GF, DF, Vegetarian and Vegan
This is my anything goes recipe! How to use leftovers an pop them on a pizza or plan in advance to have them on hand. I had some greens from the night before, some baked sweet potatoes, and tofu cream I made a few days ago for a dip and baked cauliflower. I decided to put it all together and make a pizza. I always have a sour dough starter in the fridge for pancakes so it was easy to use that as a base and put it together.
Best to prepare the sour dough base several days or even a week in advance if you want to use it. You can always use it for pancakes, bread, muffins, etc.
If you don’t have the time to make the base any flat bread base will do. You can also just mix together the base ingredients, set it aside for an hour or so and then bake or cook as a pancake. It will not be as high but still be delicious. (See technique below)
- 2 cups chickpea (besan) flour
- 2 cups rice or sorghum flour
- A little miso or a pinch of Himalayan salt (miso will help kick start the fermentation)
- Filtered room temperature water (avoid chlorine, it can stop the fermentation)
- Green vegetables (I used Bok Choy)
- Cooked pumpkin or sweet potato
- Roasted cauliflower (I roasted it the day before in the oven with olive oil and some herbs)
- Tofu cream (see below)
- Fermented sauerkraut (I love to ferment so always have something in the fridge)
- 300 gr. blanched and drained silken tofu
- Water, soy or other plant milk (1/2-1 cup)
- ¼ cup lemon juice,
- Himalayan or miso
- 1-teaspoon cumin
- 1 T. dill or fennel seeds
- 1 teaspoon ginger juice to taste
- ½ cup cashew, almond, sesame butter or oil
- Drop tofu into boiling water and cook 2-3 minutes. Drain.
- Blend with other ingredients till creamy and smooth.
Method for Sour dough
- Mix together all the ingredients adding just enough water to make a batter.
- Cover with a cloth and set aside for 24 hours in a warm place. (I put it near the cooktop)
- If you have a starter already then the fermentation time will be about 8 hours.
- When it is frothy and has doubled in size it is ready. Save ½-1 cup of the mix for the next batch. Add 2 tablespoons of besan or rice flour and water to the batter you saved to form a thicker batter. Store in the fridge. This is your starter.
* Remember to feed it at least once a week with more flour and water or use it to make more always reserving some for the next batch.
Making the Base
- 2 cups sourdough batter
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda (can leave out if sourdough is frothy and doubled in size)
- Pinch of Himalayan salt
- 1 egg separated (optional) or flax seed leaven ***
*** Stir 1 tablespoon of finely ground flax seed into 3 tablespoons of cold water. Let the mixture rest for a minimum of 5 minutes; so the seeds’ soluble fibre can form its gel with the water then mix into the batter.
- Combine all of the ingredients together except the egg.
- Separate the egg and add the egg yolk to the batter. (Use flax here instead of egg )
- Beat the white until stiff and fold in the egg white to the batter. Adjust batter consistency as needed.
- Either cook on the stove top like a pancake or preheat the oven to 230 C/ 450°F while the batter rests, and then about five minutes before cooking slide a cast iron pan under the broiler or in the oven. The pan may get a little smoky while it heats.
Then, oil the pan with more olive oil and add the batter. Place the pan under the broiler or in the oven and cook for just a few minutes. It will be crispier. Can keep for one week. Plan ahead!
Putting it all together
This is the fun part.
Just spread the sweet potato or pumpkin down, then top with greens, cauliflower, blobs of tofu cream or cheese and fermented cabbage or whatever you have. Pop into the oven and bake for a few minutes to warm, or steam in a steamer to re-heat.