I had several request for my pizza dough recipes. Here you go....
Awesome Organic Wheat Pizza
First Step: Do this a day or two before your pizza day.
Poolish
4 cups organic unbleached bread flour or organic whole wheat flour
4 cups cool water
1/4 teaspoon yeast. I prefer the Organic Rapuzel brand.
http://internaturalfoods.com/brands/rapunzel-organic-fair-trade-foods.html
Combine all the ingredients in a mixing bowl large enough to hold the batter after is has doubled in volume.
Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth. (Any remaining small lumps will dissolve when the final dough is mixed, if not before.)
Cover the bowl with natural wax paper, and then a towel. Keep out of draft and in a warm area. Leave it at room temperature for 3 to 5 hours, or till foamy and bubbly.
Refrigerate the Poolish, well covered, overnight.
Pizza Dough or Bread Dough
Make your poolish !!!!!, This has to be done a day or two before pizza day
3 1/2 cups organic unbleached flour or organic whole wheat
2 teaspoons sea salt
1/4 tsp. yeast
2 Tbls. raw local honey
1/2 cup organic olive oil
3/4 cup plus 1 tablespoon cool filtered or spring water
1 1/4 cup poolish sponge (above recipe)
Combine all the ingredients in the bowl of an electric mixer with a paddle attachment (not a dough hook) or a mixing bowl. If mixing by machine, mix on slow speed for 1 minute; increase to medium speed and mix for about 12 minutes, till the dough is smooth and creamy. The dough will be very wet, like a thick pancake batter .
If mixing by hand, (this is what I do) beat with a whisk or spoon for 15 minutes.
Cover the bowl with natural wax paper and a towel
Allow the dough to rise at room temperature for 3 hours, till bubbly.
Refrigerate overnight; it will thicken as it cools
Side Note: You can make pizza at this point. You do not have to refrigerate overnight. Just flour up your counter spot real well and knead it until smooth
If you refrigerate over night:
Turn the dough out onto a heavily floured work surface and use a knife or pastry blade to cut it into 3 to 8 pieces.
You can make three 12 inch pizzas, eight 6 inch pizzas, or any number in between.
Toss the pieces, one at a time, in the flour, gently round them into loose balls, and place them on the prepared pan. Brush a little bit of organic olive oil and cover. Let the dough rise for at least 30 minutes before proceeding.
Dough can hold up for 2 days in the refrigerator, tightly covered.
This dough can be made into french bread, make cinnamon rolls, a fruit roll, etc....
GLUTEN FREE PIZZA CRUST RECIPE
I used almond meal instead of ricotta cheese( I only did this for the guest that I had, had a allergy to dairy).
Gluten Free Flour Blend
1/4 cup millet flour
3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)
1/4 cup sweet rice flour
1/4 cup arrowroot starch (or tapioca starch)
1/2 cup tapioca flour
2 teaspoons guar gum
OR 2 cups of gluten free flour blend
3/4 teaspoon sea salt
1 1/2 Tablespoons raw local honey
1 teaspoon honey for proofing yeast
2 1/2 teaspoons active dry yeast
3/4 cup warm water, (heated to 115 -120 degrees)
2 Tablespoons ricotta cheese, yogurt, milk, or for casein free try almond meal
2 organic eggs
2 1/2 Tablespoons olive oil
1/2 teaspoon red wine vinegar or apple cider vinegar
1 Tablespoon Honey
Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough. I put two tablespoons of organic Italian seasoning
DIRECTIONS:
Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a medium size bowl and set aside so the mixture comes to room temperature.
This mixture should not be cold when mixed with the dry ingredients.
Next, in a separate bowl combine all the dry ingredients and sift together.
In a separate small bowl, place your yeast and the teaspoon of honey. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe.
At this point, you want to double check and make sure all your ingredients have come to room temperature.
Give the dry ingredients a few stirs. Add the egg, ricotta mixture to the dry ingredients and stir
Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls after you stir it, but it should be shiny and not dull.
Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.
Cover and let rise for 1 hour
Turn oven on 400 degrees
Lightly brush olive oil in pan. With a cake scraper, slowly spread the pizza dough batter You want the batter to be evenly distributed. To create a beautiful crust edge to your pizza dough cover your hands in olive oil and shape the edges like you want them. Or use the back of a metal spoon dipped in olive oil. If you find your hands or spoon are getting too sticky get a little more olive oil.
Pre-bake crust for 10 minutes.
Take out of the oven and then add toppings. Cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!
Makes 1 12-13 inch pizza crust.
Chocolate Zucchini Bread and Gluten Free Chocolate Zucchini Muffins:
http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-box-ninth-week
Raw Seed And Nut Spread
1/2 cup each, sunflower seeds, cashews, and almonds
1 Tbs. olive oil
1/4 tsp salt
1/2 Tbs miso
water to blend, about 1/2 cup
Soak the seeds and nuts overnight or for 8 hours. Rinse and puree with the remaining ingredients in a blender until well mixed and of spread consistency. Serve with raw veggies and crackers. Makes about 1 3/4 cups
High Vitamin C Tea:
4 parts rose hips
3 parts hibiscus flowers
2 parts lemongrass
1 part cinnamon chips
2 parts elderberry (optional)
1 tablespoon per 1 cup of water.
Bring spring water or filtered water to a boil. Add herbs. turn on low (no boiling) simmer for 5 minutes. Strain and enjoy.
I like to make this by the gallon in the summer time. When it is hot I add honey to taste. Let it cool strain and refrigerate.
Also, in the late summer I like to add some elderberries to this recipe. I add 2 parts elderberry to the above recipe.
This High Vitamin C Tea recipe has a nice flavor that will remind you of cranberry juice with citrus undertones.
Only buy organic herbs!
Gluten Free Pumpkin Cupcakes:
http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html
This is what my daughter Sophia did with this recipe:
We never use potato starch. Non organic potatos are very toxic, high contaminated with fungicides.
Substitute: tapioca startch
We never use xanthan gum: It is not a food. It is created in a lab......
Substitute: guar gum
Frosting:
We never use powdered sugar... Yuck. really bad for your body.
We would never use vegan cream cheese, toxic GMO Food....
Here is Sophia's Frosting recipe:
1 (8 ounce) package package cream cheese, softened
1/4 cup (1/2 stick) butter, softened (optional)
2 tablespoons ( or more to taste) maple syrup
1/2 teaspoon of real organic vanilla
We usually do not put the butter in.
Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple syrup and vanilla and beat until well combined.
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