Potato Leek Asparagus Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the premade pizzas on the market. The beans I used were rehydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

My inspiration for this pizza came from one of my favorite soups, Potato Leek Soup.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Baked potato

Leek

Asparagus

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Bake the potato ahead of time and let it cool so that it cuts much easier. Cut the potato into even sized slivers. Layer on top of the sauce.

·      Preheat oven to 400

·      Cut 2 inches of the leek using a mandolin then rinse.

·      Prepare 20 asparagus spears by “snapping” off woody bottom edge. Cut stems in half and rinse.

·      Add asparagus and leek to a pan with ¼ cup of water or low salt vegetable broth and 1 tbsp butter. Cook until asparagus is el dente.

·      Add leeks to the pizza on top of the potatoes.

·      Add asparagus spears to the pizza (I staggered for a pretty look – remember we eat with our eyes so the better the food looks…the better we THINK it will taste).

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut