Wheat Free Pizza Dough
My obsession with pizza started at a young age. I think it started when I discovered my parents’ pizza stone. Soon, I was making pizza with such frequency that I managed to break said pizza stone. (well, it was old…)
Then, I studied abroad in Italy in college, which just added fuel to the fire. It’s going to become evident pretty quickly: if the Italians have a way of doing something, I’m going to believe wholeheartedly that it’s the best way. So, I know there are other styles of pizza out there. New York, Chicago, Detroit, and let’s not forget cracker crust, the pizza of my youth. But. Neapolitan style pizza is the best. Crispy on the outside, soft on the inside, and that dough. Unlike any other. Sorry, New York.
I don’t often brag, but I got pretty good at making pizzas. My friends and I would have frequent – like, weekly sometimes – pizza potlucks. So frequent that I managed to melt the coils on our oven. (well, the oven was old. It didn’t even have numbers marking the temperature anymore.) Hm, this is starting to become a theme…
Well needless to say, when I stopped eating wheat, pizza was the thing I missed the most. And second to biscuits, pizza was the next thing I started trying to make wheat-free. In my mind I can see, smell, and taste those Italian pizzas with their pillowy but still crisp crust. Yeah, you know what makes the crust that way? Gluten. And unfortunately, all of the flours that have gluten also have fructans, which is what makes me feel terrible.
It’s been a struggle. I’ve eaten my way through a lot of pizza in the process (ok, it wasn’t so bad). But I believe I’ve finally found the pizza. Sure, it’s not what the Italians make. (And sure, I’m still going to continue to try to make it that way.) But it’s far better than any gluten-free pizza I’ve had in a restaurant. And we definitely make it on a frequent basis. And I haven’t broken anything… yet.
Perfectly Cooked Salmon
- 10 oz salmon either one filet or two 4-6 oz filets
- Salt & pepper
- Neutral high heat oil – I use avocado oil but sunflower or grapeseed are good options too
- 2 cups lettuce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or half vinegar / half lemon juice
- Salt & pepper
- Crumbled goat cheese
- 1 slice bread sourdough or gluten free if you’re low FODMAP
- 1 clove of garlic
- Lots of high heat oil
- Preheat the oven to 350F and heat an oven proof skillet over medium to medium-high heat. (We’re partial to cast iron over here; if using cast iron tend towards the medium side for heat.) If you’re making croutons and would like garlic-infused olive oil, smash the clove with the flat side of the knife. Remove the skin and place it in a small jar or container with a few tablespoons of oil.
- Pat the salmon dry with a paper towel (this is the secret to getting it perfectly seared!) and season with salt & pepper. When pan is hot, add enough oil to generously coat the bottom and let it heat up just a bit. Cook the salmon with the skin side up – undisturbed – for 2 minutes, or until nice and crisp.
- Flip the salmon over so the skin side is down and put it in your preheated oven. Bake for 4 minutes. You know it’s done when you can poke a fork gently in the thickest part and when you twist it, it flakes and doesn’t feel rubbery.
- Divide the lettuce into two bowls. In a small jar with a lid, combine the olive oil, lemon juice, and salt; shake to mix. Pour the dressing over the lettuce and toss to combine.
- For the croutons: cut your bread into crouton-sized cubes. In the same skillet or a new one, heat a generous portion of oil over medium heat. Add bread and toss to combine. Sprinkle with salt. Cook croutons until crisped on all sides. You may have to add more oil – you want to make sure they’re evenly coated.
- Divide the salmon over the salads. Top with croutons and crumbled goat cheese. Enjoy!
Original recipe credit goes to Healthy Food for Living.
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