Kale, Mushroom & White Bean Pizza on Oat & Almond Flour Crust (GF, DF, V)
 
Prep time
Cook time
Total time
 
Don't be scared about the lengthy list of ingredients. It's a lot easier and quicker than it looks from first glance. Assemble the dough first, and make the garlic oil and white bean puree while the dough is cooking to save time.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • Gluten-Free Dough:
  • 1 tablespoon yeast
  • ¾ warm water
  • 2 and ¼ cups oat flour (preferably ground in your food processor from old-fashioned oats)
  • ¾ cup almond flour
  • ½ cup flaxmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 3 tablespoons chopped oregano
  • 2 tablespoons thyme
  • 1 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • ½ cup warm water
  • Garlic Oil:
  • 2 large pieces garlic
  • ½ cup extra-virgin olive oil
  • White Bean Sauce:
  • 1 and ½ cups white beans
  • ¾ cup extra-virgin olive oil
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ black pepper
  • Pizza Toppings:
  • 2 cups button mushrooms, sliced
  • 1 and ½ cups kale, chopped with hard stems removed
  • ½ cup white beans, rinsed and drained
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, to taste
Instructions
  1. Gluten-Free Dough:
  2. Preheat oven to 400 degrees.
  3. In a small bowl, combine yeast and ¾ cup warm water - about 110 degrees. Let the yeast sit for 5 minutes to activate.
  4. In a separate bowl, combine oat flour, almond flour, flaxmeal, salt, baking powder, xanthan gum, oregano, thyme and red pepper flakes. Whisk until well combined.
  5. Make a well in the middle of the dry mixture and add the yeast mixture, the olive oil and the additional ½ cup warm water. Then, stir it all together until well combined, using a wooden spoon.
  6. Lightly coat a baking sheet or pizza stone with non-stick cooking spray and plop your dough down. Coat your hands with non-stick cooking spray and/or oat flour and, working from the middle, push to spread/flatten the dough into a circle. Don't worry about making it look pretty. Healthy pizza is better with rustic jagged edges. :)
  7. Put the pizza in the oven to pre-bake for roughly 20-25 minutes. It should be dry and crispy before removing from the oven.
  8. Garlic Oil:
  9. In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook. Remove the garlic cloves from the oil before using.
  10. White Bean Sauce:
  11. Put all the ingredients for the white bean sauce (white beans through black pepper) in a food processor and process on high until smooth.
  12. Pizza Toppings:
  13. Brush the pre-baked pizza crust with the garlic oil. You won't need all the garlic oil. Spread the white bean sauce with a spatula over the crust. Top with the chopped kale, mushrooms and white beans. Drizzle with olive oil.
  14. Pop the pizza back into oven for another 5-7 minutes, or until the kale begins to brown and crisp. Drizzle with more olive oil and sprinkle with black pepper, if desired.
  15. NOTE 1: You can buy oat flour at the store or you can grind oats in the food processor. I found that, for some unknown reason, grinding the oats in the food processor produced a nuttier, more flavorful crust. While the store-bought oat flour yielded a blander crust regardless of the amount of spices I used.
  16. NOTE 2: Let the pizza rest for a few minutes before cutting. The crust should hold together well as long as you pre-baked it long enough. Also, you will have leftover garlic oil. I suggest using it for bread or salad dressing. Imagine a crusty baguette dipped in garlic oil and topped with some parmesan cheese. AMAZING.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/kale-mushroom-white-bean-pizza-on-oat-almond-flour-crust-gf-df-v/