Our friends are coming for dinner!! One of our friends cannot eat any gluten at all. Nor can she eat cheese. So, while the others enjoy a more traditional pizza, some of us will enjoy this vegan, gluten free, grain free, pizza-esque roll up.
This dish is wildly successful, and super delicious. It was devoured by everyone. My 5 year old prefers it to regular pizza, and every guest that ate some came back for more. Need I say more?
ingredients:
dough:
1 1/2 cups tomato sauce puree
1/2 tsp sea salt
1 tsp oregano
black pepper
1/4 cup ground flax seeds
1/4 cup ground chia seeds
2 cups almond flour
1/2 tsp baking soda
4 tbsp coconut flour
filling:
cashew vegan ricotta and spinach dip
1 1/2 cups cashews, soaked for 2 hours, drained.
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar
directions:
puree in the food processor until homogeneous and creamy
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar
directions:
puree in the food processor until homogeneous and creamy
sauteed onion:
2 onions sauteed in coconut oil with a pinch of sea salt
directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve
and it's fabulous the next day.
A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.
6. The whole thing can be made ahead, then frozen. I froze mine unwrapped on a parchment lined baking sheet, then wrapped it very well once frozen. I then baked it for frozen at 345 for 2 hours. Let cool and set for a while before serving.
directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve
and it's fabulous the next day.
A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.
6. The whole thing can be made ahead, then frozen. I froze mine unwrapped on a parchment lined baking sheet, then wrapped it very well once frozen. I then baked it for frozen at 345 for 2 hours. Let cool and set for a while before serving.
