Tag Archives: millet flour

PIZZZA: gluten-free flax seed crust

domain_name-So, that was weird.  I suppose moving countries has more logistical difficulties than visas and languages and learning when to smile or not (hello Paris metro system).  It also involves not receiving bills and not knowing you’re not receiving bills and suddenly having your web-site host cut you off.  Bills are found, domains are renewed, and we’re back and rockin’.-

Anyyyways,

homemade pizza flax seed crust gluten freeHOMEMADE PIZZA!!!

: ) gluten-free, vegan.

Your stomach has grown, admit it.  After all the turkey, ham, scalloped potatoes, yams, hashbrowns for breakfast because why not it’s the holidays, yeah, it’s swimming with space.

You probably want something like pizza but totally don’t want to eat it because you feel like you’ve gone too far.

Well, that’s good.

IMG_8081<–because I’m lower in fat than an egg!  I also talk!  Amazing pizza crust I will be.

Upon returning home from a French-Grandma-created food holiday season in the Burgundy countryside (I ate a ton), I got diligent revising the Second Edition of the Bubble Child cookbook.  This little pizza IMG_8089miracle was born from that.

Perhaps your eyes (like mine) are still bigger than your stomach after all of that celebrating.  Go’on… cure that with pizza.  The only thing too full will be your to-do-list of toppings after trying this crust.  Somehow this gluten-free tastiness is vegan… meat-lovers, feel free to top it with ham.

Flax Seed Pizza Crust
Gluten, nut, soy, corn, dairy-free.  Vegan.

1 tbs. grapeseed oil
1/4 cup whole flaxseeds
1/4 cup + 2 tbs. water
1 packet (8g) fresh yeast (baker’s yeast)
1/2 cup brown rice flour
2 tbs. corn or potato starch
1/2 cup room temperature water
1 tbs. honey or agave nectar
1/4 tsp. salt
2 tsp. apple cider vinegar
2 tsp. olive oil

Preparation time: 20 minutes + 3 hours rising time
Cooking time: about 15 minutes
Yields two small or one large pizza crust

1. In a sauté pan, toast flaxseeds in 1 tbs. grapeseed oil over medium heat for about 1 minute, stirring constantly, or until you hear them start to pop like popcorn.  Immediately remove from heat add 1/4 cup + 2 tbs. water.  Blend in an electric blender until mixture is white in color and creamy.  Set aside.
2. Combine yeast, flour, and starch in large bowl with a whisk.  Add 1/2 cup room temperature water and stir with a spatula for 2 minutes.  (Or in an electric mixer with a paddle attachment over low speed.)  Add honey or agave and salt.  Mix for another 6 minutes.  Mixture should be thickened enough to hold up a credit card if inserted.  Add vinegar and olive oil and mix for another 2 minutes.
3. Form into a clean mound in the middle of the bowl and cover with a damp towel.  Let rise for 15 minutes.  Mix with spatula again, return to a clean mound, cover, and let rise for 2 hours covered with a damp towel.
4. Mix with spatula again, and spread onto parchment paper in the size circle you want your pizza to be.  Cover with a damp towel (making sure it doesn’t touch the mixture) and let rise for another 30 minutes to an hour.
5. Preheat oven to 400 degrees Fahrenheit with your pizza pan or baking sheet already inside.  Remove baking sheet from oven, put parchment paper with pizza dough directly on top of hot sheet pan, and pre-cook for 5 minutes.  Remove, let cool a few minutes, and brush gently with olive oil.  Cover with desired toppings.  Bake for another 5-10 minutes, or until edges are browned, bottom is cooked, and toppings are crisped to your liking.
fresh out of the oven bubble child flax seed pizza crust

Leave a comment

Filed under Bubble Child The Cookbook, dairy bubble, explore PARIS, gluten bubble, nut bubble, recipes, vegan

Fried Calamari

This time of year is filled with jolly times– times of comfort.  Perhaps my past life was spent as a sea urchin along the sea of the Basque coast, I do not know; for whatever reason, amidst the nutmeg, hot toddies, and creamed this-and-that, I found myself craving fried calamari, tonight.

Fried calamari is not only delicious, easy-to-prepare, and a fast treat, but it is the supreme comfort food of regions lining the seaside, and, therefore, an open-ended surplus of enjoyment for yours truly.  The problem with traditional fried rings of thick squid from la mer?  They are loaded with egg and gluten.

These are not.  Enjoy a simple, inexpensive, and flavorful break from your bubbling and burgeoning notions of turkey!

Cheers, and happy holidays!!:

Fried Calamari

Egg, dairy, gluten, soy, corn, and nut-Free!

20 pieces calamari (rings or tentacles)
1 cup millet flour
1 1/2 tsp. sea salt, divided
3/4 tsp. paprika
1/4 cup high heat oil

+Dill for serving

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves about 3-4

Rinse and lightly dry calamari.  Season with 1/2 tsp. sea salt.
Combine flour, 1 tsp. sea salt, and paprika in a medium mixing bowl.  Toss seasoned calamari in bowl until coated.  Dump excess flour.
Heat oil in medium saute pan over medium-high heat, until hot, but not smoking.  Pan-fry battered calamari on one side for 3-4 minutes, or until golden-browned, flip, and saute’ for another 3-4 minutes, or until cooked through.
Remove onto a paper-towel coated surface, let cool about a minute, and serve with a sprig of fresh dill.

I recommend serving with a small side salad of tossed greens for some complementary flavors and texture!

1 Comment

Filed under dairy bubble, gluten bubble, nut bubble, recipes