Ask any child (or adult for that matter) what their favorite food is and 9 out of 10 of them will respond “PIZZA!”. The Italians knew what they were doing when they foraged the sacred bond between crust,perfectly seasoned sauce, melty cheese and savory toppings. Pizza has become the “go to” food for family nights, movie night, sleep overs, parties, gatherings and so much more. Reason being, who, in their right mind, doesn’t like pizza? NO ONE, and if they say otherwise they don’t deserve to be at the party anyways!
However, as a person with a defective digestive system, certain sacrifices must be made and I will be there first to admit that gluten free pizza is extremely hit or miss… also, did I mention that I am not supposed to have dairy? I mean I cheat on that restriction regularly because, lets be honest, fake cheese is usually just cardboard mashed up, repackaged and marketed as a “cheese” product (if it is “cheese” then I am a princess).
Recently I got desperate, real desperate. I had a craving for pizza but came to the realization that I have yet to discover a pizza place in LA that doesn’t also have soy in their crust (I know, my stomach is a land mine waiting to be trounced upon by the wrong ingredient). What is a girl to do? Get inventive that’s what!
I present to you a recipe so simple, so savory, so unlike pizza, (but not unlike pizza) your taste spuds won’t know what to do.
What you will need:
1 Brown Rice Tortillas (or a thin, pre-made gluten free crust, Udi’s makes a really good one) Pre bake until the tortilla is crisp or the crust is throughly warmed through.
Veggies of your liking. I used Tomatoes, roasted Asparagus, sautéed shiitake mushrooms, and pan sautéed Kale with Garlic from The Produce Project
10 Kalamata Olives thinly sliced.
You an add red sauce or pesto if you would like.
For the Cashew Ricotta:
1/3 cup Raw Cashews
A little less than 1/3 cup Water
1 small clove Garlic
Oregano, Sea Salt and Pepper to taste
Puree until creamy.
Once your crust is crisp (bake at 350 degrees for 5-10 minutes checking regularly), smooth on your sauce* and cashew ricotta, layer on your toppings and bake for 5 more minutes until the cashew sets slightly. While the pizza is in the oven heat 1 tsp olive oil in a pan, place in 1-2 cups Kale and 1 clove of minced garlic, sprinkle with sea salt and sautee until crisp. When the pizzas come out of the oven top with kale, cut and devour!
No, this is not Little Ceasers, no it is not Pizza Hut, think of it as more of an “artisianal thin crust pizza”. So until you give it a try don’t doubt in the magic, it is damn delicious.
*I did not use a sauce this time around, however, I have used pesto and red sauce in the past and both are divine.