Pizza is another category in my list of zero-waste weekly meals. These six categories of meals really simplify my meal planning + grocery list making. I'm going through them one by one here in order to go into a little more depth about each one.
When we found that we needed to make the switch to gluten-free foods, it took me a while to figure out how to get pizza back in the rotation. Gluten-free flours are much more expensive + less available in bulk than wheat flours, so it took me a while to get comfortable with adding the gluten-free version to my shopping list. We spent more than a year mostly avoiding gluten-free flour, but we've recently started adding it back in occasionally. I mention this especially in regards to pizza, because I find that this gluten-free pizza not only tastes great...I've found it to be simpler, quicker + less messy to make than regular pizza crust. There is no rising time involved + the dough doesn't gunk things up so much in the cleaning process.
I've gone back + forth about making my own gluten-free flour mixtures from the flours available in the bulk bins (our usual grocery store closed + the new one doesn't offer as many options...and some packaged flours + add-ins are still necessary when mixing our own). At the moment my favorite pizza crust is made with gluten-free 1-1 flour (I can buy the biggest bag of Bob's Red Mill possible...which is paper). We can whip this up + spread it out in about ten minutes. We add the toppings + it cooks in 20 minutes. It's a pretty quick meal.
When we found that we needed to make the switch to gluten-free foods, it took me a while to figure out how to get pizza back in the rotation. Gluten-free flours are much more expensive + less available in bulk than wheat flours, so it took me a while to get comfortable with adding the gluten-free version to my shopping list. We spent more than a year mostly avoiding gluten-free flour, but we've recently started adding it back in occasionally. I mention this especially in regards to pizza, because I find that this gluten-free pizza not only tastes great...I've found it to be simpler, quicker + less messy to make than regular pizza crust. There is no rising time involved + the dough doesn't gunk things up so much in the cleaning process.
I've gone back + forth about making my own gluten-free flour mixtures from the flours available in the bulk bins (our usual grocery store closed + the new one doesn't offer as many options...and some packaged flours + add-ins are still necessary when mixing our own). At the moment my favorite pizza crust is made with gluten-free 1-1 flour (I can buy the biggest bag of Bob's Red Mill possible...which is paper). We can whip this up + spread it out in about ten minutes. We add the toppings + it cooks in 20 minutes. It's a pretty quick meal.
Best Gluten-free Pizza Crust
2 tsp. yeast
1 tsp. sugar
3/4 cup warm water
1 egg
1 tbsp olive oil
1 1/2 cups 1-1 gluten-free flour
1/2 tsp salt
Preheat oven to 425F. Mix yeast, sugar + water. Let sit 5 minutes. Mix in other ingredients. Spread onto compostable parchment covered pan. (Can let stand for 10-15 minutes for a thicker crust.) Add toppings. Cook 15-20 minutes. (this recipe slightly tweaked)
The pizza pictured just above is topped with olive oil, sliced potatoes (purposely left over from earlier in the week), pepper jack cheese, feta (put into our own container at the salad bar), salt + cracked pepper. Top it with a big pile of greens tossed with lemon juice + a little olive oil- yum! (some fresh chives from the garden sprinkled on top would have been great as well) The pizza up top is a taco pizza topped with salsa, beans + cheese...with greens, cilantro, avocado, cayenne + salt added after removing from the oven. So good.
Let seasonal vegetables or ethnic flavors steer the direction. Pizza is extremely versatile + quite nutritious when piled with protein + vegetables (go easy on the cheese). :) Top it with some nutritional yeast (found in the bulk bins) +/or fresh herbs for a little more goodness.
Love,
Jane
2 tsp. yeast
1 tsp. sugar
3/4 cup warm water
1 egg
1 tbsp olive oil
1 1/2 cups 1-1 gluten-free flour
1/2 tsp salt
Preheat oven to 425F. Mix yeast, sugar + water. Let sit 5 minutes. Mix in other ingredients. Spread onto compostable parchment covered pan. (Can let stand for 10-15 minutes for a thicker crust.) Add toppings. Cook 15-20 minutes. (this recipe slightly tweaked)
The pizza pictured just above is topped with olive oil, sliced potatoes (purposely left over from earlier in the week), pepper jack cheese, feta (put into our own container at the salad bar), salt + cracked pepper. Top it with a big pile of greens tossed with lemon juice + a little olive oil- yum! (some fresh chives from the garden sprinkled on top would have been great as well) The pizza up top is a taco pizza topped with salsa, beans + cheese...with greens, cilantro, avocado, cayenne + salt added after removing from the oven. So good.
Let seasonal vegetables or ethnic flavors steer the direction. Pizza is extremely versatile + quite nutritious when piled with protein + vegetables (go easy on the cheese). :) Top it with some nutritional yeast (found in the bulk bins) +/or fresh herbs for a little more goodness.
Love,
Jane
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