In a world where many people live with allergies, intolerances or opt for a diet (and not a diet) that requires certain restrictions, they are often forgotten when new recipes are created and advertised.
As I like to include everyone and for some, many of my recipes are not feasible given the intolerances of children, this time, I created a recipe that will satisfy almost everyone (except vegans because there are eggs in the preparation of the dough but for you, take note that I continue my research to offer you something very soon, I promise)
So for people who don't eat gluten or dairy: here's mindful pizza!
Of course, if you love grated halloumi cheese on your pizza and dairy is not an issue for you, feel free to swap out a few ingredients so that your mindful pizza makes you as happy as my son and I do when we eat it!
Happy Pizza and may the flame be with you.
Serving: 1 pizza!
Preparation time: 30 min
Cooking time: 40-50 min
Dough
Ingredients :
- 1 cup finely ground almond flour
- 1/4 cup oat flour
- 1/4 cup finely ground hemp seeds.
- 1/4 cup finely ground flax seeds or flax meal (ideally grinding the seeds gives a better result)
- 5 tbsp finely ground psyllium husk
- 4 tbsp nutritional yeast for cheesy flavor
- 2 tsp xanthan gum or 1 tsp guar gum
- 2 tsp dry marinade Explorer or Jerk of BBQ Quebec
- 1 cup of “lukewarm” water (body temperature)
- 2 tsp apple cider vinegar or 1 tsp lemon juice
- 4 egg whites
- 1 tsp instant yeast or 20 g dry yeast added to 1/4 cup warm water and 1 tsp Kansas dry marinade from BBQ Québec
- Mix the dry ingredients without the yeast.
- Add water and stir until water is completely mixed with dry ingredients.
- Then add the egg whites and cider vinegar.
- Mix everything well and form a ball in your salad bowl.
- Add the yeast and stir for 2 minutes if you used instant yeast and 3 to 4 minutes if you used dry yeast.
- Let stand for 10 to 15 minutes to allow time for the dry and wet ingredients to combine.
- Once the ball of dough is ready, place it on parchment paper and a cookie sheet or on a pizza pan at room temperature.
- Mold your pizza into the desired shape... Round, square, rectangular or even triangular!
- Make sure not to put more than 1 to 2 cm thick because your dough will puff up slightly.
- Place on the BBQ for indirect cooking at 350°F for 40 to 50 minutes, checking after 30 minutes of cooking.
- If possible, turn the dough over to prevent the bottom from cooking more than the top for optimal results.
- But be careful! Because even after 30 minutes, it may still be fragile.
- Once ready, you can keep it in the fridge for 7 days and even freeze it for up to 6 months; it will remain just as tender and flexible.
- Also, don't hesitate to make small round balls of 5 to 7 cm and cook them for 50 to 60 minutes, you will have really great hamburger buns!
- Don't forget to slice them in half and re-cook the center over direct heat for perfect hamburger buns!
Trim
For the filling, the best tomato sauce will always be Italian tomatoes smoked for 25 to 30 minutes at 350°F in which you put the Argentina dry marinade. Or California or better yet 50% of each!
You can cut the tomatoes in half and garnish them with the spices, but for best results, use the vegetable rack , remove the green part of the tomato, fill the cavity with spices and plant the tomatoes on the vegetable rack so that the tomato is "standing".
Send to the top rack until the skin starts to split and then pass your tomatoes through your favorite tool for crushing tomatoes or simply crush them with a potato masher and BBQ tongs (be careful because they will be very hot!)
If you think more protein and antioxidants are a must, then it's time to top your pizza with ground beef cooked in wagyu beef fat mixed with onions and celery.
Then, we grate FauxMage or for my part I use the vegan gratin block from Gusta, a small Montreal company that specializes in vegan products.
Send to the BBQ with the rear burner open or with your All-In-1 without having preheated the plate because your crust is already cooked.
Place on the grill for 2-4 minutes to melt the cheese and then let the mindfulness begin!
We take a bite, smile, thank the fire for providing us with such a good meal and do it again!
Happy BBQ!
