An Olive Oil Wheat-Free Crust Inspires a Surprise Filling!

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.

Veggie drawer

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!

CRUST

  • 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.

tomato onion br sprout pie2
Tomato, onion, brussel sprout, wheat-free pie!

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.

My Brussel Sprout-Tomato-Onion-Cheesy Pie, Wheat Free

~ To Your Health!

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