So, these little crescents can be made ahead of time and frozen, so that you don't have to do any prep on the day. I made them for my son's birthday party. I froze them single layer on a baking sheet (lined with parchment) so that on the day I could just pop them in the oven. Simple!!! Tasty!!! These crescents are not gluten free, BUT there is a gluten free crust option for an open pizza.
dough
ingredients:
1 cup warm water
1 tbsp honey
1 tbsp yeast
1 tbsp oregano
2 tsp sea salt
2 tbsp apple cider vinegar
1 cup almond meal
1/4 cup ground chia seeds
1/2 cup quinoa flakes
1/2 cup quinoa flakes
1 cup kamut flour
1 cup spelt flour
1 cup spelt flour
directions:
1. combine water with honey (should be ‘bath’ temperature)
2. add yeast, stir, and let sit.
3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)
4. Add proofed yeast mixture and stir to combine and form into dough
5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.
6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.
when ready, divide the dough into 40 gram pieces. Roll each piece into a ball, then flatten.
Each batch makes approximately 2 dozen
filling:
1 lb ricotta
2 eggs
2 cups tomato sauce
340 grams mozzarella cheese, shredded
sea salt and pepper to taste
1 1/2 tsp dried basil
mix well!
when ready, divide the dough into 40 gram pieces. Roll each piece into a ball, then flatten.
Each batch makes approximately 2 dozen
filling:
1 lb ricotta
2 eggs
2 cups tomato sauce
340 grams mozzarella cheese, shredded
sea salt and pepper to taste
1 1/2 tsp dried basil
mix well!
directions:
1. place a couple tablespoons of filling in the middle of each circle of dough
2. fold over and secure the edges, rolling them slightly
3. bake at 345 degrees for about 30 minutes, or freeze in a single layer on a cookie sheet, then bag in an airtight bag for future use.
these can be baked from frozen at 345 for 40 minutes
I had leftover filling so I spread it on this:
1/2 cup + 2 tbsp water
2 tbsp ground flax
2 tbsp ground chia seeds
1/2 tsp sea salt
1/2 tbsp oregano
1/4 tsp baking soda
1 cup almond flour
2 tbsp coconut flour
Which made a really terrific gluten free pizza crust. Yum!
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