The other night, I bought a package of gluten-free pizza mix. After assembling the ingredients, I smeared the frosting-consistancy dough across a sheet pan and topped it with homemade sauce and veggies. The results???? Blech! The dough tasted like a giant soggy noodle. It made sense after reading the first ingredients were white rice flour and potato starch…gross…and unhealthy. We scrapped off the topping to eat and threw out the crust. The topping tasted great, better than great. That gave me an idea, which after some internet research, apparently many vegans and celiac-disease sufferers already know about. Make my own rice crust to lie under my baked toppings.
Success! But, don’t call it pizza. You might like this meal just as well, but it ain’t pizza and never will be. The yum factor comes from sautéing each veggie separately until until al dente. You could also toss the veggies in a bit of oil and bake them. I’ve made this twice – once with silken tofu and once with firm. Both were delicious, but different. The silken was smooth and melt in your mouth like goat-cheese, the firm closer to mozzarella. Also, I pre cooked the rice crust a bit so the finished product would yield crispy edges without overcooking the veggies.
Don’t Call it Pizza!
1 1/2 cups short grain brown rice (must be short grain because it is sticky)
1/2 cup millet (or other grain)
3 cups water
1 teaspoon thyme
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1 tablespoon olive oil
Combine first six ingredients in a pot and bring to a boil. Reduce heat and simmer 40-50 minutes. When rice is cooked, stir in oil and dump out onto a parchment lined baking sheet and smooth out with a silicone spatula until it is about 1/4 inch thick.
300 grams tofu, grated (firm or silken)
1 1/2 tablespoons Bragg’s soy sauce
2 tablespoons nutritional yeast
2 tablespoons cider vinegar
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
Combine everything in a shallow dish and marinate at least 20 minutes.
398ml can fire roasted tomatoes
1/2 teaspoon rosemary
Blend the two ingredients together, and put aside.
1 onion, sliced
2 cloves garlic, chopped
1 1/2 cups (approx.) mushrooms, sliced
1 zucchini, sliced
1 roasted pepper, sliced
Saute onion in oil or water until it begins to brown. Add garlic and sauté another minute. Put aside.
Saute mushrooms in oil or a splash of water until they begin to wilt. Put aside.
Saute zucchini in oil or a splash of water until they begin to soften. Put aside.
Assembly and Baking
Preheat oven to 425F. Bake rice crust for 10 minutes. Remove crust from oven, top with sauce, onions, mushrooms, zucchini, peppers and tofu mixture. Return to oven and cook for another 10-15 minutes until edges of crust begin to brown. Remove from oven and let it rest for 5 minutes before cutting “pizza” into slices. You’ll need 2 spatulas to lift out pieces, and even then they may still fall apart. It’s okay, this isn’t pizza and it will taste great anyway!