Baking

Breakfast Pizza – Gluten-free, Diary free

Sometimes pizza in the morning is just fun! So, the girls and I took a recipe from Chocolate Covered Katie and adapted it to fit our dietary needs, and topped it with cinnamon cream cheese and fresh berries.  It was delish!

Since we had to substitute garbanzo bean flour for Quinoa, our pizza crust contained a good amount of protein, and the Coconut Flour provides an additional source of fiber. But don’t tell the kids that 🙂 

Description: https://bakingforyou.wordpress.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gifHere is the recipe; my notes are in italics:

Gluten-Free Breakfast Pizza

 adapted from Chocolate Covered Katie’s Gluten-free Breakfast Pizza

1/3 c plus 1 Tbsp Quinoa flour – we substituted this for garbanzo bean flour – you can make your own Quinoa flour by pouring a 1/3 cup of dried Quinoa grains into a clean herb/coffee grinder or a food processor. Pulse until finely ground.
3 Tbsp coconut flour
1 tsp baking powder – do not mistake this for baking soda like I did.  The crust was still good, but could of been “fluffier”
1-2 Tbsp sugar – we used 1 1/2 Tbsp and it was perfect
1/2 cup rice milk – Katie provides other alternatives like water or juice or any milk you like
2 Tbsp canola oil – Katie provides other alternatives like applesauce, coconut oil, mashed banana or baby food 
1/8 tsp salt
spices or extracts – we used 1/2 tsp nutmeg 1/2 T cinnamon
Fresh berries, or chocolate chips, or apples, walnuts, anything – As Katie said “Anything Goes!!” 

In a small to medium size bowl, mix everything together and pour onto a greased cookie sheet – we used Crisco to grease the cookie sheet. PLEASE grease the sheet well as the crust will stick. Katie recommends using coconut oil spray and wiping it around to ensure even coating.

Using a spatula transfer the dough from the bowl onto the cookie sheet. Using the back of the spatula, gently spread out the dough, making sure it is even. We were able to make ours into a rectangle with rounded corners.  

Cook in an UNpreheated oven at 420* for 14-15 minutes – if you end up using Quinoa flour, start the baking time at 10 minutes and add accordingly. The crust should be evenly browned and slightly tender to the touch.  Leave on the cookie sheet for approx. 10 minutes, or until cool, then slowly run a spatula – wooden worked best – under the edges of the crust, slowly lifting the middle off the tray.

If you are able, transfer the pizza crust to your serving platter, top with sweet cream cheese (can be dairy free too!), mascarpone, whip cream, anything your heart desires, and add fruit, etc.

If you desire a touch more sweetness, sprinkle the top with powder sugar.  Cut with a pizza cutter, or knife, and serve!

Serves 2 with large slices, or 4 with small to medium size slices. Double for more!

~*~*~

Enjoy!

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