…And we’re BACK! It’s been so busy here, but we’re back to bring you some new “food challenges”. First up? PIZZA! This one could be harder than it seems. I tend to overthink my food and sometimes it’s better to just stick with the classics instead of going so over-the-top that it’s just too pretentious and just plain crazy (maybe in a good way though, right?). And ironically, Daniel and I ended up both using caramelized onions for our recipe. I guess we had similar brainwaves happening as we brainstormed for this challenge!
For my pizza crust, I could have gone a few different ways. Yes, I’m doing gluten-free, but just it’ll still taste good. Look, I love a good, crusty gluten-laden pizza crust just like everyone else, but honestly, I FEEL so much better when I omit gluten from my eating lifestyle, but do whatever is best for you.
What did I end up doing? Sauerkraut!
Um…excuse me? Yes, you read that correctly. I have a great (paleo) cookbook called “All American Paleo Table” from Caroline Potter (as you can see from the photo), and she uses drained sauerkraut in her pizza dough. I purposely didn’t want to use cauliflower rice, or soaked quinoa (even though those come out pretty good), I wanted to do something a little out of the box, but again, staying with the pizza theme here. I’ve made this pizza crust many times, and it’s SUPER easy to make (no crazy prepping here), just drain the sauerkraut, add a few extra ingredients, bake, add toppings and bake more and you’re done. No waiting for the dough to proof. No waiting for the quinoa to soak overnight. I’ll be honest, I used store-bought sauerkraut, but by all means, use homemade if you have it! I was never a fan of sauerkraut until recently, so maybe that’s something I end up using the fermentation kit for, who knows?
As for the toppings? I just want to do too many things, but I just went with yummy flavors that I love. Basil and garlic ghee (clarified butter) for the base, creamy caramelized onions, fresh tomatoes, goat cheese and fresh basil from my porch garden (right before the end of their season outside). I opted not to do a tomato sauce, or even a white sauce, for the fact that I wanted that buttery creamy goodness to come from the basil and garlic ghee, and it will melt with the caramelized onions and the goat cheese to become this unctuous savory sauce. Maybe next time I’ll do pesto, or sun-dried tomato sauce, or even a breakfast pizza, with cashew cream cheese, smoked salmon, arugula and even a just cooked egg, with that perfectly runny yoke (#liquidgold) – because why not…everything is better if throw an egg on top of it, right? Or is that SO 2015? 🙂
Here is the link to the gluten-free pizza crust (and believe me when I say it, it really does turn out crispy!).
- 2 tbsp ghee (clarified butter), or regular butter at room temp
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh basil, freshly chopped
- 1 clove garlic, minced
- 1/2 onion, sliced
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp sugar optional (I didn't use sugar, but if you want an extra carmelization, feel free)
- 3 tbsp goat cheese (softened, or crumbled)
- 2 roma tomatoes, sliced lengthwise
Heat the olive oil in a pan and add the onions, salt and pepper (and sugar, if using).
Cook on medium-low for about 15 minutes until golden brown (but not burnt)
Add the ghee (or butter), basil, salt, pepper and garlic to a bowl and mix until smooth and ingredients are mixed thoroughly.
Bake at 400F for 10 more minutes until crust is crispy and golden.
Cool for 10 minutes, slice and enjoy!
Check out Daniel’s take on Pizza: Roasted Garlic and Caramelized Onion Pizza