Gluten Free Pizza with Pesto, Mozzarella, And Arugula MicroGreens (VG Option)

SHOPPING LIST

Oat Flour

Buckwheat Flour

Arrowroot Flour

Brown Rice Flour

Prairie Companion Company 2 Oz Container of Micro Arugula

Basil

Garlic

Pine Nuts

Nutritional Yeast

Cherry Tomatoes or Sundried Tomatoes

Meat Option: Prosciutto/ Mushroom/ Vegan Meat Alternative

Mozzarella/ Vegan Cheese

Ingredients

Dough (See Sourdough Recipe & Sourdough Starter Recipe)

• 1 ¾ Cup GF Oat Flour

• 1 Cup Buckwheat Flour

• ¾ Cup Arrowroot Powder

• 2 Tsp Salt

• 1/2 Cup Psyllium Husk

• 3 Cups Water (700g)

For The Starter:

• 1 Cup Sourdough Starter

• 1 Cup (160 g) Brown Rice Flour

• 1 Cup (225 g)Water

Toppings

• 2 Oz Prairie Companion Company Micro-Arugula

• 2 Cups Pesto (See Pesto Recipe)

• 2 Oz Container Fresh mozzarella/ Dairy Free Alternative

• Handful Sliced fresh cherry tomatoes (sun-dried tomatoes also great on this pizza)

• Prosciutto/Vegan Meatless Alternative/ Chicken/Mushrooms

Directions

Prepare your starter the night before you are going to make the pizza. In a large bowl, stir together the sourdough starter, brown rice flour and water. Cover the bowl with a cloth towel and set aside at room temperature for 8-10 hours. There may be some separation, this is normal.

In the morning prepare the dough. In a bowl of a stand mixer, whisk together the oat flour, buckwheat, arrowroot powder, and salt.

In a large bowl whisk the psyllium husk, and water. This mixture will quickly become thick and gel-like. Add this to the dry ingredients along with the sourdough starter. Mix with the dough hook on medium speed until the dough comes together and all the flour has been incorporated, about 3 minutes.

Transfer the dough to a lightly floured surface and cut into two equal pieces. Knead each half lightly, shaping it into a ball. Set in proofing basket that is dusted with flour. Cover the baskets and let them sit in a warm spot ideally. If the house is cold place in the over with the oven light on for about 2 hours.

After the bread has risen place onto a floured surface and using a rolling pin roll out the dough until it is in the desired shape, and about ¼-1/2 inch thick.

Preheat the oven to 450 Fahrenheit. If you have a Pizza Stone throw that in the oven now!

Once preheated, place dough in oven for 15 minutes to pre cook the dough.

While the dough is cooking prepare your toppings.  Gather the Pesto, Cheese of choice, and Vegetable or meat of choice and the Cherry tomatoes/Sundried.

Remove the dough from the oven while it is warm. Spread the pesto onto the dough, add your cheese and meat/vegetable option and the sundried tomatoes/cherry.

Place in the oven for another 12-15 minutes to allow the cheese to melt and to finish cooking the dough, keep an eye on it to get it to your liking!

When you take the pizza out of the oven spread your Prairie Companion Company micro arugula on the pizza and serve!

Dough recipe adapted from: Cannelle Et Vanille By Aran Goyoaga