October 18, 2015

PALEO PIZZA!

PIZZA!  It’s worth the effort to make your own pizza dough, but if you’re short on time, there are options for pizza dough from the grocery store that work well and are grain free! Adding Coconut Flour, Brewers yeast and Vegan Cheese to this recipe is what makes it sooo YUM.
Total Time: 30 min. plus 2 hours
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 8 servings

Ingredients:
PIZZA DOUGH:
¼ oz. brewers yeast
1 cup warm water (100-110°F)
2 tsp. grade b maple syrup
3-3¼ cups COCONUT FLOUR
½ tsp. fine sea salt
2 tsp. olive oil, divided use

ARTICHOKE PIZZA:
½ cup all-natural marinara sauce
¼ tsp. dried oregano leaves
¼ tsp. dried Italian seasoning
¼ tsp. ground black pepper
1 dash crushed red pepper
¼ tsp. garlic powder
6 marinated artichoke hearts, drained, sliced
¼ medium onion, thinly sliced
¼ cup sliced mushrooms
8 medium black olives, cut in half
4 oz. shredded vegan cheese 
Preparation:
FOR PIZZA DOUGH:
1. Place yeast, water, and grade B maple syrup in a medium bowl. Let stand for 10 minutes
2. Combine 3 cups coconut flour and salt in a small bowl. Gradually add flour mixture to brewers yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.
3. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
FOR ARTICHOKE PIZZA:
1. Preheat oven to 450°F.
2. Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.
3. Brush with remaining 1 tsp. oil.
4. Spread a thin layer of marinara sauce over dough. Season with oregano, Italian seasoning, pepper, red pepper, and garlic powder.
5. Top with artichokes, onion, mushrooms, and olives.
6. Sprinkle with cheese.
7. Bake for 10 to 15 minutes, or until crust is golden and cheese is brown.
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