Gluten-Free Kale, Goat Cheese & Sun-dried Tomato Pizza

www.farmfoodiefitness.comSick of all the cookies, cakes, heavy hor d’oeuvres, holiday cocktails, seasonal beers, sugar, sugar, and oh sugar?? Ready to eat some thing delicious, filling, and good for you! Why not make your own gluten-free pizzas this weekend? Friday nights are usually pizza nights in our house, so now we’ve started the tradition of making our own personal pizzas or the kids make theirs and then I make a more adult pizza for my husband and I. 🙂

Sound like a lot of work? Short on time? If you have a good health food store or grocery store you can buy frozen gluten-free pizza dough and save yourself some time and then top with your own ingredients. If you want to put some love and soul into your next go around of homemade pizzas…here’s my version!! I make my own sauce, which makes it that much better! In the summer time I can my own so I’m a little spoiled in the winter, but canned tomato paste works just as well! And you have to get the good stuff when it comes to goat cheese! Here’s my 3 favorite in order! Midnight Moon, Bucheron, and Humbolt Fog! The best cheeses ever!! And for sun-dried tomatoes find ones without any added salt sometimes they over do it! I make my own in the summer too and store them for the winter so again I am spoiled. (See how here!) They’re so easy to do so put it on your New Years list of things to try in 2014.

Hope you enjoy! Let me know how your pizzas turn out!! Happy Cooking!

Dough:

  • 1 cup buckwheat flour
  • 1 cup quinoa flour
  • 1/2 cup tapioca flour (little extra for dusting)
  • 1/2 cup brown rice flour
  • 1 tsp salt
  • 1 Tbsp active dry yeast
  • 1/2 tsp baking powder
  • 3/4 cup warm water (not hot-will kill the yeast)
  • 1 Tbsp olive oil
  • 2 tsp xanthan gum
  • 1 tsp honey

Directions:

Preheat oven to 400 degrees F. Add all dry ingredients to a bowl and whisk together. Add honey, olive oil, and water gradually. Mix with a blender for 2-3 minutes on high speed. Sprinkle clean surface with extra tapioca flour, scrape dough out of bowl on to surface. Work dough till it forms a large ball or cut with a knife to make two smaller dough balls.

Dust rolling pin, surface, and dough before rolling out dough to desired thickness. Using a pizza stone or baking pan, dust with flour and bake for 5 minutes or until the dough becomes firm. (This is called parbaking.) When dough is firm, top with sauce and desired ingredients!

Sauce :

  • 1 can tomato paste
  • 1 tsp olive oil
  • pinch sea salt
  • pinch ground black pepper
  • 1 Tbsp Herbs de Provence or any spices you like to add
  • 1/2 tsp crushed red pepper (for heat)

Mix all ingredients well. Spoon onto dough.

Toppings:

  • 3/4 cup goat cheese (The Good stuff!!)photo credit: www.mangotomato.com
  • 5 stems of organic Kale- washed and destemed
  • 6-8 sun-dried tomatoes-chopped

Top with sauce, goat cheese, and sun-dried tomatoes. Cook for 10-12 minutes. Once dough starts cook through, top with Kale and put back in for another 3-5 minutes. Kale will burn if you cook it for the entirety so just add it at the end.

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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