It’s Oscar weekend, and our favorite celebrities will be dining well at the Governors Ball this year on vegetarian pizzas, and other healthy delicacies. Healthy pizzas are the trend, and just in time, Chef Lena Kwak and Chef Thomas Keller have created a Cup4Cup Gluten Free Pizza Crust Mix that makes it a snap to recreate your favorite pizza, gluten free.
Their Cup4Cup brand was developed while Chef Kwak was working in the kitchen of Chef Keller’s restaurant, French Laundry, in Yountville, California. The baked goods made with Lena’s cup for cup gluten free flour formula were so well received, they named it Cup4Cup and launched it to the public in 2011.
Cup4Cup is exactly what the name says – for any recipe, substitute C4C flour Cup for Cup, making gluten free baking, and now pizza dough, so much easier than before.
The Chefs have two healthy gluten free pizza recipes for us to try! I may not be going to the Oscars this year, but I will be eating like a celebrity on Oscar night - Gluten Free!
Bon Cuisine & Bon Appetit!
Judith
Cup4Cup Pizza with Fresh Mozzarella and Summer Vegetables
ingredients:
for the crust:
- 1 bag of Cup4Cup Pizza Crust Mix
- 1 cup warm water
- 1 egg
- Olive oil
- Salt
for the topping:
- ½ cup prepared pizza sauce
- 8 oz. ball fresh mozzarella, sliced into ¼ in slices
- Mini bell peppers, sliced into 1/8th in. rings
- 10 mini eggplant, cut in half (or 1 med. sized eggplant, diced)
- 12 cherry tomatoes, whole
- ¼ cup parmesan cheese, grated
- Fresh basil leaves, torn into bite-sized pieces
- 1 tbsp canola oil
directions:
- Follow steps 1 through 5 on the back of pizza package to form the dough and prebake the crust.
- Heat 1 tbsp canola oil in a large sauté pan over high heat. Once the oil is smoking, add in eggplant. Sauté until eggplant turns golden brown and is soft, about 5 minutes. Remove from pan and set aside.
- Top the prebaked crust with the sauce, using the back of a spoon to spread the sauce evenly over the crust.
- Then top with the fresh mozzarella, bell pepper slices, sautéed eggplant, tomatoes and parmesan cheese.
- Transfer pizza to a pizza stone or place directly on the oven rack. Cook until the cheese is melted and bubbly.
- Remove from the oven and sprinkle fresh basil leaves over the top.
- Slice and enjoy!
Cup4Cup Grilled Pizza with Pesto and Arugula
ingredients:
for the crust:
- 1 bag of Cup4Cup Pizza Crust Mix
- 1 cup warm water
- 1 egg
- Olive oil
- Salt
for the topping:
- ¼ cup prepared fresh pesto
- 4 cups fresh arugula
- ¼ cup shaved parmesan cheese
- 5 ea red radishes, shaved very thinly
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt, to taste
directions:
- Pre-heat grill.
- Follow steps 1 through 5 on the back of pizza package to form the dough and prebake the crust.
- Top the prebaked crust with the pesto, using the back of a spoon to spread it evenly over the crust.
- Transfer pizza to the grill, cook over med-high heat for another 5 minutes. Remove from grill.
- While pizza is on the grill, place the arugula, parmesan, and shaved radishes into a large bowl.
- Combine the lemon juice and olive oil in a small bowl. Whisk to combine and season with salt to taste.
- Pour lemon juice and olive oil mixture over the arugula mix and toss to coat the arugula evenly.
- Top the baked pizza crust with the arugula salad.
- Slice and enjoy!
Cup4Cup Gluten Free Products can be found at Williams-Sonoma and Dean & Deluca in NYC.
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