Gluten-free leeks and goat cheese pizza
15
30
4
No
Ingredients
For th buckwheat flour dough version:
- In a large bowl, mix flours, salt, yeast and herbs. Add water and briefly mix with a spoon. (Mixing too much will interfere with its puffing while cooking). Spread the dough on a cookie sheet covered with parchment paper. Oven bake for 10 minutes at 400°F (200°C).
For the pizza dough, cauliflower crust version:
- In a large bowl, mix all ingredients together. Spread the dough on a cookie sheet covered with parchment paper. Brush the dough with olive oil. Oven bake for 15 minutes at 425°F (220°C).
For the garnishing:
- Preheat oven at 400ºF (200ºC).
- Brown leeks in olive oil for 2 minutes at medium heat. Brush pizza dough with tomato paste and garnish with leeks and herbs. Add goat cheese slices, olives and walnuts. Bake for 10 to 15 minutes.
Preparation
Side-by-side mode
For th buckwheat flour dough version:
- In a large bowl, mix flours, salt, yeast and herbs. Add water and briefly mix with a spoon. (Mixing too much will interfere with its puffing while cooking). Spread the dough on a cookie sheet covered with parchment paper. Oven bake for 10 minutes at 400°F (200°C).
For the cauliflower dough version:
- In a large bowl, mix all ingredients together. Spread the dough on a cookie sheet covered with parchment paper. Brush the dough with olive oil. Oven bake for 15 minutes at 425°F (220°C).
For the garninshing and making pizza:
- Preheat oven at 400ºF (200ºC).
- Brown leeks in olive oil for 2 minutes at medium heat. Brush pizza dough with tomato paste and garnish with leeks and herbs. Add goat cheese slices, olives and walnuts. Bake for 10 to 15 minutes.
Chef’s note
The cauliflower crust is great, tasting and filling. This version lets young and old discover cauliflower in a different way. A meal rich in anti-cancer phytochemical compounds, fiber, vitamins and minerals.
Note. This is a gluten free recipe but care must be taken when buying garnishings, broths and spices to be sure that they do not contain gluten or any traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. www.fmcq.org and www.celiac.ca
