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Gluten free leeks and goat cheese pizza

Author: Les Cultures de chez nous
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Pizza aux poireaux et fromage de chèvre sans gluten
Preparation 15
Baking 30
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • Pizza dough
  • Buckwheat flour dough version
  • 125 gr (225 ml) of buckwheat
  • 125 gr (225 ml) of rice flour
  • 200 ml (3/4 cup) of water
  • 10 ml (2 teaspoons) of olive oil
  • 5 ml (1 teaspoon) of active dry yeast
  • 2,5 ml (1/2 teaspoon) of salt
  • Cauliflower dough version
  • 500 ml (2 cups) of chopped cauliflower
  • 250 ml (1 cup) of grated mozzarella cheese
  • 1 egg
  • 5 ml (1 teaspoon) of salt
  • 5 ml (1 teaspoon) of dried parsley
  • 15 to 30 ml (1 to 2 tablespoons) of olive oil
  • Garnishing
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of olive oil
  • 175 ml (3/4 cup) of tomato sauce
  • 125 ml (1/2 cup) of chopped walnuts
  • 125 ml (1/2 cup) of fresh herbs (chive, basil, oregano)
  • 150 gr (5 oz) of sliced goat cheese
  • 12 seeded black or green olives
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Buckwheat flour dough version
  • In a large bowl, mix flours, salt, yeast and herbs. Add water and briefly mix with a spoon. (Mixing too much will interfere with its puffing while cooking). Spread the dough on a cookie sheet covered with parchment paper. Oven bake for 10 minutes at 400ºF (200ºC).
  • Cauliflower dough version
  • In a large bowl, mix all ingredients together. Spread the dough on a cookie sheet covered with parchment paper. Brush the dough with olive oil. Oven bake for 15 minutes at 425ºF (218ºC).
  • Making the pizza
  • Preheat oven at 400ºF (200ºC).
  • Brown leeks in olive oil for 2 minutes at medium heat. Brush pizza dough with tomato paste and garnish with leeks and herbs. Add goat cheese slices, olives and walnuts. Bake for 10 to 15 minutes.

Chef's notes

Nutritional note:

The cauliflower crust is great, tasting and filling. This version lets young and old discover cauliflower in a different way. A meal rich in anti-cancer phytochemical compounds, fiber, vitamins and minerals. 

Note. This is a gluten free recipe but care must be taken when buying garnishings, broths and spices to be sure that they do not contain gluten or any traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. www.fmcq.org and www.celiac.ca