Gluten Free Kale Artichoke Pizza Recipes

GLUTEN FREE KALE & ARTICHOKE PIZZA

Steps:

• Preheat the oven to 400 degrees F In a large mixing bowl, add the almond flour, tapioca starch, baking powder, sea salt, garlic powder and onion powder and mix until evenly combined. Make a medium hole in the center of the flour mixture, and add the three eggs to the middle. Begin to slowly mix the flour mixture into the eggs. I started with a fork, and then when the eggs were mixed began to use my hands to knead the dough. When needed, add the water 1 teaspoon at a time while kneading the dough. Do not exceed 2 tablespoons of water (I only needed 1 tablespoon). When a workable dough is formed, place the ball onto a lightly greased baking sheet (or pizza stone). Using your hands or a rolling pin, spread out the dough until you reach about 11-12 inches in diameter, depending on how thick you want your crust. Place the dough in the oven for 10 minutes. While the dough is baking, massage the chopped kale in a light amount of olive oil and a dash of sea salt. Set aside. Remove the pizza crust, and spread an even layer of pesto on top. Top with cheese, chopped kale, and quartered artichokes. You can sprinkle a little more cheese over the top. Place back in the oven for 10 more minutes, until cheese is melted and the kale begins to crisp. Slice and serve.

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

GARLIC KALE

Steps:

• Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

GLUTEN FREE SPINACH & ARTICHOKE PIZZA

Steps:

• Preheat oven to 400°F.
• Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
• While the yeast is activating, pour the dry ingredients into a mixing bowl.
• Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
• You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
• dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
• Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
• Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
• Freeze what you don't eat for a quick dinner later.