It’s All Greek to Me Pizza

What I love most when coming up with recipes is combining ethnic foods in new and surprising ways. And so it is with this one. I gathered all foods Grecian, marched them front and center into Italian territory, and came out victorious with a Big Fat Greek Pizza. And the best part is everyone gets along so well. The olives, onions, spinach, feta, and cherry tomatoes get all aromatic and spicy with the oregano and red pepper flakes. And they sit together so comfortable and cozy in the chewy and crisp crust. It was meant to be all along. [Please note that the Prep time does not include rising and chilling times.]

📝 Ingredients

• 1 cup warm water (about 108°F (I microwave for 30 seconds))
• 1 2 1/4-teaspoons packet active dry yeast
• 1 tablespoon coconut nectar [can sub another sweetener
• 1 1/2 cups sorghum flour
• 3/4 cup tapioca starch/flour
• 1/2 cup amaranth flour
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon sea salt
• 1 tablespoon applesauce
• 4 ounces hemp tofu
• 1/4 cup apple cider vinegar
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 small red onion (thinly sliced into rings)
• 2 cups sliced cherry tomatoes
• 1 cup chopped spinach
• 1/2 cup pitted and chopped Kalamata olives
• 2 tablespoons nutritional yeast
• 1 tablespoon dried oregano
• 2 teaspoons red pepper flakes
• 2 tablespoons molasses
• 1 tablespoon water
• 1 tablespoon nutritional yeast

👨‍🍳 Instructions

1. 1Preheat the oven to 200°F and then turn it off. Place a pizza stone in the oven while it is preheating. (If you don’t have a pizza stone, you can place the pizza dough on a 15 × 13-inch baking sheet)
2. 2To make the crust: Combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
3. 3Whisk together the sorghum flour, tapioca flour, amaranth flour, xanthan gum, and salt in a large bowl. Make a well in the middle.
4. 4Add the applesauce to the yeast mixture, stir to combine, and pour into the flour mixture.
5. 5Mix the dough together and form it into a ball.
6. 6Place the dough in a bowl. Cover the bowl with a clean dishtowel, place it in the oven, and allow the dough to rise for 1 hour.
7. 7To make the feta cheeze: Combine the tofu, apple cider vinegar, lemon juice, oregano, and thyme in a small bowl. Let this mixture marinate in the refrigerator for at least 1 hour.
8. 8After the dough has risen, remove the dishtowel and place the dough on a lightly floured piece of parchment paper with another piece of parchment on top of the dough. Roll it out into a circle about 11 inches in diameter. Remove the top piece of parchment.
9. 9Place the pizza dough with just the bottom parchment paper on the heated pizza stone.
10. 10Preheat the oven to 500°F.
11. 11Bake the pizza crust for 10 minutes.
12. 12Take the cheeze out of the refrigerator and drain the liquid.
13. 13To use the other Greek toppings: Take the pizza dough out of the oven, top with the onions, tomatoes, spinach, olives, nutritional yeast, oregano, red pepper flakes, and feta cheeze.
14. 14To make the glaze: Mix together the molasses, water, and nutritional yeast in a small bowl. Brush the perimeter of the pizza dough with the glaze.
15. 15Place the pizza back in the oven until the crust is a light golden brown, about 10 minutes.
16. 16Transfer the pizza stone from the oven to a wire rack, and let sit for 15 minutes before cutting the pizza into 6 slices. This allows the dough to come together without getting gummy.