Difference between revisions of "Cast Iron Skillet Pizza"
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Revision as of 11:15, 12 November 2014
Makes one thick-crust skillet pizza.
We were so excited to develop the crust for this pizza: gluten-free, corn-free, and vegan, with a unique taste and a fantastic mouthfeel. A variety of flavorful toppings perfect it! Our favorite discovery? Cashew meal as a cheese substitute.
Pizza Crust Ingredients
- ¼ c lukewarm water
- 1 tbsp white sugar
- 2 tsp yeast
In the Vitamix
- 1 ¾ tbsp golden flax
- ⅔ cup warm water
- ½ cup plain unsweetened applesauce
- 2 tbsp garlic-flavored grapeseed oil or other cooking oil
- a few sprigs of fresh rosemary, or 1 tsp dried
- ¾ cup white rice flour
- ¾ cup blackeyed pea flour*
- ¾ cup tapioca starch
- ¼ c yam flour*
- ¼ c packed brown sugar
- ¾ t salt
*Note: we get these ingredients from a local African store.
Grease a cast iron skillet and fill a shallow pan with about half an inch of tap water. Preheat oven to 150 or "low". Place skillet in the oven and pan on a lower rack. Once the oven reaches set temperature, turn the heat off.
Assemble ingredients for yeast sponge in a small bowl. Allow to rise 5-10 minutes, or until at least doubled. While it rises, combine flaxseed, water, applesauce, oil, and rosemary in Vitamix and blend until smooth. In a mixing bowl, stir together dry ingredients. Add Vitamix contents and yeast and stir. Dough should be wet, like a very thick, very stretchy cake batter. If it is not thick enough to stretch, add a little more rice flour. Transfer to skillet (caution! may be hot) and allow to rise in the warm, humid oven for 45 minutes, or until at least doubled.
After rising, remove skillet from oven and preheat to 325. Bake the crust for 15 minutes. Remove from oven and brush the top of the crust with olive oil, then bake for another 15 minutes.
Top as desired and broil until toppings are lightly browned and fragrant.
- Marinated artichoke hearts
- Sun-dried tomatoes
- Roasted garlic
- Caramelized onions
- Sautéed mushrooms (baby portobellas work great)
- Broccoli, stir-fried with garlic
- Kalamata olives
- Cashew meal
- Italian family red sauce (recipe here)
Of course, non-vegan toppings may be used as desired: feta with the spinach, mozzarella cheese, grilled shrimp, etc. We love prosciutto strips on top!
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