Pizza with Chevre, Tomatoes and Greens
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Serves: 2 10" pizza crusts
 
Pizza lovers know all about all the different kinds of cheeses and toppings you can put on pizza for infinite variety from savory to sweet. Hot out of the oven, this gluten-free pizza crust topped with a combination of homemade tomato sauce, fresh sliced tomatoes, chevre, sautéed garlic and greens is a work of art. Feel free to swap other favorite seasonal organic vegetables and pastured raised organic cheeses such as sautéed eggplant and extra sharp cheddar cheese. Best of all, this is the most delicious pizza crust I have ever made. The combination of Maskal Teff™ and millet flour gives it a subtle sweetness. Pour yourself a glass of wine and enjoy a hearty, gourmet meal of vegetarian pizza with chevre and greens.
Ingredients
Gluten Free Ancient Grain Teff Pizza Dough
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons organic honey
  • 2 tablespoons organic extra virgin olive oil
  • 2 tablespoons full fat Greek yogurt or organic whole milk plain yogurt
  • ½ cup Maskal Teff® flour
  • ⅓ cup organic millet flour
  • ¼ cup organic potato starch
  • ½ cup organic tapioca starch
  • ⅓ cup organic oat bran
  • 1 tablespoon organic psyllium husks powder
  • 2 tablespoons organic golden flaxseed meal
  • 2 tablespoons arrowroot starch
  • 1½ teaspoons kosher salt or sea salt
Pizza Toppings
  • 2 cups organic tomato sauce, preferably homemade
  • 2 medium fresh organic tomatoes, (try heirloom tomatoes) sliced into ¼ “ rounds about 1 cup
  • 2 tablespoons organic extra virgin olive oil
  • 6 cloves organic garlic, thickly sliced
  • ¼ teaspoon sea salt
  • Pinch of black pepper
  • 6 cups organic spinach or tatsoi, or combination, rinsed
  • 8 ounces plain chevre
Instructions
  1. Combine water and yeast in a medium sized mixing bowl.
  2. Set aside yeast mixture while combining teff flour, millet flour, potato starch, tapioca starch, oat bran, psyllium husks powder, golden flaxseed meal, arrowroot starch, and kosher salt into a medium sized mixing bowl.
  3. Add the honey, oil and yogurt to the water and yeast. Then pour those wet ingredients into the bowl with dry ingredients. Use a spatula to combine batter. Stir vigorously for two minutes or until batter comes together and track marks are visible.
  4. Cover bowl with loose plastic wrap or towel. Let rest for 30 minutes in a warm area. Voila! It looks like a pizza dough.
  5. Preheat oven to 450°F.
  6. To form the pizza crust: lightly oil, or sprinkle cornmeal on a sheet pan, round cast iron pan or a pizza pan.
  7. Use a small amount of olive oil on your hands when handling dough. Separate dough into two balls and gently press into a thin pizza crust. Each crust should be about 10” round and about ⅛” to ¼” inch thick. Bake crust without any toppings for about 10 minutes.
  8. While the crust is baking, make the toppings.
  9. Heat the olive oil in a large saucepan over medium heat. Add the garlic, salt and pepper and sauté for 2 minutes, until fragrant and garlic is golden.
  10. Stir in the greens and sauté for 1-2 minutes until they turn bright green. Turn off the heat.
  11. Remove the pizza crusts from oven. Spread 1 cup of tomato sauce over each pizza crust. Top each pizza with half the sliced tomatoes. Then add and decorate the pizzas with the greens and chevre.
  12. Bake for about 5 minutes; until chevre softens. Turn off the oven. Remove the pizzas, slice and serve.
Recipe by The Teff Company at https://teffco.com/pizza-with-chevre-tomatoes-and-greens/