Saturday, November 16, 2013
Right now I have to take pictures with my cell phone, which is seriously lame... So I have to use Instagram filters to try and make it look the way it looks to me. Still doesn't do it justice, but oh well...
A friend gave me a cookbook called The Ultimate Italian Cookbook, and I have enjoyed all the recipes I've tried from it. We have found some family favorites within its pages.
I modified a recipe found inside to be gluten free. And I had run out of fresh basil, so I used some pesto instead this time.
I eat vegan almost all the time, but there are times when cheese sneaks its way into my food ;) I can't be perfect all the time...
Here is the recipe with my modifications:
GF Tart Crust
1 c brown rice flour
1/2 c tapioca starch (any starch will do)
1/2 c Earth Balance vegan butter
1/4 c cold water
Mix together the flour and starch, then cut in the butter. Once it's mixed well, add the water and mix again. It will be crumbly. Press into a 8-9 inch round pie pan (or tart pan).
Bake crust for 20 minutes and set aside.
1/2 c thinly sliced mozzarella cheese, sliced as thin as possible
8 leaves fresh basil
4-5 medium tomatoes (I used ones the size of a half dollar, and 5 were enough)
salt and freshly ground black peper
Line crust with the mozzarella cheese, tear half of the basil and sprinkle on top.
Arrange the tomatoes and the rest of the basil over the cheese. The tomatoes should cover the pizza well.
Bake at 375* for 30-35 minutes. It takes this long for enough water to evaporate out of the tomatoes and not be soggy.
I spread a thin layer of pesto on the crust before I added the cheese. I was quite good this way.