Tuesday, March 1, 2011

Root Vegetable Pizza (Gluten and Dairy-Free)

Sure we'll all ready for the fruits and vegetables of spring and summer, but until they are here, you might be like us and have a few lingering turnips, beets and potatoes. 

We don't eat cheese around here very often, so most of our pizzas are cheese free. Brick Oven Pizza on 35th also makes an amazing gluten and dairy free vegan pizza. 

We made a rustic looking crust and baked it on our pizza stone. Make sure you pre-bake the pizza crust if the directions call for it before adding the ingredients. 

Root Vegetable Pizza
Slice peeled turnips and beets, potatoes or any other root vegetable thinly using a mandolin or knife. Toss them in a bowl with olive or grapeseed oil, salt & pepper and your favorite fresh or dried herbs. Roast, saute or grill them in a vegetable basket. We used Pamela's Gluten-Free bread mix for the crust or you could use a pre-made one from Gluten Free Kneads (a local gluten-free company with products available in the freezer section of Central Market and Wheatsville). Drizzle a mixture of honey and balsamic on the dough or crust to add a little sweetness instead of using tomato sauce. 

Spinach can also still be found at The Austin Farmers' Market and makes a great topping for pizza. Try freezing it in serving size portions as well as your pizza crust for an easy dinner any day of the week. 

Need a few other ideas? 
(note that these are not gluten and dairy free)

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