When I tell people that I don’t eat wheat due to digestive issues (which is not very often, as I try to refrain from overwhelming perfect strangers with images of digestive distress) I am often met with empathy. I mean, heck, it seems everyone and their sister and their sister’s husband is gluten free these days. But then there are the people who can’t get past the pasta. “But…what about pasta?”
Now I could go on to tell these nice folks about the variety of wheat-free pasta alternatives out there (brown rice, buckwheat, quinoa…just to name a few), but the truth is I could care less about pasta. Put a big ol bowl of homemade fettuccini in front of me and I could take it or leave it.
Pizza, on the other hand, is a different story. Pizza has its own story. A love story. A very depressing, unrequited love story. Did I mention I don’t eat cow’s cheese, either? Yeah. Needless to say, traditional pizza and my intestines don’t get along very well. That was gross, I’m sorry. I don’t want you to lose your appetite before I even share this recipe with you.
This pizza has a gluten free crust made with garbanzo bean and coconut flours, and is topped with the slightly out of the ordinary, but fantastic combo of salmon, goat cheese, and pesto.
Salmon Fig Pesto Pizza
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Serves 1-2
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg, Fish, Tree Nuts
Dietary Gluten Free
Meal type Main Dish
Ingredients
- 1/4 cup garbanzo bean flour
- 1/4 cup coconut flour
- 1 egg
- 2 egg whites
- 1/2 cup non-dairy milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt or other desired spice
- 3oz salmon (raw, sliced thin)
- 2oz goat cheese (a soft cheese such as chevre works best)
- 3 Large figs (sliced)
- 1/2 cup fresh basil
- 1/2oz goat chees
- 2 tablespoons olive oil
- 2 tablespoons nut or seed of choice (almonds or pine nuts work well)
Directions
Step 1
Preheat oven to 350 °F
Step 2
Combine flours, baking powder, and seasoning in a large bowl
Step 3
In a separate bowl, beat egg, egg whites, and milk.
Step 4
Add wet ingredients to dry ingredients and stir until just combined. Do not over mix. The dough should be thick enough to hold shape, but you should still be able to form it into a crust. If it is too thick, add a small amount of water until the right consistency is reached. Let dough sit at room temperature for 5 minutes.
Step 5
Make your pesto. Add basil, 1/2 oz goat cheese, olive oil, and nut/seed of choice to a food processor or blender and mix until fully combined.
Step 6
Grease a baking sheet with coconut oil or line with parchment paper. Form dough into crust and top with pesto, goat cheese, salmon, and figs.
Step 7
Bake for 15-20 minutes or until the crust begins to brown and the salmon is fully cooked.
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