Easy Pizza Recipe Biography
source(google.com.pk)
This recipe was born out of one of those “what can I make for dinner—quickly” kind of nights. In my pre-herbivore days, I used to love pizzas with ground beef, sausage and bacon (remember, I did end up going plant-based because I got sick. No surprise, eh?). I was also a thin-crust gal. So on this particular night, I pulled together the ingredients to make a quick, hearty “pizza” using gluten-free tortillas (nice and thin), tomato sauce, kale and some lentils I had cooked and stored in the fridge. It takes 5 minutes to prepare, about 25 to bake and the adaptations are endless. Have fun.Lay out two tortillas and top one with either Cashew Cheese Spread or Dairy-Free cheese like Daiya Mozarella (top, right)). Top with second tortilla (bottom, left) and then top with some tomato sauce.
In a large glass bowl, mix chopped kale, olive oil, almond flour and sea salt with hands. You want all leaves thoroughly coated.
Sprinkle some lentils on your sauce and sprinkle with sea salt and generously grind some fresh cracked black pepper. Pile kale crumble on top of it all.
Bake 350°F 25-30 mins. Allow to cool, slice and enjoy. If you want a crispier crust, you can always slide the pizza directly onto the top rack (no baking sheet) around the 20 minute mark and bake for 5-7 minutes.
Adaptations to try:
1. Use a clean BBQ sauce (make your own) instead of tomato sauce, or do a half and half ratio of BBQ sauce and tomato sauce.
2. Instead of lentils, use cooked chickpeas, shredded carrots and sautéed onion. Sprinkle with cumin and coriander.
3. Try mashed sweet potatoes between the tortillas instead of cheese.It was about time that I post a Pizza recipe from scratch and today I am doing that by sharing my Mini Pizza Recipe with Mushrooms! I took ages because we had a little yeast problem here. Well, you see I wasn’t the only one trying to solve the yeast issue and so to get the yeast dough to rise as it is suppose to. I might have been miserable in cooking during my college education but I certainly never ever encountered a malheure with yeast doughs at the time, so the mistake couldn’t have been mine. Yet, I was deeply ashamed when it happened the first time and again and again… “Luckily” I wasn’t alone and our friend and french pastry expert here was hitting her head on the wall, because her yeast dough didn’t want to rise either. This had to be changed and we were on a mission!
Mini Pizza Recipe with Mushrooms #stepbystep masalaherb.com
She tried to get some fluffy yeast dough done with french yeast. It didn’t work. I tried with Indian yeast many times before and let’s just say they shouldn’t sell this stuff if it’s not working! Then I got some German fresh yeast and dry yeast back in November and the whole scene started to change, finally something was moving and the dough was rising! At that point I had included a new tactic by keeping the dough in a preheated oven and that might have triggered the solution at the same time. The fresh yeast of course was working miracles and the dough almost reached it’s normal rising size, just the way I was used to in Europe, but and here comes the but, the fresh yeast couldn’t be stored for too long. So for now I still have a few dry yeast packets from Europe and they have been working pretty fine. Of course nothing grows as much as it does in Europe but it works out nevertheless. Easy Pizza Recipe
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