Taste Test: Gluten Free and Grain-Free Pizza, Beet Pepperoni and Tofu-Miso Ricotta

I usually make pizza dough from scratch (or get pizza at my fav. local joint, East Glisan Pizza Lounge), but today I decided to make personal pizzas with Simple Mills, Pizza Dough. I was compelled by this product for a few reasons. It is vegan (pegan:paleo vegan I guess), grain free, gluten free and has a nice, short ingredient list. Seems like something you could make at home, but personally I have only had minimal success with homemade cauliflower crust. Maybe one of these days…

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I have however had tons of success with the combo of almond flour, arrowroot and flax meal in all things gluten-free pastry, especially pancakes, so this product seemed like a safe bet.

I made two variations for me and the gals, Summer and Sydney. One Southwest style, with roasted corn, green chilis, sweet bell peppers, onions, fresh cherry tomatoes and my tofu- miso ricotta.

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The next also started with the ricotta base, but got the royal treatment with roasted new potatoes, wilted baby spinach, local asparagus and beet pepperoni.

For the Tofu-Miso Ricotta

1 package regular or firm tofu (not extra firm!), drained

1 TB lemon juice

2 teas. umeboshi plum vinegar

1 TB miso paste, something light in color, such as a sweet white, brown rice, chickpea or other light colored miso

1/3 cup nutritional yeast flakes

Flavoring herbs (optional), such as, basil, oregano, red chili flakes, etc.

Directions:

Crumble and mash the tofu, till there are no big chunks. Add the rest of the ingredients, and mix well. Keeps for 5 days in the refrigerator.

For the Beet Pepperoni

3 medium beets, peeled, any color is fine!

Slice thinly by hand into rounds, or use a mandoline, like this. 

Marinade:

1 TB braggs liquid aminos (has the most pepperoni flavor, but feel free to sub coconut aminos for soy free)

2 teas. dried fennel seeds

1/2 teas. garlic powder

1 teas. onion powder

1 1/2 teas. smoked paprika

2 teas. balsamic or red wine vinegar

1 couple dashes or more red chili flakes (optional if you like them spicy!)

2 TB H20

Directions:

Stir all the ingredients together till well combined. Toss marinade with the beets. Allow to sit for 10 minutes.

While the beets are marinating, preheat the oven to 475. Prepare a sheet pan with parchment paper.

Toss the beets one more time to make sure the marinade is evenly distributed.

Lay each beet slice on the parchment paper, with no slices overlapping.

Cook for 12 minutes, then flip. Allow to cook for an additional 10 minutes, or until they look a little dry, with edges beginning to crinkle. Keep an eye on them while they cook, since ovens vary a bit.