Good morning friends! Tuesday already!? Sorry for my absenteeism yesterday – I spent the day with a few very special people instead of on my computer. I started the morning with a dear friend who flew in town just for the night from San Antonio and I then spent the afternoon with my grandfather, who spent some time in the hospital this past weekend. Thankfully, he is home and recovering and back on the up!
Unfortunately, my grandfather and I didn’t get a picture together yesterday so this picture is from last year. Yesterday, I did however, share with him a lot of pictures from my computer and he loved seeing everyone and everything that has been going on in my life these past few months. I just love him.
Speaking of weekend, it was an awesome one besides my grandfathers hospital scare. Saturday started with green smoothies for all followed by a beautiful engagement party and ended with homemade pizza (more on that in the Tip of the Week later!).
Sunday too was an awesome day. I worked on backbends/wheel pose early in the day and then took my mom and two great friends through a yoga class in the afternoon. I was exactly what the four of us needed – stretching, breathing and peace.
Yoga was followed up by an awesome dinner prepared by my personal chef aka mom – like always, it was delicious!
Black Bean and Rice Stuffed Mushroom Caps, Corn Salad, Marinated Cukes and Onions, Grilled Basil Tomatoes, Roasted Whole Onions, Roasted Rutabagas and Potatoes, and Fresh Fruit – Quite a delicious spread!
After dinner, the night somehow rolled on until 4 am, as we sat on the front porch, catching up and sharing good laughs!
So on to that pizza! Rewind to Saturday.
After returning home Saturday evening, while the hubby was working and my parents were still at the hospital – I decided that it was time that I too be useful. I opened up a gluten-free, vegan cookbook by blogger Allyson Kramer over at Manifest Vegan that my mom had recently purchased and picked out a way to put myself to use!
I found a delicious-looking homemade pizza and decided it was time to get dirty in the kitchen. You might remember that I have had some pretty rough experiences when trying to make my own gluten-free pizza crust, but the recipe that I am going to share today is very simple, minimal on the ingredient side and light and crispy. I used and recommend using a Hefty (or any brand) 12 inch EZ foil pizza pan for the crust. It worked best because the crust starts out pretty thin and the lips of this pan help create a perfectly round pizza.
Adapted from Great Gluten-Free Vegan Eats
We doubled the recipe and made two!
For the Crust
- 2 cups garbanzo bean flour
- 1 tsp salt
- 1/4 cup olive oil
- 1 cup + 2 tbsp water
For the Toppings (you can really do any toppings you want, this is just what we chose)
- 3/4 cup homemade or purchased pizza sauce
- 1 tbsp olive oil
- 1 red onion, sliced very thin
- 1/2 cup green or red pepper, diced
- 1 tbsp minced garlic
- 1 tbsp balsamic vinegar
- 1 large portobello or 6 small portobello mushrooms, sliced into strips
- 1 medium tomato, cut into round slices and halved
- 1/2 cup artichoke hearts
- 1/4 cup kalamata olives
- 1 cup vegan mozzarella cheese
- Italian herbs to taste
- Preheat oven to 385.
- Heavily spray round baking sheet.
- In a large bowl (or blender), whisk together all crust ingredients until smooth.
- Pour the batter evenly into the round sheet.
- Bake the crust for 13 minutes.
- Saute the olive oil, garlic, onion and bell peppers over medium-high heat until they begin to soften, about 5 minutes. Add the balsamic vinegar.
- Remove the crust from the oven and increase the temperature to 450.
- Spread a layer of sauce onto the crust and then add the sautéed and raw toppings – adding the cheese last will help hold the toppings in place. Sprinkle the herbs on top.
- Bake the pizza for about 15 minutes or until the cheese is melted and the toppings are browned.
- Watch carefully to ensure that the pizza doesn’t burn.
- Let the pizza cool briefly and then slice a serve.
It may seem like a lot of steps but really this pizza took about 20 minutes to prepare and about 30 minutes total to cook – it really was easy! And delicious too!
We’re off to the gym and to run some errands. I hope you have a great Tuesday!