Greek-Style Veggie Pizza
If you have roughly 1 hour and 45 minutes to spend in the kitchen, Greek-Style Veggie Pizza might be an amazing gluten free and lacto ovo vegetarian recipe to try. One serving contains 555 calories, 16g of protein, and 20g of fat. This recipe serves 4. For $3.17 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 11 person found this recipe to be tasty and satisfying. It works well as a Mediterranean main course. A mixture of potato starch, xanthan gum, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Café Johnsonia. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is spectacular. taco pizza veggie style, Greek-Style Pizza, and Greek-style two-cheese pizza are very similar to this recipe.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 45 minutes
Ingredients:
1⅛ teaspoons active dry yeast
1½ teaspoons baking powder
¼ cup brown rice flour
coarse corn meal, for sprinkling
2 egg whites, lightly beaten (for vegan, use egg replacer)
½ to 1 cup crumbled fresh goat cheese (or feta)
½ teaspoon organic light brown sugar - for proofing the yeast
1 tablespoon organic light brown sugar
½ cup marinated artichoke hearts, drained well and chopped
½ cup sorghum or millet flour
2 Tablespoons good olive oil, plus more for pan
2 teaspoons olive oil
½ cup onion, diced
Handful fresh oregano leaves
½ cup potato starch
¼ cup glutinous rice flour
⅛ teaspoon light tasting rice vinegar
1-2 roasted red peppers, cut into slices or diced (rinsed well if from jar)
½ teaspoon fine sea salt
2 cups fresh spinach, cut into ribbons
½ cup sun-dried tomatoes, julienned (drained well if packed in oil)
½ cup tapioca starch
½ cup plus 2 Tablespoons warm water (between 110 - 115ºF)
1 teaspoon xanthan gum
Equipment:
oven
whisk
bowl
hand mixer
wooden spoon
baking sheet
frying pan
cutting board
Cooking instruction summary:
For gluten-free crust: Preheat oven to 400 degrees F.Stir the yeast and teaspoon of brown sugar together with cup of the water and let stand for 10 minutes until dissolved.Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even. Add a little more oil to your hands if you need to.Let crust stand for about 15-20 minutes while the oven is heating up. Bake for 10 minutes or until lightly golden on the edges. Remove and brush the crust with a little more olive oil. Set aside until ready to layer with toppings.For toppings: Heat the olive oil in a pan. Add the onion and cook for about 5 minutes or until softened. Add the artichoke hearts and cook for another 1-2 minutes, then add the spinach. Turn off heat and let spinach wilt a little in the pan. Spread over the partially baked crust. Top evenly with remaining ingredients except for the fresh oregano leaves.Place pizza back in the oven and bake for an additional 5-10 minutes or until the crust is golden on the edges and the toppings are warmed through. Remove and transfer to a cutting board. Sprinkle with the oregano leaves and serve.
Step by step:
1. For gluten-free crust: Preheat oven to 400 degrees F.Stir the yeast and teaspoon of brown sugar together with cup of the water and let stand for 10 minutes until dissolved.
2. Whisk dry ingredients together in a large bowl. In a smaller bowl, whisk the olive oil, egg white and rice vinegar together.
3. Add the liquid ingredients along with the yeast to the dry ingredients. Using a wooden spoon or electric mixer, mix until well combined. If it's too dry, add a little more of the reserved water. The dough will be very soft, almost like a stiff batter, but not like traditional bread dough.
4. Brush a large pizza pan or baking sheet with a little olive oil and sprinkle with a thin layer of corn meal.
5. Transfer the dough to the pan. Lightly oil your hand and press into the pan all the way to the edges. (If you're using a rectangular baking sheet, it probably won't reach the edges.) Make sure it's even.
6. Add a little more oil to your hands if you need to.
7. Let crust stand for about 15-20 minutes while the oven is heating up.
8. Bake for 10 minutes or until lightly golden on the edges.
Remove and brush the crust with a little more olive oil. Set aside until ready to layer with toppings.For toppings
1. Heat the olive oil in a pan.
2. Add the onion and cook for about 5 minutes or until softened.
3. Add the artichoke hearts and cook for another 1-2 minutes, then add the spinach. Turn off heat and let spinach wilt a little in the pan.
4. Spread over the partially baked crust. Top evenly with remaining ingredients except for the fresh oregano leaves.
5. Place pizza back in the oven and bake for an additional 5-10 minutes or until the crust is golden on the edges and the toppings are warmed through.
6. Remove and transfer to a cutting board. Sprinkle with the oregano leaves and serve.
Nutrition Information:
covered percent of daily need
