Sourdough Pizza! {gluten + dairy-free}

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Every summer I have a meal that’s on repeat, usually as a way to use what’s coming in fast from the garden or otherwise to appease my cravings. Last summer that was kitchari and a green soup/sourdough pairing, the summer before that was zucchini noodles and pesto, and this summer it is this sourdough pizza with roasted vegetables. I’ve been making this pizza on the weekly for months and am not about to grow tired of it.

 

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If you’ve ever tried gluten-free pizza out on the town, you’ll likely know the experience is regularly disappointing and the ingredient list is fairly terrible. I’ve almost entirely given it up, especially too since there are very few establishments where cross-contamination is not a huge issue. (I once worked in a bakery. When working with flours, gluten is everywhere.) What I like about this recipe is that it’s super easy, takes only minimal planning ahead, is truly bready and delicious, allows me to feed my sourdough starter regularly without making way more bread than I can eat or throwing it out, and the sourdough fermentation allows for better mineral and vitamin absorption from the flours, leading to overall happier digestion and long-term health.

Prior to a few years ago, pizza was my long-time favorite food, and still is William’s, and this crust satisfies his discerning pizza palate enough that it actually qualifies as pizza, whereas most gluten and dairy free versions do not. Our favorite way to top this lately, in addition to the roasted vegetables and our house red sauce, is to slide a fried egg on top, but I deviated here and listed my topping ideas and recipes below.

 

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Sourdough Pizza Crust {gf + vegan}, makes 1 medium pizza, enough for about 3 people
This is adapted from King Arthur Flour’s sourdough recipe, which uses wheat flour. If you’re not gluten-free, the recipe should still work in the same quantities by swapping out the flour types. 

120g sourdough starter (50:50 buckwheat flour:water)
100 g hot tap water
150 g all-purpose gluten free flour
½ teaspoon sea salt
¼ tsp. yeast

  • If any liquid has collected on top of your refrigerated starter, stir it back in. Spoon 120 grams starter into a mixing bowl. Note: Then feed the remainder of your starter.
  • Add the hot water, flour, salt, and yeast. Mix to combine. It will at first be fairly wet. Cover the bowl and allow to rise until it’s just about doubled in size. This will take about 2 to 4 hours. The time it takes to rise depends on when you last fed the starter; a starter that’s been fed rather recently will react to the addition of flour and water more quickly than one that’s been neglected for a while. For a faster rise, place the dough somewhere warm (or increase the yeast). To slow it down, put it somewhere cool.
  • When the dough is risen, but still fairly wet, pour it out onto a pizza stone or pan and shape it into a flattened disk. Sprinkle the dough with a small amount of flour and then with a rolling pin that also has been lightly floured, gently roll the dough towards the edge of the pan; when it starts to shrink back, let it rest again, for about 15 minutes. Finish pressing the dough to the edges of the pan. Cover the pan, and let the dough rise until it’s as thick as you like, or, if you’re impatient, beginning topping as it is.
  • Towards the end of the rising time, preheat your oven to 450°F.
  • Turn the edges of the dough over to give it a traditional crust, or if you forget as I did above, it will still turn out just great.
  • Top with your preferred sauce and toppings, and bake for 15-16 minutes, or until the toppings are as done as you like, and the bottom is cooked through.

My current favorite toppings:
Our house pizza/tomato sauce
Sophie’s Cashew Mozzarella
Tempeh Sausage
Seasonal Roasted Vegetables
A fried egg for each serving

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Peach + Pluot Tart with Lemon Coconut Cream

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Friday evening and William and I took each other to the county fair. He stood in line for a corndog, a really good one, he said, and then we headed away from all the noise to the barns, ambling through each aisle one by one, comparing the chickens to ours, wondering at whether the tagline saying aggressive! scrawled under the price for a $40 bunny was a comment about the price, the animal’s temperament, or some other reason I already forget. Then we went to the hog barn, the sheep, and then the cattle. I beelined us towards the champion animals, commenting about how when I was in high school a dozen or more years ago, the genetics were just leaning towards better in the sheep division, and now the champion lambs are packed, their muscles rippling with every move.

 

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After it all we headed a couple blocks over to Friendly’s, a neighborhood natural foods store. We bought small pots of expensive delicious ice cream, brought it back home, and sat in the near-dark on the couch, eating little spoonfuls slowly. When I scraped the last bit from my dish and nearly got up for more, William stopped me, saying no just wait a moment and you’ll realize you’re done. 

And I did.
And I did.

It was a fabulous and simple evening after a long week with more weekend work ahead. It was lovely to just set everything else down for a few hours and be present, enjoying summer, enjoying the magic, realizing the hunger we’re hungry for can be fed in small doses of treats and much larger heaps of time with a loved one and their caring hand and arm around the shoulders, their well-intended suggestions, and in taking the time to share snippets of a long-ago passion at the county fair.

 

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The Recipe Redux asked for stone fruit this month. Even though I’ve been eating the various fruits daily, working apricots or plums into morning oatmeal, having a handful of cherries with afternoon snack, or gliding thin slices into whatever savory is up for dinner, this time of year calls for a treat, with stone fruits at their best.

This raw, barely sweet lemon and coconut cream tart is a real favorite, but one I often forget about. It’s one to make for a dinner party or a sunday feast. Or maybe, just because it’s summer and our weary selves need a little wholesome decadent goodness.

 

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Peach + Pluot Tart with Lemon Coconut Cream, adapted from my blackberry version
There are a few options here. The fruit can of course be changed up depending on preference, but the choice of nuts and sweetener can too. I used a mix of hazel and walnuts, the almond meal, and then used lucuma powder to sweeten. Lucuma is a Peruvian fruit that has a slightly mapley caramel flavor and the powder can be used as a natural sweetener. I had a nearly expired packet in the back of the pantry and put it to good use here, but the alternative of using about half the amount of regular or powdered sugar works well too and honestly isn’t added in enough quantity to do much harm.

5 medjool dates / 45 g, pitted and briefly soaked
1/2 cup / 50 g nuts of choice, toasted
1/2 cup / 50 g almond meal
1/2 tsp. cinnamon
pinch of salt
1 15 oz. / 400 mL can full-fat coconut milk, chilled
2-4 Tbs. lucuma or sugar
zest from 1/2 a lemon
1 tsp. vanilla extract
1-2 peaches and pluots
lemon juice

  • In a food processor, combine dates, nuts, cinnamon, and salt.  Puree until finely chopped and the mixture sticks together when pinched with your fingers.  Turn out into a 7-8 in tart pan.
  • Open the chilled coconut milk and without stirring, spoon out the cream layer into a medium bowl. Reserve the watery milk in the bottom of the can for another use.
  • Whip the coconut cream along with the lucuma, lemon zest, and vanilla.  Spoon and smooth atop the nut layer.
  • Thinly slice the peaches and pluots and layer around the top of the coconut filling, in circles, as desired. To preserve the color, brush a little lemon juice across the fruit layer, and then lightly cover and set the tart in the fridge to chill for at least 2 hours.

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pistachio + flower dukkah for midsummer meals

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I recently taught a class to adults about shopping and cooking simple, healthy meals, and at one point we brainstormed “go-to” meals when time, ingredients, and/or funds might be short. And then we upgraded them. Surprising to me, sandwiches made the list and when I asked for clarification, simple sandwiches like PB&J and grilled cheese qualify as a complete dinner meal for some.

I rarely eat sandwiches for dinner anymore but I definitely did in college. Nowadays, sandwiches, whether true to their type or open-faced, frequently make their way into my lunch options when I’m nearly out of leftovers, or need to re-imagine what’s available and quick to eat. Since The Recipe Redux asked for sandwich upgrades this month, I got to reflecting on the myriad ways I make sandwiches interesting by adding simple, flavorful spreads or sprinkles to take a ho-hum quick meal into something spectacular.

 

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Like my last post which was more a meal-component, today’s idea is to make pistachio and flower dukkah and then keep a jar in the fridge to spoon atop sandwiches, toast, pasta, grain salads, or the like. Dukkah is an Egyptian seed/spice blend that packs a lot of flavor, so doing so can really upgrade a meal. Since it’s summer and I’m all about adding edible flowers to just about everything lately, I also amped up the mix even more with dried lavender and golden calendula flowers (which are soo good for glowing, healthy skin.)

In the interest of helping keep your summer sandwiching interesting, I’ve also got a brief list below of other options to pile between your two favorite slices of bread.

 

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a quick lunch with leftovers reimagined: pureed cooked lentils, a drizzle of tahini garlic sauce, roasted vegetables, and pistachio and flower dukkah to top it off.

Spreads:
Muhammara
Spiced Tomato Chutney
All-the-Greens Interchangeable Pesto
Harissa Yogurt
Tahini Garlic Sauce
Beet Hummus
Baba Ghanoush
DIY Whole-Grain Mustard

Specialty Toppings:
Honey-Roasted Rhubarb
Quick-Pickled Onions or Radishes
Apple, Nectarine or Apricot Slices
Roasted Vegetables

 

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Pistachio + Flower Dukkah
, makes about 1 1/4 cups

1/2 cup pistachios
1/4 cup sesame seeds
1/4 cup coriander seeds
2 Tbs. cumin seeds
1 tsp. fennel seeds
1-2 Tbs. various dried flowers, such as lavender, calendula, rose petals, etc.
several pinches each of dried thyme, marjoram, and oregano
sea salt and freshly ground black pepper

  • In a saute pan, toast the pistachios and seeds until fragrant and lightly colored, about five to eight minutes. Then pour onto a plate to cool. Alternatively, if the pistachios are already lightly roasted, add them in at the end of the this step.
  • Once sufficiently cooled, transfer the nuts and seeds to a food processor. Add the herbs, dried flowers, 1/4 tsp. salt to start, and pulse until the mixture is roughly ground but not yet paste-like. The goal is a fine but still crunchy textured mixture. Taste and add additional salt, if necessary, as well as a few pinches of black pepper.

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