Tag Archives: vegan pizza

5-minute pizza bread and herb salad dinner

pizza bread and herb saladThere are days when you (I) want to spend hours upon hours in the kitchen, tasting every bit of seasoning, perfectly brunois-ing that shallot until it disappears into thin flavor air, geeking out on how amazing it would be if I could infuse smoked rose into something.

And then there are days like today, when after driving 4 and a half hours in rush hour traffic to return home from a weekend in Burgundy (not bad, not bad), I want to do nothing more than have a few slices, a glass of wine, and a Kubrick film I’ve not seen yet.

Bourgogne drive homeThis is France’s version of a rest stop.

There’s really something I miss about living in New York, or Portland, or even LA (gasp!) for this reason: gluten-free “fast” food is so available and us Americans have gotten really creative in making it taste good.  Tonight, I had no PIE by the Pound or Mississippi St. Pizza to call upon.  I have a local organic store down the street that sells gluten-free bread, and some organic Italian tomato paste in my fridge.  And garlic.  But saying I have garlic in my kitchen is like saying I have a kitchen.

I skipped down the street, more like trotted as my ankle is killing me, to the organic store and found some gluten-free buckwheat loaf, and meanwhile found the aroma of the fresh mint in the produce section to be an irrevocable calling for purchase.  Pizza and mint are not my usual idea of a dinner combination, but I’m gonna follow the old nose tonight.

gluten free pizza bread

mint, parsley, and tomato paste

Bless you naval cavities, you did good.  Within 5 minutes of arriving home, I diced up some garlic, put the extra vegetables I had in my fridge through both sorts of Japanese mandolins I have at home, and popped a combination of Italian flavors topping the gluten-free bread in the oven on broil.  What developed was nothing short of a delicious and surprising combination of flavors!

There are nights you want to spend hours dancing with your ingredients.  There are nights like tonight where I think I could now dance for hours after only spending minutes with them.

gooey pizza bread gluten freePIZZA BREAD (serves 1 as dinner, 2 as appetizer)

ingredients: 3 slices your favorite gluten-free bread; 2 cloves garlic, minced; 2 tbs. tomato paste (organic if possible); 1/2 tbs. fresh parsley, chopped (dried works, too); a large pinch dried oregano; 1 tbs. olive oil; a large pinch sea salt or pecorino or parmesan cheese (low in lactose) or vegan parmesan shreds (both optional but good additions if possible)

method: Pre-heat oven to broil preset.  Top with garlic, olive oil, parsley, and oregano.  Top with tomato paste.  Spread with spatula or finger until evenly distributed.  Top with cheese or vegan cheese or sea salt.  Broil for about 5 minutes, until top has browned and caramelized a bit.

HERB SALAD (serves 2 as a side)

ingredients: 6 red radishes, cut into thin spheres; 3 tbs. fresh parsley leaves; 2 tbs. fresh mint leaves; 1 carrot or 1/4 jicama cut into thin julienne (optional); 2 cups baby lettuce leaves of choice; 1 tbs. balsamic vinegar; 2 tbs. high quality olive oil; a pinch sea salt; a dash paprika

method: mix all ingredients in salad bowl and serve.

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Filed under buy me, dairy bubble, explore NYC, explore PORTLAND, gluten bubble, nut bubble, recipes, vegan

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

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