Friday, September 9, 2011
Gluten-free Pizza Pockets
There are some great ideas in the Flying Apron Cookbook I mentioned earlier in the week. We tried their recipe for pizza pockets and found it to be incredibly good. It starts with a quick yeast bread made with pumpkin and flax seed meal and a mix of white and garbanzo bean flours. We mixed the bread and rolled it into circles, inserted savory toppings and baked them until they were a delicious golden brown.
This time we made the inside ingredients very simple. Pizza sauce, pepperoni, mushrooms and grated "cheese." Our cheese was made from soy. We baked it on a pizza stone and the crust was perfect.
Let's fact it. Most incredibly good things are not incredibly easy. I don't think I will be making these everyday but I will use this recipe over and over and I will be working on some new fillings to go inside. The pepperoni was a little on the hot side (I guess it is "pepper"oni for a reason!) but the taste was very good. I am thinking if you add some healthy ingredients, this would be a deceptively good meal. This could be made from any bread recipe, though we liked that this was a gluten-free recipe that tasted like it could have been made from wheat. I think this recipe would also make a great pizza crust.
I like that you can freeze these either before or after baking. I like this idea for an easy meal. Just make a salad and thaw out some pizza pockets (they are much like calzones I have eaten in Italian eateries).
I am thinking my next filling will be chicken and vegetables in a nut cream sauce. I know that the recipe will get easier each time I make it and I intend to perfect my method as I go to help with the rolling out experience.
That's the Flying Apron Gluten-Free Cookbook. Savory pockets. Or experiment with a bread mix or your favorite recipe. Add a salad or soup and have a very nice treat. Your kids will love you for this one.