Thursday, October 6, 2011

Turkey Bacon Artichoke Yeast-Free Pizza

From Kristi's Kitchen


Artichoke Spread:
8 oz. organic cream cheese, softened
14oz. artichoke hearts, drained and chopped
1/2 c. grapeseed oil vegenaise
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Few dashes of hot sauce

-Mix all ingredients until well combined -set aside

Tomato Sauce:
1/4 large onion, diced
1 tbsp. olive oil
2 large tomatoes, pureed
2 garlic cloves, minced
3/4 tsp. sea salt
1/8 tsp. ground cayenne pepper
1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent
-Add tomato puree, seasonings, and nectar
-Simmer on MED-LO heat for 20-30 minutes
-Set aside

1 c. fresh milled soft whole wheat flour (sprouted is best)* 
1 tsp. sea salt
1 tsp.. aluminum free baking powder
1/2 c. filtered water

-Preheat oven to 400 degrees
-Combine ingredients
-Knead dough for 5 minutes -until smooth
-Place dough on parchment paper
-Shape or roll into pan on parchment
-Brush with olive oil and sprinkle with garlic powder and dried basil
-Bake rolled out crust for 5 minutes

* Haven't explored it yet but, I think this would work equally as well with spelt flour too...

Assembly Directions:

-Top partially baked crust with artichoke spread, tomato sauce, nitrate-free turkey bacon (I like Applegate Farms brand) and organic provolone cheese slices or shredded mozzarella 
-Continue cooking until done -about 10-12 minutes

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