Gluten-Free Pizza Pockets for a Farmers' Market Picnic
& Dairy-Free Caesar Salad
We are tempted by the delicious smell of Bola Pizza every time we go to the Austin Farmers' Market on Wednesday. The Truffle Daisy pizza looks delicious. Unfortunately, we can't get it since we are eating gluten-free, so I decided to bring our own gluten-free pizza pockets a few weeks ago to enjoy while we watched Violet Crown Community Theater perform Thumbelina at the Triangle.
These pockets were a combination of things I had in the fridge left from our farm box, recent grocery store trip and a small can of tomato paste in our pantry as well as the recipe from the back of the gluten-free bread mix bag. Really easy and really delicious. You can divide the dough in half and freeze the rest if you like your pockets with less dough. Play with the shapes and even make mini pizzas using cookie cutters if you like. Either way you'll end up with a pizza that is portable, delicious and gluten-free!
Make your pizza crust according to the directions on the back of the Pamela's Gluten-Free Bread Mix bag. Let rest for one hour. After it has rested use a pizza cutter to cut into 6 squares.
Preheat your oven to 350-375. On a lined cookie sheet, add sliced zucchini (Johnson's Backyard Garden) and tomatoes (Angel Valley Farms or your own backyard!), fresh thyme (our garden), a little garlic, Texas Olive Ranch Olive Oil and salt and pepper. Roast for 10 minutes.
Heat a sauce pan to medium then add minced garlic, finely chopped onion (from our garden) and olive oil then cook until fragrant, careful not to burn the garlic. Add a handful of chopped swiss chard and beet greens (our garden) and when they start to turn bright green add one small can of tomato paste or sauce, fresh oregano and thyme, salt and pepper and your favorite chopped olives. Stir with a wooden spoon, reduce heat to low, add roasted tomatoes and zucchini, stir then put the lid on to cook while the pizza crust is baking. **Any extra sauce can be used for pasta the next day.
Bake pizza crust at 350 for 20 minutes. Add sauce to one corner of the square, add shredded Full Quiver Mozzarella, close to form a triangle or pocket then sprinkle with parmesean cheese, olive oil and a little sea salt.
Pair the pockets with a little Caesar salad and dairy-free Caesar dressing.
Dairy-Free Caesar Dressing - We substituted almond milk for the soy milk and used Lemonaise (at Wheatsville) or Vegenaise for the mayo or you could use local Kala's Almondaise from Wheatsville for an egg-free version
Make your picnic basket and head to the farmers' market! (We added a little red wine that was a gift from friends, olives and Clay's gluten-free strawberry and blueberry chocolate chip cookies for dessert, but there are also some great treats to be found at the market as well to add to your picnic basket)