Even after promising that things were slowing down in my last post, it’s fairly obvious that things are still a little crazy. Everyone keeps saying ‘I bet you’re ready for things to go back to normal’ – but I don’t know if they ever will. I have a feeling there’s been a paradigm switch here at work. Things can never go back to the ‘normal’ we knew before. They may continue to settle down. But, then we’re going to reach a new normal. Nothing like what our work-world was 24 days ago. But that’s okay. We’ll adjust. Bonus points: 5am and I are becoming really close friends.
During the ‘adjustment period’ I’ve been trying to cook some dinners at home again. The first two weeks of June I was working so much, and so incredibly tired at the end of my 12++ hour days, that we ate out, a lot. And I could completely tell – my body hurt. Every.single.joint. So, for the past week and a half I’ve been focusing more on quick at home meals. Which means a lot of chickpea tacos (oo great post idea), burritos, and such.
Homemade pizza used to be my ‘go to’ fast dinner. When I quit eating (as much) cheese, we ate pizza out less, and made our pizza at home. I would put just a tiny bit of cheese on my half, or leave it off completely. I would cook a few pizzas at a time, wrap them up, and freeze them for instant freezer pizza. When we quit eating gluten, pizza fell to the wayside. There is one restaurant in town that serves gluten free pizza (Mellow Mushroom), but it is terribly expensive, and since I adore their white pie, I usually get that when we go, and my stomach pays dearly. I had seen some gluten free pizza crusts floating around (mainly Pinterest), but I had been skeptical. Some called for a lot of strange ingredients, or got very mixed reviews. I was rather hesitant to experiment, because I really like pizza. And would have been really sad if it turned out terribly.
But this week I’ve been wanting pizza like something fierce. So I started my search again. I can seriously not remember how I stumbled upon this blog post, but as soon as I saw it, I knew I want to try it. Super simple pantry-staple ingredients. Easy to make. And rave reviews. Including, now, my own.
So hop over to Rachel’s Almond & Avocado (love the name, btw) blog and check out her Easy Quinoa Pizza Crust [Gluten Free / Vegan]
The only modification I made to the recipe was to add a dash of maple syrup (as suggested in the comments) to give the dough a sweet undertone.
I also used a lot less olive oil than the recipe calls for (the oil is just for cooking the crust – so I just dabbed a bit on a paper towel and rubbed it on my pan).
I topped my pizza (right pizza above) with:
- Tomato sauce (actually, spaghetti sauce – Nathan did the grocery shopping <3)
- Green Pepper
- Slivered dates (I soaked them first)
- Nutritional Yeast
- Red Pepper Flakes
Nathan topped his with (left pizza above):
- Tomato sauce
- Green Pepper
- Red Pepper Flakes
We made the crust using her ‘stove top’ method (I made one, then the other in a frying pan) (like a mega big pancake). I cooked it for about 8 minutes on the first side, and about 4 or 5 on the second. I think I could have done about another minute on each side and it would have been great still. (I was scared I would burn it!)
And then added the toppings, and then baked them at 450 until everything was sort of warm and bubbly (less than 10 minutes).
And it was amazing. A slight crisp on the outside. Soft and fluffy on the inside. Basically, heaven, in a slice.
I can’t say it was the best pizza I have ever had – because I used to make some pretty awesome pizzas topped with all kinds of awesome things (like figs and goat cheese), but it is, by far, leaps and bounds – the best pizza I have had since I gave up dairy and gluten. Heck. Since I gave up dairy!
So good, in fact, that this morning I asked Nathan what he wanted to do about dinner tonight, and he asked if we could make more pizzas!! (we have toppings leftover from last night). More quinoa soaking. More pizzas tonight.
This crust is also amazingly versatile – as Rachel posts here – you can use it as a fruit pizza crust! (I haven’t tried this yet – but I am excited to!)
All this to say, I’m in pizza heaven..
What are your favorite pizza toppings?