Sin gluten, Yeast-Free Individual Spinach Artichoke Flatbread Pizza

Let Thy Food Pizza (18)

Últimamente, I’ve been craving pizza. Mucha. But I didn’t want to make a giant pie with yeast and kneading and the oven. I wanted pizza that was quick, easy and cooked on the stove top. Y crujiente. I like my pizza crispy as opposed to chewy.

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That’s where flatbread pizza comes in. I’ve shared my recipes for flatbread with you before, both regular and gluten-free. Flatbreads are fast and easy to make.

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Just mix the dough, which was made with Red Mill de Bob sin gluten, all-purpose flour and El Vegg for egg replacement, shape it into balls and roll them out flat. They get cooked in a skillet (though you can make them in the oven if you prefer) and then you can eat them in a variety of ways.

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I love them for breakfast with hummus and fresh tomatoes, spinach and cucumbers

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and sometimes with avocado.

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They’re also perfect for personal-sized pizzas. Since they are crisp, they can stand up to a lot of toppings. Last month I used them, junto con Butler Foods Soy Curls, to make this indulgent, amazing Soy Curls Flatbread Pizza (receta próximamente).

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Esta vez, sin embargo, it was spinach and artichokes that were calling to me. That’s because the wonderful people at Let Thy Food sent me samples of their incredible products and one of those products was a cashew-based Dip de alcachofa de espinacas.

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I’ll be doing a full review of Let Thy Food’s products but I couldn’t wait to tell you about this pizza.

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Instead of a tomato sauce, la alcachofa espinacas served as the pizza sauce. I spread a good amount of it over the flatbreads. The dip is luscious, creamy and you could just eat the whole jar with a spoon.

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Then I sauteed fresh spinach and artichoke hearts with lots of garlic, red pepper flakes and Go Veggie Foods vegan grated parmesan because I wanted some fresh veggies on the pizza and that complemented the dip perfectly. I put a bunch of the saute on top of the dip.

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Then it got topped with a bunch of Daiya Alimentos mozzarella shreds.

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I put the pizza back into the skillet and put a lid over it to melt the cheese. You can also use the broiler and I tried that. The broiler makes the pizza more chewy and since I prefer crispy, I prefer the skillet method.

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Then I sprinkled more Go Veggie Foods vegan parmesan over it (because I can never have enough of it) and had my pizza with a salad on the side. This pizza was out of this world. Crispy. Cremoso. Tangy. Cheesy. Vegetariano. Sin gluten. Sin levadura. No-Bake.

It was simply the Best. Pizza. Ever.

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I strongly suggest you try making flatbread pizzas and put whatever toppings you love. I would also suggest trying Butler Foods Soy Curls and/or Let They Food Spinach Artichoke Dip as toppings. Disfrutar!

Sin gluten, Yeast-Free Individual Spinach Artichoke Flatbread Pizzas

GF
Hace cerca de 4-6 pizzas

Let Thy Food Pizza (20)

For the Flatbreads:

2 tsp. El Vegg sustituto de huevo + 6 Tbs. agua caliente

3 tazas Red Mill de Bob sin gluten, harina para todo uso

2 tsp. levadura en polvo

1 ½ cucharadita. sal kosher

1 tsp. goma de xantano (if not in the flour mix)

1 tsp. polvo de ajo

1 tsp. orégano seco

1 tsp. tomillo seco

¾ de taza de agua

3 Tbs. aceite de oliva y más para freír

For the Spinach Artichoke Saute:

1 Tbs. aceite de oliva

½ cebolla roja, picado

2 dientes de ajo, picado

Una pizca de hojuelas de pimiento rojo

1-15 oz. corazones de alcachofa, escurridos y picados

4 tazas de espinaca fresca, chopped

2 tsp. Go Veggie Foods parmesano rallado vegano

La sal kosher y pimienta negro al gusto

A pinch of grated nutmeg

For the Pizza:

1 bottle Let Thy Food Spinach Artichoke Dip

2 tazas Daiya mozzarella shreds

To make the flatbreads: En una taza o tazón pequeño, combinar el sustitutivo de huevo con el agua caliente. Revuelva y deje reposar por 5 acta. En un tazón grande, combinar la harina, levadura en polvo, sal, goma de xantano (if it’s not already in the flour mix), garlic powder and dried herbs. Haga un hueco con una espátula. Agregue el agua y el aceite y mezclar hasta obtener la masa. Será rígido. Si se siente muy seca y quebradiza, agregar el agua por la cucharilla hasta que se sienta más suave. Forma la masa en un registro. Cover it with a towel and let it rest for 10 acta.

Coloque un pedazo de papel de pergamino en la superficie de trabajo. Cortar la masa por la mitad, y luego cortar cada mitad en 2 o 3 piezas, depending how large you want each pizza. Forma cada pieza en una bola. Usando un rodillo, rodar cada bola en un círculo delgado.

Heat a skillet over medium-high heat. Add a bit of oil into the pan and let it get hot. We will cook one flatbread at a time. Cocine en el primer equipo para 30 segundo. Flip it carefully and let it cook for a minute and a half. Flip again and cook for another minute and a half. Usted quiere que se dore con algunas manchas ennegrecidas oscuros. Sacar de la sartén y dejar enfriar sobre una rejilla. Continue making the rest of the flatbreads.

Alternativamente, se podía cocer estos panes planos en un 450 horno del grado. Precaliente la bandeja del horno para 5 minutos en el horno. Coloque las tortas en una hoja grande de papel de pergamino. Rocíe con aceite y cubrir con algunas hierbas más picadas y sal, si se desea. Retire con cuidado la hoja de la hornada del horno y coloque el papel pergamino en el que. Hornear durante 10-12 minutos hasta que los panes planos estén dorados en los bordes y de oro en el medio. Se endurecerán más a medida que se enfrían. Deje enfriar completamente sobre bastidores de alambre.

To make the saute: In another skillet, calentar el aceite a fuego medio-alto. Add the onion and saute for 3 minutos hasta que se ablanden. Add the red pepper flakes, garlic and artichoke hearts. Saute until the artichokes are starting to become browned. Add in the baby spinach, a handful at a time. Toss to mix and let the spinach wilt before adding another handful. Season with grated parmesan, sal, pimienta y nuez moscada. Pasar a un tazón y reservar.

To make the pizza: Heat a clean skillet over medium-high heat. Take one flatbread and spread a few spoons of the spinach artichoke dip over most of it. Top with the fresh spinach and artichoke saute. Add the flatbread to the skillet. Top with vegan cheese and cover the skillet with a lid until the cheese melts.

Alternativamente, you could melt the cheese under a broiler but I prefer the skillet. It makes the crust even crispier. Continue until you have made all the pizzas. Servir caliente.

Let Thy Food Pizza (31)

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

Sin gluten, Yeast-Free Individual Spinach Artichoke Flatbread Pizza
Autor: 
Tipo de receta: Pizza
Sirve: 4-6 pizzas
 
Ingredientes
  • For the Flatbreads:
  • 2 tsp. The Vegg egg replacer + 6 Tbs. agua caliente
  • 3 cups Bob’s Red Mill gluten-free, harina para todo uso
  • 2 tsp. levadura en polvo
  • 1 ½ cucharadita. sal kosher
  • 1 tsp. goma de xantano (if not in the flour mix)
  • 1 tsp. polvo de ajo
  • 1 tsp. orégano seco
  • 1 tsp. tomillo seco
  • ¾ de taza de agua
  • 3 Tbs. aceite de oliva y más para freír
  • For the Spinach Artichoke Saute:
  • 1 Tbs. aceite de oliva
  • ½ cebolla roja, picado
  • 2 dientes de ajo, picado
  • Una pizca de hojuelas de pimiento rojo
  • 1-15 oz. corazones de alcachofa, escurridos y picados
  • 4 tazas de espinaca fresca, chopped
  • 2 tsp. Ir Veggie vegano rallado parmesano
  • La sal kosher y pimienta negro al gusto
  • A pinch of grated nutmeg
  • For the Pizza:
  • 1 bottle Let Thy Food Spinach Artichoke Dip
  • 2 cups Daiya mozzarella shreds
Instrucciones
  1. To make the flatbreads:
  2. En una taza o tazón pequeño, combinar el sustitutivo de huevo con el agua caliente. Revuelva y deje reposar por 5 acta. En un tazón grande, combinar la harina, levadura en polvo, sal, goma de xantano (if it’s not already in the flour mix), garlic powder and dried herbs.
  3. Haga un hueco con una espátula. Agregue el agua y el aceite y mezclar hasta obtener la masa. Será rígido. Si se siente muy seca y quebradiza, agregar el agua por la cucharilla hasta que se sienta más suave. Forma la masa en un registro. Cover it with a towel and let it rest for 10 acta.
  4. Coloque un pedazo de papel de pergamino en la superficie de trabajo. Cortar la masa por la mitad, y luego cortar cada mitad en 2 o 3 piezas, depending how large you want each pizza. Forma cada pieza en una bola. Usando un rodillo, rodar cada bola en un círculo delgado.
  5. Heat a skillet over medium-high heat. Add a bit of oil into the pan and let it get hot. We will cook one flatbread at a time. Cocine en el primer equipo para 30 segundo. Flip it carefully and let it cook for a minute and a half. Flip again and cook for another minute and a half. Usted quiere que se dore con algunas manchas ennegrecidas oscuros. Sacar de la sartén y dejar enfriar sobre una rejilla. Continue making the rest of the flatbreads.
  6. Alternativamente, se podía cocer estos panes planos en un 450 horno del grado. Precaliente la bandeja del horno para 5 minutos en el horno. Coloque las tortas en una hoja grande de papel de pergamino. Rocíe con aceite y cubrir con algunas hierbas más picadas y sal, si se desea. Retire con cuidado la hoja de la hornada del horno y coloque el papel pergamino en el que. Hornear durante 10-12 minutos hasta que los panes planos estén dorados en los bordes y de oro en el medio. Se endurecerán más a medida que se enfrían. Deje enfriar completamente sobre bastidores de alambre.
  7. To make the saute:
  8. In another skillet, calentar el aceite a fuego medio-alto. Add the onion and saute for 3 minutos hasta que se ablanden. Add the red pepper flakes, garlic and artichoke hearts. Saute until the artichokes are starting to become browned. Add in the baby spinach, a handful at a time. Toss to mix and let the spinach wilt before adding another handful. Season with grated parmesan, sal, pimienta y nuez moscada. Pasar a un tazón y reservar.
  9. To make the pizza:
  10. Heat a clean skillet over medium-high heat. Take one flatbread and spread a few spoons of the spinach artichoke dip over most of it. Top with the fresh spinach and artichoke saute. Add the flatbread to the skillet. Top with vegan cheese and cover the skillet with a lid until the cheese melts.
  11. Alternativamente, you could melt the cheese under a broiler but I prefer the skillet. It makes the crust even crispier. Continue until you have made all the pizzas. Servir caliente.

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