Pizza Pizza

One of the things I miss most on my gluten-free diet is pizza. Fortunately, various restaurants are beginning to offer gluten-free pizza, but it is still a rare find. It doesn’t have to be rare at home though! Last night my mom and I experimented with 2 different crusts (and I will continue to do so). Both crusts are gluten-free, yeast-free, and vegan.

First, we made a polenta pizza crust using a recipe from:

http://blog.williams-sonoma.com/weekend-project-polenta-pizza-crust/

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What we did differently:

-Formed the dough into a rectangle instead of a circle

-Pre-baked the dough for 25 minutes without toppings

-After the dough was baked, we added homemade tomato sauce, goat mozzarella, goat feta, spinach, mushrooms, artichokes and yellow onions and baked for another 15 minutes.

Verdict:

The polenta crust tasted delicious, but was a bit too mushy. To achieve a firmer texture, I would cook the dough for a few minutes longer in addition to microwaving the cornmeal and water mixture a few extra minutes prior to baking.

The second crust we tried was a sweet potato crust from http://www.purefreshdaily.com/recipes/pasta/carne-asada-flat-bread-pizza.

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What we did differently:

-Substituted 2 chia eggs for the chicken eggs

-Used 1 ½ cups of spinach for the greens

-Topped with homemade pesto, goat chevre, sundried tomatoes, artichokes, mushrooms, and yellow onions.

Verdict:

This crust was not extremely aesthetically appealing (green crust), but the texture was excellent as well as the taste (was a bit sweet from the sweet potatoes).

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