Saturday, 18 February 2017

The no grain, no tomato pizza (AIP)

Pizza without grains and tomatoes? Yes, please!

I am exploring the possibilities with my new no-tomato sauce. It was great on courghetti yesterday, and today I have made pizza with it. For the flatbread I have modified the Healing Kitchen's thin pizza crust (page 120) recipe. Here it comes:

To make the pizza crust you will need:
2/3 cup tapioca starch
1/3 cup coconut flour
1/2 tsp fine Himalayan rock salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp baking soda
1 tbsp fresh lemon juice
2 generous tbsp olive oil
1/2 cup warm water

1. Mix tapioca, coconut, salt, herbs and baking soda together in a large enough bowl.
2. Drizzle in the olive oil, stir to combine.
3. Add lemon juice, stir to combine.
4. Add warm water, little by little.
5. Cut two baking papers the size of your baking tray. Place the dough on one and cover with the other. Gently roll the dough between the two baking papers until you reach the 0.5 cm thickness.
6. Discard the top baking paper and slide the bottom one with the crust onto your baking tray.
7. Put the tray into a preheated oven and bake at 200 C (fan assisted) for 15 mins.
8. Take the tray out and make the toppings to your liking.

The make my toppings you will need:
6 slices of prosciutto crudo (Parma ham, that is pork and salt only)
1 small head of broccoli
1 red onion
a handful of Kalamata olives
1 garlic clove
3 tbsp olive oil
1 ladle of red sauce

1. Finely mince the garlic, mix with the olive oil, set aside to infuse to extract the flavour.
2. Break the broccoli into florets, halve or quarter them. Use a veg peeler to clean the stem, then slice it up. Boil some filtered water and drop the prepared broccoli in for a minute or so.
3. Pit the olives. Slice up the onion.
4. Assemble you pizza: brush the crust with the garlic oil. Spread the no-tomato sauce (I used on half of the crust only, left the other half just oily), arrange the prosciutto slices, scatter the onions, olives and broccoli florets and stem slices.
5. Put the crust back for 5 more mins. Serve hot. Enjoy!

Notes (for next time): The crust was overly crispy, too crusty - I could have rolled it too thin. It cracked two places and wasn't flat, more of a wavy at two ends. I have pierced it with a fork as it baked so it stopped cracking any further. It did not go golden, only the edges browned. I am going to swap ratios, more coconut and less starch, and I am going to add more olive oil and maybe leave it just a little thicker.

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