Months ago I set aside a recipe I found for an Olive Oil, Gluten Free Crust. I’ve been wanting to try it ever since. Last night I decided to take the plunge.
Although somewhat unprepared (I didn’t go out to shop for the ingredients), I was not daunted by the need to modify what flours I used. I love diving in and making it up as the spirit moves me.
The recipe calls for Gluten-Free all-purpose flour, well that’s not very creative.. so I rummaged in my pantry for flours I could use. I actually had about 3/4 cup of Bob’s Red Mill GF all-purpose flour so decided to give the recipe author a nod by using it. The other 2-1/4 cups of flour were Rye (hence the Wheat Free title instead of Gluten Free).
The recipe had no leavening (probably relying on the pre-mixed flour for that), so I decided to use a little yeast. You’re going to think I’m wacky because the recipe calls for COLD water.. for a flaky crust, and here I am using yeast dissolved in EXTRA WARM water. It occurred to me that I was confusing the ingredients, but… FRET NOT! It all worked out. 🙂
After the dough rested for a while, I rolled it out into a 12″ circle and realized I had made no plans after that point! Yikes! What to fill it with?
Opening the always over-stuffed refrigerator (I feed a 17-year old, a 13-year old and a 10-year old + J and myself), I prayed for inspiration.
In the left hand veggie drawer I found most of a large yellow onion and tomatoes. In the right hand veggie drawer I found the organic Brussels Sprouts I purchased a couple of days before. The Cheese drawer had both shredded Daiya cheese and Almond cheese, so I grabbed them as well. A small bowl of tomato sauce called out to me, and after setting all the other ingredients on the counter, I invited it to the party too.
Now some seasoning which had to include hot pepper sauce.
Below is the result and recipe. I LOVED the deep dish look and the crust was excellent… just enough flakiness. Would work well for a Quiche.
Hoda’s Deep Dish Wheat-free Veggie Pie
This recipe offers high fiber (rye flour), lycopene from cooked tomatoes (protects against cancer), Onions are a major source of a Quercetin, a super-antioxidant, and of course brussel sprouts contain the largest content of anticancer phytochemical compounds such as glucosinolates, and lower cholesterol!
- 3 c. Gluten Free or Wheat Free flour (or a mix)
- 1 1/4 tsp. Xanthan Gum
- 1 tsp. Sea Salt
- 1/2 packet active dry Yeast dissolved in 1/2 c. warm water and a pinch of sugar
- 6 Tbs. extra-virgin Olive Oil
- 1 1/2 tsp. white wine vinegar
- 1/2 – 3/4 c. cold water
In bowl of a mixer or regular bowl, add the 3 dry ingredients and combine.
Pour olive oil on top and mix on low-speed for about 2 minutes, or with a fork until well-distributed.
Add yeast mixture and vinegar and mix for about 4 minutes on medium, adding cold water until dough comes together and is no longer crumbly. It should feel soft.
Cover dough with plastic wrap and set aside for 30 – 45 minutes.
Prepare the filling.
When ready, take 3/4 of dough out of bowl, place it between two oiled sheets of wax paper and roll into a 10″ circle… about 1/8 inch thickness. Flip it over and roll other side to smooth out.
Place dough in a slightly oiled deep pie dish. Fill and bake.
Cheesy Brussel Sprout-Tomato-Onion FILLING (non-dairy):
- 1 c. cut up organic Brussel Sprouts (you can use zucchini or your fave veggie)
- 2 large organic Tomatoes, chopped
- 1 large yellow organic Onion, coarsely chopped
- 2 clove organic Garlic, minced
- 1 c. organic Tomato Sauce
- 2 – 3 tsp. Tabasco, to taste
- 1-1/2 tsp. Oregano
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 3/4 c. Daiya Mozzarella Cheese (or shredded Rice Cheese)
- 1/2 c. Almond Cheese, thinly sliced and cut into 1 inch pieces
Spread the sprouts, onions and tomatoes in the pie dish.
Mix the tomato sauce and spices together and pour over veggies.
Sprinkle both cheeses on top, and a little more Oregano. Bake at 400º F for 18 – 20 minutes, or until filling is cooked and shell is slightly brown on the edges.
~ To Your Health! ♥