Gluten Free Vegetarian Focaccia Bread Pizza

by | Featured, Recipes

As you may know, since the beginning of this year, I have been focused on high protein vegetarian meals, and in honor of that, I present to you Gluten Free Vegetarian Focaccia Bread Pizza! This hearty and delicious pizza recipe makes two large pizzas; so depending on your appetite, cook both or freeze one for later. Our family can only eat one at a time, therefore, I place the extra uncooked pizza in the freezer over night. Once it is completely frozen, I then wrap it up in plastic wrap first and then foil wrap, date it and place it back into the freezer until another evening. I especially like having those nights when I don’t want to cook, and I have options in the freezer to pull out and have a delicious meal within about 20 minutes.

This pizza is very easy to make, even though it takes some time, considering rising and cooking time. Actually, while that is occurring, you can make the kale pesto sauce and get all of the other ingredients cut up and ready to go, so when the focaccia bread comes out of the oven the first time, the time has flown by and you can create your pizzas in no time. I urge you to give this delicious gluten free vegetarian meal a go and let me know how it turns out!

Gluten Free Vegetarian Focaccia Bread Pizza

Focaccia Bread Pizza Ingredients: 

3 1/2 cups Gluten Free All Purpose Flour Blend

3 tbsp Buttermilk Dry Milk Powder (Regular Dry Milk Powder works also)

1 tsp Baking Powder

1 1/4 tsp Salt

2 tsp Xanthan Gum

1 tbsp Sugar

1 1/2 cups lukewarm Water

3 tbsp Olive Oil (more for pans and topping)

3 pkgs Quick Rise Dry Yeast

 

Preparing / Directions for Focaccia Bread Pizza Dough

  1. Place the Gluten Free All Purpose Flour Blend, Buttermilk Powder, baking powder, salt, Xanthan Gum and sugar into the large mixing bowl of your electric mixer. Use a fork or a whisk to mix all dry ingredients together thoroughly.
  2. Whisk together the warm water, 3 tbsp olive oil, yeast and 1 cup of flour blend mixture in another medium to large bowl. Stir together to combine (a few lumps is completely fine). Set bowl aside for 10 – 30 minutes, until mixture is bubbly, doubled in size, and smells yeasty. Keep an eye on this, as at times (depends on heat and humidity in the kitchen) the mixture will bubble out of your bowl. If it begins to, your mixture is ready and proceed to the next step.)
  3. Add yeast mixture to dry ingredients, and begin to beat on medium-high speed for at least four minutes, scraping the sides of bowl throughout the whole four minutes. If you are familiar with making traditional focaccia, this dough will also be thick and sticky, and normally you would knead the dough on a floured surface at this point. YOU WILL NOT BE DOING THAT WITH THIS DOUGH!
  4. Place more olive oil into a medium to large bowl by lightly pouring the olive oil over your hands. Then using your oiled hands, spread olive oil evenly around the bowl. Remove the dough from the mixing bowl, roll the dough in your hands to grease all sides of the dough, and place in bowl you have just oiled. Cover the bowl with a clean warm, damp dish towel, and let the dough rest and rise for 30 minutes.
  5. Preheat oven to 400 degrees.
  6. Place parchment paper onto 2 cookie sheet pans, and lightly grease parchment paper with more olive oil.
  7. Once the dough has doubled in size, use a knife to cut the dough in half. Once again drizzle olive oil over hands to handle dough; I do this over the cookie sheet pans allowing the extra oil to drip into the cookie sheet pans. Place a dough ball into each cooking sheet pans.
  8. Using your greased fingers, start at the center of the dough and work the dough outwards towards the edge of pans, pressing the dough, spreading your dough about 1/4 – 1/2” thick. (This will make about a 9 – 10 inch pie.) Cover the sheet pans with the warm damp towel, and allow the dough to rise again for 30 minutes.
  9. Once dough has risen, drizzle the top with a tad more olive oil and place into preheated oven for 10 minutes. Once done, remove from oven and begin to top pizzas.

Kale Pesto Ingredients:

2 cups chopped and packed Fresh Kale or 5 oz container of Baby Kale

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

2 oz Fresh Grated Parmesan

1 Lemon (juice and zest)

1/2 tsp Garlic (minced)

2 oz Pine Nuts (toasted)

1/2 cup Olive Oil

Directions for Kale Pesto:

  1. Toast pine nuts in a small shallow frying pan on low heat for a few minutes, shaking fryer periodically. Be sure not to burn the pine nuts.
  2. Wash kale, and remove center vein. Chop kale into smaller pieces, to help your food processor. Add chopped kale into food processor, add salt, pepper, Vedam’s Seasoning Blend toasted pine nuts, parmesan cheese, the juice and peel of lemon, garlic and half of the olive oil. Close top on food processor and begin to blend, and drizzle remaining olive oil into food processor. Continue to blend until you have a delicious green creamy mixture. Place into another glass bowl, seal with plastic wrap, and place into refrigerator to be used later.

Pizza Toppings:

Kale Pesto

1 can Artichoke Hearts (drained and chopped)

4 – 8 Baby Bello Mushrooms (wiped clean and sliced)

2 Hand-fulls Fresh Spinach

6 – 10 Cherry Tomatoes (washed and cut into half)

Sliced Red Onion

Fresh Cracked Pepper

Dried Basil

Dried Oregano

Fresh Mozzarella

Fresh Parmesan

 

Directions For Topping Focaccia Bread Pizzas

  1. Divide and spread the kale pesto equally between the two focaccia bread pizzas.
  2. Equally divide the artichoke hearts, baby bello mushrooms, fresh spinach,  cherry tomatoes and sliced onions between the two pizzas.
  3. Sprinkle your desired amount of fresh cracked pepper, basil and oregano. Top with fresh mozzarella and place into preheated oven for 10 – 15 minutes.
  4. Top with fresh grated parmesan, cut, serve, and ENJOY!

Focaccia Bread Pizza Ingredients: 

Ingredients
  

  • 3 1/2 cups Gluten Free All Purpose Flour Blend
  • 3 tbsp Buttermilk Dry Milk Powder Regular Dry Milk Powder works also
  • 1 tsp Baking Powder
  • 1 1/4 tsp Salt
  • 2 tsp Xanthan Gum
  • 1 tbsp Sugar
  • 1 1/2 cups lukewarm Water
  • 3 tbsp Olive Oil more for pans and topping
  • 3 pkgs Quick Rise Dry Yeast

Instructions
 

  • Place the Gluten Free All Purpose Flour Blend, Buttermilk Powder, baking powder, salt, Xanthan Gum and sugar into the large mixing bowl of your electric mixer. Use a fork or a whisk to mix all dry ingredients together thoroughly.
  • Whisk together the warm water, 3 tbsp olive oil, yeast and 1 cup of flour blend mixture in another medium to large bowl. Stir together to combine (a few lumps is completely fine). Set bowl aside for 10 - 30 minutes, until mixture is bubbly, doubled in size, and smells yeasty. Keep an eye on this, as at times (depends on heat and humidity in the kitchen) the mixture will bubble out of your bowl. If it begins to, your mixture is ready and proceed to the next step.)
  • Add yeast mixture to dry ingredients, and begin to beat on medium-high speed for at least four minutes, scraping the sides of bowl throughout the whole four minutes. If you are familiar with making traditional focaccia, this dough will also be thick and sticky, and normally you would knead the dough on a floured surface at this point. YOU WILL NOT BE DOING THAT WITH THIS DOUGH!
  • Place more olive oil into a medium to large bowl by lightly pouring the olive oil over your hands. Then using your oiled hands, spread olive oil evenly around the bowl. Remove the dough from the mixing bowl, roll the dough in your hands to grease all sides of the dough, and place in bowl you have just oiled. Cover the bowl with a clean warm, damp dish towel, and let the dough rest and rise for 30 minutes.
  • Preheat oven to 400 degrees.
  • Place parchment paper onto 2 cookie sheet pans, and lightly grease parchment paper with more olive oil.
  • Once the dough has doubled in size, use a knife to cut the dough in half. Once again drizzle olive oil over hands to handle dough; I do this over the cookie sheet pans allowing the extra oil to drip into the cookie sheet pans. Place a dough ball into each cooking sheet pans.
  • Using your greased fingers, start at the center of the dough and work the dough outwards towards the edge of pans, pressing the dough, spreading your dough about 1/4 - 1/2” thick. (This will make about a 9 - 10 inch pie.) Cover the sheet pans with the warm damp towel, and allow the dough to rise again for 30 minutes.
  • Once dough has risen, drizzle the top with a tad more olive oil and place into preheated oven for 10 minutes. Once done, remove from oven and begin to top pizzas.

 

Kale Pesto

Ingredients
  

  • 2 cups chopped and packed Fresh Kale
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Vedam’s Seasoning Blend
  • 2 oz Fresh Grated Parmesan
  • 1 Lemon juice and zest
  • 1/2 tsp Garlic minced
  • 2 oz Pine Nuts toasted
  • 1/2 cup Olive Oil

Instructions
 

  • Toast pine nuts in a small shallow frying pan on low heat for a few minutes, shaking fryer periodically. Be sure not to burn the pine nuts.
  • Wash kale, and remove center vein. Chop kale into smaller pieces, to help your food processor. Add chopped kale into food processor, add salt, pepper, Vedam’s Seasoning Blend toasted pine nuts, parmesan cheese, the juice and peel of lemon, garlic and half of the olive oil. Close top on food processor and begin to blend, and drizzle remaining olive oil into food processor. Continue to blend until you have a delicious green creamy mixture. Place into another glass bowl, seal with plastic wrap, and place into refrigerator to be used later.

 

Pizza Toppings

Ingredients
  

  • Kale Pesto
  • 1 can Artichoke Hearts drained and chopped
  • 4 - 8 Baby Bello Mushrooms wiped clean and sliced
  • 2 Hand-fulls Fresh Spinach
  • 6 - 10 Cherry Tomatoes washed and cut into half
  • Sliced Red Onion
  • Fresh Cracked Pepper
  • Dried Basil
  • Dried Oregano
  • Fresh Mozzarella
  • Fresh Parmesan

Instructions
 

  • Divide and spread the kale pesto equally between the two focaccia bread pizzas.
  • Equally divide the artichoke hearts, baby bello mushrooms, fresh spinach,  cherry tomatoes and sliced onions between the two pizzas.
  • Sprinkle your desired amount of fresh cracked pepper, basil and oregano. Top with fresh mozzarella and place into preheated oven for 10 - 15 minutes.
  • Top with fresh grated parmesan, cut, serve, and ENJOY!

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