For dinner last night we had pizza, salad and peach strawberry crisp. I used as many local and self grown ingredients as possible. I actually wanted to make strawberry rhubarb crisp, but I couldn’t find any rhubarb without driving quite a ways to get it. I asked a friend to get some for me at the Cedar market, but she said they were selling skinny stalks for $2.50/lb., and the worst part is they were selling them with the large leaves attached. Who wants to pay for that? That isn’t right. It reminds me of a woman at the other market I usually go to who sells the tiniest eggs I have ever seen. She calls them medium, and charges $4/dozen. I thought about talking to her about it, you know, nicely, but I one time made the mistake of opening a container in front of her, and she went off about how she weighs all her eggs etc. So, I don’t need to argue with a woman about how she wants to sell her eggs. I just won’t buy them, but I’ve digressed from the dinner now.
So my pizza was topped with pizza sauce with homegrown oregano and marjoram, local turkey sausage, mushrooms, local red peppers, and the sweetest local cherry tomatoes. I covered it in a blend of jalapeno jack, and organic New Zealand cheddar. (I’m not a mozza girl as I don’t like the way it sticks to the back of my teeth.)
Joe’s pizza is vegan. It has the same sauce, veggie pepperoni, sliced zucchini, local red peppers, mushrooms, and sliced black olives. It is covered with a combination of mozza and cheddar daiya cheese. (dairyless cheese that melts).
Isaac’s pizza is gluten free and dairy free. I will post the recipe for the crust shortly. It has the same sauce, local gluten free turkey sausage, steamed broccoli, hot banana peppers, and the same combination of daiya cheese.
We also had a salad of local butterhead and red leaf lettuce with homegrown watercress, sunflower seeds, and a maple balsamic dressing that was awesome. I threw some of those cherry tomatoes into mine as well. They go so nicely with the dressing.
To top it all off, for desert I made a maple peach strawberry crisp with the last jar of peaches that I put up last summer, organic strawberries, and organic maple syrup.
Isaac’s Pizza Crust:
- 1/2 C tapioca flour
- 1/2 C chickpea flour
- 2/3 C almond milk, you could sub. your favourite milk here
- 2 eggs
- 1/2 t salt
- 1 t each basil and oregano
Mix dry ingredients together in a bowl, and wet ingredients in another. Add the wet to the dry, and combine well. Pour, (it well be very wet, not dough like at all), into a very well greased toaster oven pan. I use coconut oil. Make sure you get up the sides. Bake at 425F for 20 min. Check while cooking to let the air out of any pockets that start to rise. You’ll have a mountain range pizza otherwise. After putting on ingredients you broil the top to cook.