Laurel Galluci & Claire Thomas make Margherita Pizza

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This 5-ingredient recipe for gluten-, grain-, and dairy-free pizza comes from Sweet Laurel co-owners and -authors Laurel Galluci and Claire Thomas. It's a simple, easy recipe the two moms love to make with their kids—and they hope you enjoy, too!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Claire and Laurel starts listing them at 5:20) before starting the episode.

Margherita Pizza
makes one 10-inch pizza

  • Pizza Dough (below)
  • 1/4 cup Sicilian Tomato Sauce (below) or store-bought
  • 1 cup 1 1/2-inch cubes Dairy-Free Mozzarella (below) or store-bought
  • Fresh basil, for garnish
  1. Preheat the oven to 500°F. If you have a pizza stone, place it directly on the oven rack while it preheats. If not, place an inverted baking sheet on the oven rack while the oven preheats. The baking sheet will get very hot and provide a crispy bottom crust.
  2. On a counter, place the dough on a sheet of parchment, cover with another piece of parchment paper, and gently roll out into a large circle, about 10 inches in diameter and 1/8-inch thick. Using your fingers, pinch the edge of the pizza dough into a small lip. Spread the sauce over the pizza dough, but not the lip, and sprinkle with the mozzarella and fresh basil. Bake for 12 to 15 minutes, until the dough is deep golden brown at the edges.

Pizza Dough
makes one 10-inch crust

  • 1 1/2 cups almond flour
  • 1 cup arrowroot powder, plus more for dusting
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 cup coconut yogurt, homemade (see page 26) or store-bought
  • 1/2 cup unsweetened almond milk
  1. In a medium bowl, combine the almond flour, arrowroot, and salt. Slowly stir in the coconut yogurt and almond milk and mix with a wooden spoon until a soft dough forms, about 1 minute.
  2. Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment and roll it out to a 10-inch round. Use as directed in our pizza recipes, our wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before using.

Sicilian Tomato Sauce
makes 3 cups

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon Himalyan pink salt
  • 2 teaspoons freshly ground black pepper
  • 1 (24-ounce) can crushed tomatoes
  • 3 ounces tomato paste
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 whole clove
  • Pinch of red pepper flakes
  • 1/2 teaspoon pure maple syrup
  1. Heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and toast very lightly, about 30 seconds. Reduce the heat to low and add the salt, black pepper, tomatoes, tomato paste, rosemary, basil, clove, red pepper flakes, maple syrup, and 1 cup water. Cover and simmer for about 1 hour, until bubbling and thickened. Remove the clove and, if desired, blend the sauce in a high-speed blender until smooth, about 1 minute.
  2. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Dairy-Free Mozzarella
makes 1 cup

  • 1/3 cup cassava flour
  • 1 cup full-fat canned coconut milk
  • 2 tablespoons coconut oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon Himalayan pink salt
  1. In a medium bowl, stir together 3/4 cup water and the cassava flour until smooth.
  2. In a medium saucepan, combine the coconut milk, coconut oil, vinegar, and salt, and cook over low heat, stirring, until the mixture is evenly combined and slightly warm, about 4 minutes.
  3. Slowly stir the flour mixture into the coconut milk mixture and cook, stirring continuously, until thick and pulling away from the edges of the pan, about 7 minutes. Pour the mixture into a glass container, cover, and refrigerate for at least 3 hours, until it has solidified.
  4. Store in an airtight container in the fridge for up to 5 days.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

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