Parenting is a non-stop, full-time, squeeze-out-every-ounce-of-your-energy type of job. Of course I love it more than anything, and couldn’t imagine life without my 2 little rock stars. Over the years I’ve concluded that sometimes it’s OK to use a bribe to motivate the kiddos. So every week when the kids 1) do their practicing every day (Chloe piano and Andrew guitar) and 2) don’t complain during their lesson then we make a trip to the smoothie shop. The kids enjoy a fruit-only smoothie as a reward for their week of hard work.
Enter the pastry display. The one that we have to walk past and stand in line next to. The one that the kids are constantly putting their hands all over the glass and asking that we buy everything in it. And by everything I mean cinnamon rolls, bagels, muffins, sandwiches and these ooey, gooey pizza twists.
Another fun fact about parenting — it turns you into a broken record. No. No. No. No. No. No. No.
So this week, after another round of no’s at the smoothie counter, I came home and made my own gluten and dairy free version of pizza twists for the kids to enjoy. We had lots of fun and they’ve been eating pizza twists nonstop.
Quick note, to make 12 twists, you’re going to make 2 pizza dough balls. The ingredient list is for one ball, since these need to be made in separate bowls, so just follow the instructions twice. If you only want 6 twists then make 1 ball of dough and divide it into 2 sections when making your rectangles.
Also I think these would freeze well, in an airtight, ziplock bag. So go ahead and make 12 then save some for the day when the pastry display really speaks to you 😉
For the Pizza Dough: Important — you will make 2 pizza dough balls, so your ingredients are double what’s listed below. Mix each dough ball separately, using the amounts listed below a single dough ball.
- 1 Tablespoon raw honey
- 1 packet (2 tsp) active dry yeast
- ¼ cup warm, filtered water
- ¾ cup blanched almond flour
- 3 Tablespoons coconut flour
- ½ cup arrowroot starch
- ¼ teaspoon sea salt
- 1 omega-3 egg
- 1 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 6 oz (about 1 cup) raw cashews, soaked in hot water for 10 minutes, then drained
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon sweet paprika
- ½ clove garlic
- Dash of pepper
- ¼ cup sliced black olives
- ½ a green bell pepper, minced
- ¼ cup pizza sauce
- Preheat oven to 375 degrees F. Lightly grease a baking sheet with olive oil.
- Remember, you are making 2 batches of the pizza dough, so use these instructions to prepare each batch. In a small bowl combine the honey, yeast and warm water. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
- In a medium bowl combine the almond flour, coconut flour, arrowroot starch and salt. Work out the lumps with a fork. Add the egg, olive oil and vinegar to the yeast mixture and mix to combine.
- Add the wet ingredients to the dry ones. Mix well and form a ball of dough. Work the dough for about 30 seconds with your hands, smoothing out any lumps. Sprinkle a clean, dry surface with almond flour. Roll out each ball of dough into similarly sized rectangles on prepared surface. Be careful not to press the dough too hard, so that it doesn’t stick.
- Place the cashews, lemon juice, water, olive oil, salt, onion powder, paprika, garlic and pepper into a food processor. Blend until creamy. Remove the blade and mix in the olives and green bell pepper.
- Spread the cheese spread over one of the dough rectangles. Top with the spaghetti sauce. Carefully place the remaining rectangle dough on top and press down lightly. You may have to transfer the dough in 2 pieces. Slice the dough into 12 strips. Carefully take each strip into your hands and twist it as much as possible, while keeping the layers together. Place onto your prepared baking sheet. Repeat with the remaining 11 strips.
- Bake for 12 minutes, or until lightly golden. Serve with a side of pizza sauce for dipping. Enjoy!