SIMPLE PIZZA CRUST

My girls, like their father, love pizza. When I say love I mean LOVE. I've tried a host of pizza crust recipes ranging from a cauliflower to bean base. From gluten-free flour blends and yeast to straight from a box. Each time they came out okay. You know, edible. An occasional visitor but not necessarily a mainstay at our table.

Then I came across a recipe from Julie Morris in her book Superfood Kitchen and wondered if maybe she had hit on something grand. It's really simple with a minimal ingredients list, something lacking in many of the other recipes. Of course I needed to adjust some ingredients based on our family's specific dietary needs. I subbed different grains for rice flour and sneaked in a bit of squash for the beans.

And then, I held my breath and gave it to my two little [tough!] judges. They plowed through five pieces each. I'd call that success.

[THE RECIPE]
Adapted from Superfood Kitchen by Julie Morris
Makes One Pizza Crust

1/2 c. sorghum, quinoa, or buckwheat flour
1/4 c. flaxseed powder
3/4 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 T. chia seeds

1 1/2 c. buttercup squash puree*

3 T. water

Mix all of the dry ingredients in a medium-size bowl. Add the squash puree and water and mix well using hands, a spoon, or a mixer [I find a mixer works best here but use whatever you have]. Let sit for 15 - 20 minutes.

Preheat oven to 375 degrees.

Gently spread dough out on a parchment-lined baking pan or pizza stone. Smooth to a 1/4-inch thick. If the dough gets sticky you can sprinkle extra flour or wet/oil spoon or hands.

Bake for 20 minutes.

Remove from oven and add toppings of choice [I show pesto with shredded goat cheese here]. Bake for an additional 5 - 10 minutes or until everything is cooked to your preference.

Cut into squares and serve immediately.

SOCCA WRAPS / TORTILLAS

Being of Dutch heritage puts me in a unique class of people - mainly people who don't like to spend money. Ever. We especially dislike forking over the green stuff on things we know could easily be made at home [like the braided T-Shirt rug I currently have flagged on my computer to make, you know, in my spare time].

Now don't get me wrong, there are some days I relish convenience [dream about it in fact], but more often than not I carry around with me a grudge against "the man" [whoever "he" is]. No offense "man", but I know I can do most things better than you.

Like wraps.

I can make wraps.

Right?

After a little of this, a bit of that, some of those, and testing and modifying by a great friend [thanks Kim!] - a recipe is born.

Flavor - check. Nutritious - check. Allergen free - check. Easy - check.

These wraps are soft, super simple with a short ingredients list, and delicious. You can customize the thickness and soft or crunchiness to your liking by simply by pouring more or less batter into the pan and cooking shorter or longer.

[WHAT THE WHAT IS SOCCA?]

Socca is a term for a thin pancake or crepe originally made using garbanzo bean flour, water, and oil; cooked in an open oven; and seasoned with salt, pepper, and [generally fresh] rosemary. Of course it originated in Italy. All good things come from Italy. But, contrary to most popular Italian fare, it's naturally gluten-free.

There are a lot of different spins on socca bread. Do a Google search and you will find, well, a lot. You will find classic, spicy, sweet, you name it [disclaimer: I have not tried all of the recipes provided in this sentence but they sure looked good!].

So, take this recipe and run with it. Make it your own and give yourself the freedom to play with ingredients a bit. This is one recipe that is pretty difficult to really mess up.

And while you're at it, why not celebrate this first day of spring with one of my favorite spring meals: a socca wrap topped with baby greens, some shredded carrots, a few sprouts, a small handful of nuts or seeds, avocado if you're so inclined, and hummus.

Enjoy!

[THE RECIPE]
Recipe inspired by Affairs Of Living - Socca

1 c. gluten-free oat flour, freshly ground if possible
1 c. buckwheat groat or lentil flour, freshly ground if possible
2 1/4 c. pure water
1 tsp. raw apple cider vinegar
1 1/2 tsp. Celtic sea salt
2 tsp. ground rosemary or herb[s] of choice
   [If you have fresh use it! Simply use 1 - 2 T. of finely chopped fresh.]
1 tsp. cumin [optional]
4 T. extra virgin olive oil

Combine flours, water, and vinegar in a glass bowl, mixing well. Let stand for 20 - 60 minutes depending on how much time you have available. Mixture should bubble a little. Pour 2 T. of the olive oil in a cast iron skillet. If you want small wraps [or tortillas] choose a smaller size. If you prefer larger wraps, use your largest skillet. Place skillet under broiler set to high. The goal is to get the oil and pan very hot but not smoking. Keep a close eye on this.

While the pan is in the broiler, add herbs / spices, salt, and 2 T. of olive oil to the flour batter. Add water if necessary to get a pretty pour-able batter.

When the skillet is hot, pour about a 1/2 - 3/4 c. of batter into the pan and quickly spread with a spoon to fill the bottom of the skillet. Use less batter if you want thinner wraps or are using a smaller pan.

Cook under the broiler until the edge and / or top begins to brown and batter is cooked through. Flip and repeat. Remove wrap and place on a wire rack to cool. Repeat with remaining batter.