepper until softened and lightly brown.
Take the baking sheet out of the oven and turn the oven temperature to 450 degrees F. Spread all the topping ingredients evenly onto the crust and then place the pizza on the top rack. Bake it until the toppings become brown, for about 10-15 minutes.
Culinary Medicine Benefits:
This is a healthy recipe containing many vitamins, minerals, electrolytes, phytonutrients, and amino acids. There is an anti-inflammatory focus in selecting the ingredients.
Chronic inflammation is a common underlying cause of almost all chronic diseases, such as autoimmune disease, cardiovascular disease, type 2 diabetes, cancer, neurological dysfunctions, etc. Eating to reduce chronic inflammation can help these patient populations reduce disease risks or manage the condition. Vitamin E, contained in the abovementioned ingredients, is especially helpful for cardiovascular function. Also, the gluten-free nature of the recipe makes it an excellent choice for people with autoimmune diseases.
Recipe Modification for Other Health Benefits:
Cheese is a common ingredient used in making pizzas. If you are not sensitive to dairy products and also want to focus on making sure to have a sufficient intake of calcium and protein to protect bone density, an additional ingredient to add is the organic cheese of your choice. Another good way of adding protein to the recipe is organic chicken or beef sausage.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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