Monday, May 23, 2011

HH6 Cooking Challenge #3 Pizza challenge

Our May theme for the Household 6 cooking club to create an innovative pizza without tomato sauce. It's funny I don't really like tomato sauce on my pizza I always ask for very light sauce and pick a non tomato sauce when I can. I made a primal friendly pizza- though I did add cheese and the sauce has sour cream. It is a pizza with shredded pot roast, sauteed mushrooms, onions,  muenster and sliced tomatoes. The crust is gluten and legume free. The sauce is a sour cream horseradish sauce. I drizzled the sauce on top before serving. The crust recipe is one I came up with. It's pretty good for a GF crust that doesn't have standard GF flour mixes. It doesn't have a chewy bite that gluten gives so don't expect that. This crust works for me but two youngest girls didn't like the crust at all. For cheese, I love the flavor of muenster and I'm staying away from pre shredded cheeses since they have starches in them to keep them from clumping together. *for true primal/paleo pizza leave the dairy off!*



Crust
1 cup almond meal/flour
1 tablespoon coconut flour
4 eggs
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons coconut or olive oil (I use coconut)

Toppings
shredded leftover pot roast 1 1/2-2 cups
1/2 cup sliced mushrooms sauteed in oil of choice
1 small onion sliced and sauteed in oil of choice
1 tomato sliced thinly
3-4 slices of muenster cheese
Olive oil infused with red chili pepper flakes and garlic (heat some oil and add red pepper flakes and a crushed garlic clove to let the flavors infuse into the oil)

Sauce- Stir together, season to taste and refrigerate until serving time.
1/2 cup sour cream
horseradish to taste I used 2 teaspoons (fresh if you can find it- in the jar I find that it has soybean oil, sigh soy is everywhere.)
1/2- 3/4 teaspoon mustard prepared or dry
juice from half a lime
cracked black pepper
ground coriander seed- optional, I love this and put it in our pepper blend

 Top this with chopped fresh flat leaf parsley leaves if you have them on hand.

Preheat oven to 350, I used a stone baking pan so I heated that in there also. I sprayed the pan with a little olive oil. Stir ingredients for the crust together. It will resemble a batter. Pour the thick batter onto the baking stone/pan. With an offset spatula spread the dough out, not too thin since it won't rise much. Bake for 15-20 minutes until set and just slightly browned on the edges.
After baking the crust spray or brush lightly with the infused garlic oil. Top with roast, onions, mushrooms, cheese and tomatoes. Return to the oven for 7-10 minutes, still at 350 degrees.
Slice and drizzle with sour cream sauce. Top with chopped flat leaf parsley if you have it on hand. 



Primal Pizza Crust
1 cup almond meal/flour
1 tablespoon coconut flour
4 eggs
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons coconut or olive oil (I use coconut)

Toppings
shredded leftover pot roast 1 1/2-2 cups
1/2 cup sliced mushrooms sauteed in oil of choice
1 small onion sliced and sauteed in oil of choice
1 tomato sliced thinly
3-4 slices of muenster cheese
Olive oil infused with red chili pepper flakes and garlic (heat some oil and add red pepper flakes and a crushed garlic clove to let the flavors infuse into the oil)

Sauce- Stir together, season to taste and refrigerate until serving time.
1/2 cup sour cream
horseradish to taste I used 2 teaspoons (fresh if you can find it- in the jar I find that it has soybean oil, sigh soy is everywhere.)
1/2- 3/4 teaspoon mustard prepared or dry
juice from half a lime
cracked black pepper
ground coriander seed- optional, I love this and put it in our pepper blend

 Top this with chopped fresh flat leaf parsley leaves if you have them on hand.

Preheat oven to 350, I used a stone baking pan so I heated that in there also. I sprayed the pan with a little olive oil. Stir ingredients for the crust together. It will resemble a batter. Pour the thick batter onto the baking stone/pan. With an offset spatula spread the dough out, not too thin since it won't rise much. Bake for 15-20 minutes until set and just slightly browned on the edges.
After baking the crust spray or brush lightly with the infused garlic oil. Top with roast, onions, mushrooms, cheese and tomatoes. Return to the oven for 7-10 minutes, still at 350 degrees.
Slice and drizzle with sour cream sauce. Top with chopped flat leaf parsley if you have it on hand. 
This was a fun challenge. To see other post in this challenge check out these blogs. HH6 is also on Facebook HERE.

http://buddyscookingadventures.blogspot.com/
http://glacial-ice.blogspot.com/
http://the-come-what-may.blogspot.com/
http://www.picturesofaprincess.blogspot.com/
http://saraplicious.blogspot.com/
http://www.sublimehodgepodge.com/
http://the-country-cook.blogspot.com/
http://petitshoo.typepad.com/food
http://cassiepuff.net/blog
http://highheelscombatboots.blogspot.com/
http://dawnsmemoirsarmywife.blogspot.com/
http://las8704.blogspot.com/
http://txbreeze.blogspot.com/
http://katiedid127.blogspot.com/
http://mrsseamonster.blogspot.com/
http://pleasegivepeasachance.blogspot.com/
http://http/://courageisnotanimage.blogspot.com/
http://www.bitchininmykitchen.blogspot.com/
http://www.cookinformycaptain.blogspot.com/


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