Sunday, November 22, 2009

I am Ready for Some Football

Beer and pizza. Pizza and beer. Impossible to achieve gluten-free, you say?

Nay! This recipe resulted in a deliciously normal crust. Crispy center, thick chewy edges, and a rich wheat bread flavor. Substituting powdered soymilk for dry milk and agar flakes for the gelatin didn't affect my results. Best of all? This crust is packed with protein-rich chickpea flour.

I thawed some of the pesto I froze last August and brought it back to life in the blender with olive oil and fresh spinach. Then I added my favorite toppings, kalamatas and broccoli, and enjoyed the best pizza I've eaten in years.

Pesto pizza, a perfectly adequate pint of Redbridge, and five Jets turnovers: Sunday afternoons don't get much better than that.

10 comments:

  1. Beautiful!!! I love pesto on pizza.

    ReplyDelete
  2. I love the beautiful purples and greens in this photo! Your pizza looks absolutely enticing.

    ReplyDelete
  3. Yum! It does look and sound like the best pizza!
    I love pizza with no cheese. I love all the toppings, Mmmmm!

    P.S. Yes, my husband loved the baked acorn but he said the sweet taste made him feel like eating a dessert not a dinner. Nathan wasn't home so he didn't get to try it but when he looked at the photo, he said " No, thanks".

    ReplyDelete
  4. WOW! That looks like an absolutely perfect slice of pizza. I can't wait to try making gluten free crust, I love chickpea flour. And pesto on pizza is AMAZING!

    ReplyDelete
  5. Yeah football! The Thursday games are kinda lame, but my bf is a Raiders fan (why????), so he's happy (although said it will probably be really embarassing to watch them lose to the Cowboys!!). Glad to see another female football fan!

    ReplyDelete
  6. What a picture-perfect pesto pizza! And go, Patriots!
    (I seem to have a P thing going on with this comment!) :-)

    ReplyDelete
  7. Broccoli, pesto, and olive pizza sounds amazing!

    ReplyDelete
  8. Hi Mary, it's me again! I checked the website of Marmite, it can be used as a spread over toast/bagel which I don't like it because it's too salty eventhough I spread it thinly. I love it in my soup, it gives nice brown color and makes the soup tasty. The weather at night here only about 59-61 degree. I don't think I can live in Maine, it's too cold for me!

    ReplyDelete
  9. Beautiful!!! I wish I had a piece of that right now! Yum.
    xo
    Eco Mama

    ReplyDelete

Note: Only a member of this blog may post a comment.