Gluten-Free “Ricotta” Fig Flatbread Pizza
I saw the recipe for the flatbread online the other day, and was craving some sweet ‘n savory pairings, so I made this masterpiece for dinner tonight (leftovers for lunch today)! It was very tasty, quite different from anything I’ve ever made, and FILLING. I also got to test out my Slipat for the first time. Really awesome kitchen accessory, especially if you bake a lot…I highly recommend getting one.
Ingredients:
(makes 2-3 servings)Crust
3 cups almond meal or almond flour
2 Tbs flaxseed meal mixed with 6 Tbs warm water
1-2 tsp sea salt
1 tsp baking soda
1 Tbs dried rosemary, chopped
1/4 cup extra virgin olive oilTofu Ricotta (adapted from Whole Foods)
1/2 block extra firm tofu, drained and crumbled
1 Tbs tahini
1 tsp miso paste, any type
3 small cloves garlic, finely chopped
2 Tbs nutritional yeast
1 Tbs chopped fresh or dried parsley
Pinch of freshly ground nutmeg
Ground black pepper, to taste
A few drops of lemon juice (optional)Toppings
Tofu Ricotta
Fig spread
Fresh arugula leaves
Onions, any type (I recommend sweet, yellow, or caramelized)
Rosemary
Balsamic vinegar (optional)
Vegan cheese shreds, cheddar flavor (optional)
Directions:
1. Preheat oven to 350°.
2. Let flaxseed and water mixture sit and thicken for several minutes. Mix all crust ingredients thoroughly, adding oil and flaxseed mixture last.
3. Scoop the crust mixture onto a non-stick mat, or parchment-paper lined baking tray. Place another mat or piece of parchment paper on top and roll out the mixture until it is even and flat. Remove top mat/parchment paper.
4. Chop up onions of choice and lay on top of crust. Place in oven and bake for 15 minutes.
5. While crust is baking, thoroughly mix together all Tofu Ricotta ingredients. When 15 minutes is up, remove crust from oven and evenly lay Tofu Ricotta on crust. Place back in over for 10 minutes.
6. Remove pizza from oven and let cool for several minutes. Top with scoops of fig spread and arugula leaves. If desired, drizzle some balsamic vinegar or sprinkle on your favorite vegan cheese!A quick heads up: this flatbread pizza is very nutrient-rich and packed with protein, but since the dough is nut-based, it is also very high in fat (primarily the GOOD kind though!).
Homemade Ginger Ale - grated fresh ginger, lemon and lime zest, vanilla and brown sugar steeped in two cups of boiling water. Chilled and the juice of a lemon and lime added with water to fill a 64 oz growler with a scant 1/4 tsp of active dry yeast. Then two days in the basement for tiny bubbles. Good stuff. #food #drink (Taken with instagram)
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I’ve received many emails just like the ones talked about in this post. Thanks for sharing a great explanation.
rich chocolate peanut butter cream
this makes a great dessert or breakfast that you can serve all at once or keep it throughout the week. consider it a mix between a mousse and a pudding - thick, creamy, and very chocolatey. serve with fresh fruit and/or nuts at the end of a big meal with friends - perfect!
- blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
- chill in the fridge for a couple of hours or overnight.
- serve very cold to four to eight people, or store in your fridge for 1-2 weeks.
kagurazakaundergroundresistance:
dyed:
kako:
Sent via my reader J. I haven’t quite gotten to this level yet, but I’ve been practicing.(via classics)
