Gluten Free and Vegan Zucchini Pancakes
1 1/2 c grated fresh zucchini
1/2 c garbanzo fava flour
1/4 c cornmeal
2 T sweet white rice flour
1/2 t baking powder
1/2 t salt
mix these together in a bowl and add:
1/2 c hot water
2 T olive oil
1 t balsamic vinegar
Stir well and cook in an oiled and well-heated skillet. When air bubbles
have formed and popped, the pancakes are ready to flip. These guys cook
very quickly. Serve hot with yogurt and maple syrup.
Gluten Free and Vegan Pizza Dough
To proof the yeast:
dissolve 1 T sugar in 1 c hot water
add 1/2 c more cool water
sprinkle on 1 T active dry yeast
Mix in a bowl:
1 3/4 c tapioca starch
1/2 c brown rice flour
1/2 c garbanzo fava flour
1 1/2 t xanthan gum
1 t salt
Add to the (now bubbly) yeast mixture:
3 T flax seed meal
1 T olive oil
1 t apple cider vinegar
Pour the liquid mix into the flour bowl and stir for a minute or two. The
mix should be extremely sticky at this point. Turn out onto an oiled or
floured pan and spread it to a thickness of about an inch. Cover with a wet
cloth and let it rise for at least an hour, or until almost doubled in height.
When it's risen, flour a clean surface liberally, cover the dough in flour and
punch it down to its original size. Let it rise once more until doubled in
height.
When you are ready to bake, preheat the oven to 500, prepare your baking
pans or pizza stone, and spread your dough out to the desired thickness for
your pizza. I dusted the bottom in cornmeal to keep it from sticking. I made
one thick crust (pictured above) and one very thin crust (held its shape
beautifully). Cover your crust in olive oil and add your toppings. Bake for 15
minutes or until beautifully browned on top.
The toppings I used were as follows:
thin crust with pesto and fresh ricotta cheese, green garlic, asparagus, fresh
mozzarella and blanched fiddlehead ferns
thick crust with fresh ricotta, mozzarella and shaved fennel bulb
thick crust with green garlic, pesto, point reyes cheddar and dried figs
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