Broc­coli, Spinach & Tomato White Pizza

Delight Gluten Free - - Enlighten -

YIELD: 1 (9X13-INCH) PIZZA PREP TIME: 15 MIN­UTES TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

For the Crust ¾ cup warm wa­ter 2¼ tea­spoons (1 packet) rapid rise yeast 1 ta­ble­spoon olive oil 1 ta­ble­spoon sugar ¾ cup sorghum flour ½ cup al­mond flour ¼ cup tapi­oca flour, plus more for rolling out 1 tea­spoon sea salt 1 ta­ble­spoon ap­ple cider vine­gar

For the Top­pings 1 cup ri­cotta cheese 2 cups grated moz­zarella cheese 1 tea­spoon gar­lic pow­der 1 tea­spoon sea salt 1 cup chopped broc­coli flo­rets 1 cup chopped spinach ¼ cup pe­tite diced toma­toes 1 cup grated Parme­san cheese 1. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, com­bine warm wa­ter, yeast, oil and sugar and let sit un­til yeast is puffy, about 5 min­utes.

2. Mean­while, whisk to­gether the al­mond flour, sorghum flour, tapi­oca flour and salt in a large bowl.

3. Add half of flour mix­ture to yeast and wa­ter mix­ture and beat on low un­til well in­cor­po­rated. Add re­main­ing flour and ap­ple cider vine­gar and mix un­til dough is very sticky and smooth. Place dough in an oiled bowl and cover with oiled plas­tic wrap. Let rise in a warm place for 1 hour.

4. When ready to bake, pre­heat oven to 450 de­grees F. Line a bak­ing sheet with parch­ment pa­per and sprin­kle with tapi­oca flour. Turn dough out onto pre­pared bak­ing sheet and sprin­kle tapi­oca flour over the top of the dough. Gen­tly stretch and press dough into bak­ing sheet with hands.

5. Par­bake the crust for 10 min­utes. Re­move from oven and cool for 5 min­utes.

6. Spread ri­cotta cheese evenly across sur­face of dough, leav­ing room on the edges for a crust. Sprin­kle moz­zarella cheese on top of the ri­cotta and then sprin­kle with gar­lic pow­der and salt.

7. Evenly dis­trib­ute the chopped broc­coli flo­rets, spinach and diced toma­toes across the sur­face of the pizza and top with grated Parme­san cheese. Bake for 10 to 15 min­utes un­til golden and cheese is bub­bly.

NU­TRI­TION PER SERV­ING: CALO­RIES: 400, FAT: 24G, SAT­U­RATED FAT: 11G, SODIUM: 1336MG, CAR­BO­HY­DRATES: 27G, FIBER: 3G, SUG­ARS: 3G, PRO­TEIN: 22G JAN­UARY - FE­BRU­ARY 2016

YIELD: 8-10 SERV­INGS (1 LOAF) PREP TIME: 20 MIN­UTES TO­TAL TIME: 80 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE

1 cup sorghum flour ½ cup corn­starch ½ cup co­conut flour 1 tea­spoon ground cin­na­mon ½ tea­spoon nut­meg ½ tea­spoon bak­ing pow­der ½ tea­spoon salt ¼ tea­spoon ground ginger ½ cup gran­u­lated sugar ½ cup brown sugar ½ cup co­conut oil ¾ cup pump­kin puree 2 eggs 1 tea­spoon vanilla ex­tract 1½ cups shred­ded zuc­chini

1. Pre­heat oven to 350 de­grees F and lightly grease an 8x4-inch loaf pan with non­stick spray. Set aside.

2. In a mix­ing bowl, whisk to­gether sorghum flour, corn­starch, co­conut flour, cin­na­mon, nut­meg, bak­ing pow­der, salt and ginger.

3. In the bowl of a stand­ing mixer, beat to­gether gran­u­lated sugar, brown sugar, oil, pump­kin puree, eggs and vanilla ex­tract. Mix un­til thick and smooth.

4. Add the dry in­gre­di­ents into the wet in­gre­di­ents in 3 sep­a­rate ad­di­tions, beat­ing well af­ter each ad­di­tion. Fold in the shred­ded zuc­chini.

5. Pour the bat­ter into the loaf pan and bake for 55 to 60 min­utes un­til a tooth­pick in­serted into the cen­ter comes out clean. Cool be­fore re­mov­ing from pan and slic­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 314, FAT: 15G, SAT­U­RATED FAT: 12G, SODIUM: 164MG, CAR­BO­HY­DRATES: 44G, FIBER: 4G, SUG­ARS: 21G, PRO­TEIN: 5G JAN­UARY - FE­BRU­ARY 2016

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