This pizza is a lot less labour intensive than the previous recipe. It can be whipped up in just a few minutes and cooks in less than half an hour. Best of all, this recipe contains no yeast, so no waiting around for it to proof. And to top it all off, the recipe makes four personal sized pizza crusts which you can pop into the freezer and pull our anytime you need them. Now talk about convenient.
I choose to top my pizza with the last of the spring asparagus, and the first of the summer broccolini and tomatoes, but feel free to use whatever goodies are available at your local farmers market. Fresh kale, corn, beets, and new potatoes would all make lovely additions.
I kept mine vegan and just used the veggies (and olives!), but for Adam I used a little goat feta and kept his olive free. The glory of mini pizza is that everyone gets what they want!
Summer Pizza with Heirloom Tomatoes
Recipe: (Males 4 Personal Sized Pizza)
1 Cup Chickpea Flour
3/4 Cup Light Buckwheat Flour
1/4 Cup Potato Starch
1 tsp. Sea Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/4 Cups Water
3 Tbsp. Olive Oil
2 tsp. Apple Cider Vinegar
Pinch Black Pepper
Pinch Dried Oregano
Passata or Tomato Sauce of Your Choosing
A Bunch Asperagus, Chopped
A Bunch Broccolini, Chopped
2 Large Heirloom tomatoes, or 4 small ones, Sliced
Fresh herbs such as Rosemary
Vegan Pesto such as this recipe, or this one, or this one
Olives, goat feta, or any other desired toppings.
1. Begin by heating the oven to 190 C (375 F). Chop the broccolini and asparagus into bite sized pieces and toss with a little olive oil and a pinch of sea salt. Roast for about 20 minutes, stiring regualrly, or until nice and tender.
2. Once the veggies are cooked combine the flours, potato starch, baking soda, baking powder, salt, herbs, and pepper in a medium bowl and mix well. In another bowl combine the oil, water, and vinegar. Mix the wet mixture into the dry mixture, stiring until well incorporated.
3. Line two trays with parchment paper and evenly divide the batter (it will be the consistency of a thick cake batter) into four equal mounds. Using the back of a spoon spread each in a 20 cm (8 inch) diameter circle.
4. Bake the crust in the 190 C (375) oven for 15 or 20 minutes (I currently have a very hot oven, so they didn't take long), or until the middles have fimed up and you can easily lift the crust off the parchemment.
5. Top the pizza crust with the passata or other tomato sauce, roasted veggies, slices of heirloom tomatoes, fresh rosemary, olives, pesto, and cheese if desired. Be sure not to over load your pizza with too much sauce of fresh tomatoes as the may cause the crust to get a little soft.
6. Pop the pizza back into the oven and bake for another 15 minutes or until everything is nice and warm, or the cheese is melted.