{"id":735,"date":"2014-02-17T10:54:44","date_gmt":"2014-02-17T18:54:44","guid":{"rendered":""},"modified":"2014-08-16T18:39:06","modified_gmt":"2014-08-17T01:39:06","slug":"nacho-pizza-gluten-free-pizza-night-with-a-twist","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/nacho-pizza-gluten-free-pizza-night-with-a-twist\/","title":{"rendered":"Nacho Pizza–Gluten-Free Pizza Night With a Twist"},"content":{"rendered":"
<\/span><\/p>\n We combined some of our favorite comfort foods for this recipe. Using our own grain mill,<\/a> we can create nutritious gluten-free flour on the cheap. I sometimes like to peruse the gluten-free section of the grocery store, where they sell those clear plastic bags of things like bean flour and almond flour for nearly four times what they’re worth…it’s like when you see an outfit’s original pricetag, but gloat to yourself that you got it for 70% off. Admit it, you love that too.<\/span> <\/span><\/p>\n <breathing into paper bag><\/span><\/p>\n I’m having sticker shock at this very moment. Compare this:<\/span><\/span><\/strong><\/p>\n Organic Flax Seed from Pantry Paratus at $5.30 a pound. <\/span><\/span><\/a><\/p>\n <\/p>\n A quick internet search revealing ground flax seed (Bob’s Red Mill) for $14.16 a pound!<\/em><\/span><\/p>\n 67% Markup.<\/strong> It is not really fresh and makes no claims to be organic. <\/span><\/p>\n So now that I have just saved a ton of money milling my own black beans (yes, I’m gloating), I am enjoying this twist on a family favorite–homemade pizza. It has a real nacho flavor, but is easier to eat and has that filling effect that only a thick, warm pizza crust can provide. Perfect for Family Night<\/a>! <\/span><\/p>\n <\/p>\n Here is the crust:<\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n We mill the beans into flour in the evening and then soak the flour with warm water to which we have added 2 tablespoons of whey–the watery stuff out of the yogurt container–to help break down the phytic acid <\/a>and releases the phytonutrients<\/a><\/span>. Why mill into flour first and then soak? Because I want to use that electric mill! It makes life uber-simple since I must put only dry ingredients into that mill, and soaking the flour has the same effect as soaking the whole bean. <\/span><\/p>\n Gluten-Free Nacho Pizza with Black Bean Crust<\/strong><\/span><\/p>\n Makes 2 full pizza crusts; preheat oven to 425° Crust: 3 cups black bean flour<\/span><\/p>\n 3 cups rice flour 4 cups warm water<\/span><\/p>\n 2 Tbs yogurt, whey, or buttermilk (for soaking)<\/span><\/p>\n 1\/2 tsp sea salt<\/a><\/span><\/p>\n 1\/3 tsp baking soda <\/a><\/span><\/p>\n 1 tsp flax seed <\/a>(please don’t pay Bob’s price!) + 1 Tbs water<\/span><\/p>\n Toppings (for 2 pizzas):<\/span><\/strong><\/p>\n 32 oz of your favorite homemade salsa<\/a><\/span><\/p>\n
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It does not matter if you are gluten-free or not; if you eat anything with a grain, bean, or rice in it, you will pay yourself back time and again for milling it at home<\/a>. It takes only minutes, tastes better than you can imagine, and means you are getting the most nutrition out of that grain or legume because it is fresh. <\/span><\/p>\n
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