Spicy Margarita Pizza
I smell homemade tomato sauce with cheese, lots of fresh basil and spicy peppers on a gluten free crust! It’s just out of oven and waiting to be devoured! I used non-dairy cheese on my pizza but if dairy mozzarella is more to your liking I hope organic will find its way in your grocery bag. This thin crust pizza is sure to please those who don’t need all the fluff as well as those with celiac issues. Have a peek at some of the amazing nutrition in this recipe! Basil is a source of flavonoids, essential oils that are anti-inflammatory and anti-bacterial, Vitamins A & K, minerals including iron, potassium, manganese, magnesium and copper. Tomatoes are known to contain bioflavonoids such as zea-xanthin and lycopene proven to protect various organs from tumor development. Tomatoes have other anti-oxidants such as Vitamin A & C, and are a good source of B vitamins, minerals such as potassium, folate, iron, manganese and calcium. Jalapenos are famous for their the their heat given to it by nature’s chemical capsaicin. Capsaicin is analgesic, helps with blood sugar regulation and is anti-bacterial. Capsaicin helps to reduce cholesterol and incidents of tumor growth. Other studies claim Jalapenos may even have aphrodisiac effects. Check it out!
Spicy Margarita Pizza
Attributes: vegan, gluten free, dairy free and nut free, fun and easy
Equipment: Cheese grater
3 ½ C+ all purpose gluten free flour
2 tsp sea salt
1 ½ C warm water, (add more if needed)
1 T instant dry yeast
2 T + 2 T extra virgin olive oil
4-6 oz tomato paste
1-2 jalapeño peppers, seeded & chopped
12-20 basil leaves, some scissor cut
2-3 medium ripe tomatoes, sliced
2 C Non GMO soy or non-soy mozzarella, grate”,
Pinch rosemary powder
1 tsp dried thyme
2 T non spicy chile powder
Himalayan salt & pepper, to taste
Directions: Preheat oven to 400°F. In bowl stir together flour, salt, sugar and yeast. In a measuring cup measure 1 ½ C water, stir in olive oil. Pour the water/2 T oil into the flour mixture, blend together with a spatula, scraping bowl occasionally. Slowly, add more water until dough is very smooth and very thick. Split the dough in half and form each into a ball and coat with a small amount of oil. Loosely cover rounds with plastic wrap and let rise in a large bowl in a warm spot with a tea towel over top, 1 hour. Transfer dough rounds to a dusted pizza pan. Brush on dough more oil to prevent cracking and bake until crust is firm, about 7 minutes. Cool both on a cooling rack. Topping: brush 1 tsp olive oil over edges of each crust, spoon and spread tomato paste. Lay down tomato slices, basil, jalapeños and mozzarella. Drizzle olive oil & ½ T chile powder over each pizza. Broil pizzas until cheese is bubbling and browned approximately 10-15 minutes. Remove from oven lay on fresh basil, cool. Slice and serve hot.
Optional: We recommend organic dairy if it is the preferred choice to plant based cheese. Please support humane farms and hormone/antibiotic free products.
Tips: Tomato sauce for pizza base: blend in a food processor 1 C tomatoes (extra water removed), ½ C sun-dried tomatoes (oil rinsed, pat dry), 2 cloves garlic, 1 T non spicy chile powder, Italian herbs and sea salt. This sauce is fast, fresh and tasty.