Avocado Pizza with Tomatillo Salsa
This recipe is inspired by an avocado pizza I tried at a restaurant in Mexico City called Huset. While Huset serves its avocado pizza on regular Neapolitan-style pizza dough, I’ve changed up the recipe to make a quick and easy crust that’s gluten-free. I’ve also added tomatillo salsa for acidity. If you don’t want to do the extra work and make tomatillo salsa, you can use store-bought or simply leave that out of the recipe and either add raw or roasted tomatoes, or just amp up the fresh lime juice. I like to eat this for a late lunch or cut it into eight slices as an appetizer. It’s great both warm and at room temperature.
Note that because the crust is bound with psyllium (see cook's note), it takes on a sort of chewy quality. The top will crisp up in the oven, but expect the bottom to stay soft.
Makes two 8-inch pizzas
Excerpted from Unicorn Food: Beautiful Plant-Based Recipes to Nurture... by Kat Odell (Workman Publishing). Copyright © 2018.
For the Tomatillo Salsa
- 4 medium tomatillos, husks removed, fruits washed to remove sticky residue
- 1 fresh serrano chile (about 3 inches long)
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons chopped white onion
- 2 tablespoons fresh lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon fine sea salt, plus extra as needed
- 1/4-inch-thick slice of jalapeno (seeds removed for less heat if desired)
For the Dough
- 1 tablespoon olive oil, plus extra for greasing the pan
- 1/2 cup pureed butternut squash or sweet potato, fresh or canned
- 1/4 cup psyllium husks
- 1/4 cup almond flour
- 1/4 cup oat flour, plus extra as needed
- 2 tablespoons flax meal
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Topping
- 2 avocados
- 2 teaspoons olive oil
- 2 tablespoons Tomatillo Salsa, plus extra as needed
- 1 to 2 jalapeños thinly sliced crosswise or minced and seeded
- Fresh cilantro leaves or blossoms, for garnish
- 1 lime, halved
- Coarse sea salt, for garnish
For the tomatillo salsa: Preheat the oven to broil.
Place the tomatillos and serrano on a rimmed baking sheet and broil until the tomatillos start to speckle with brown spots, about 7 minutes. Remove the baking sheet from the oven and, using a spatula, flip the tomatillos and serrano over. Return to the oven and broil until brown spots form on the opposite side, about 7 minutes.
Transfer the tomatillos to a food processor and the serrano to a cutting board. Let the serrano cool to the touch. Cut off and discard the steam of the serrano and add the chile to the food processor, along with the cilantro, onion, lime juice, garlic, the ½ teaspoon of salt and the jalapeno. Process until the salsa takes on a texture a bit thicker than hot sauce, about 1 minute. Season to taste with salt.
(Tomatillo Salsa will keep, in an airtight container in the refrigerator, for about 4 days.)
Make the dough: Preheat the oven to 375°F. Coat two rimmed baking sheets with olive oil.
Combine the squash, psyllium husks, almond flour, 1/4 cup of the oat flour, the flax meal, the 1 tablespoon of olive oil, salt, and pepper in a medium bowl and, using a wooden spoon, mix until the ingredients are fully incorporated and form a slightly sticky, gel-like dough. Using your hands, divide the dough into two halves.
Sprinkle oat flour on a work surface and place one piece of the dough on top. Knead the dough a few times, then shape it into a flat disk. Using a rolling pin dusted with oat flour, roll the dough into a rough circle about 8 inches wide and 1/4 inch thick. Repeat with the remaining piece of dough. Carefully transfer the dough rounds to the prepared baking sheet and bake until lightly browned on top, about 10 minutes. Using a spatula, flip the crusts over, then bake until lightly brown on the second side (the tops will still feel slightly soft), 10 minutes more.
While the crusts bake, prepare the topping: Slice each avocado in half, lengthwise. Remove the pit. Using your hands, carefully peel the skin away from the flesh and discard the skin. Place the avocado halves, cut side down, on a cutting board and slice them lengthwise into 1/8-inch-thick slices.
Remove the crusts from the oven and rub the top of each with 1 teaspoon of olive oil. Layer the avocado slices on top, then dot each with 1 tablespoon tomatillo salsa, and sprinkle 1 tablespoon minced jalapeño on each. Add a few cilantro leaves to each pizza as a garnish, squeeze the juice of half a lime atop each, and finish with a sprinkle of salt. Serve immediately.
Psyllium Husks: High in fiber, psyllium husks are-you guessed it-the husks of the psyllium plant’s seeds. Typically you’ll find psyllium husks sold in capsules and as a loose power. Medically, psyllium is taken for its laxative effects, but because psyllium husks form a gel when mixed with water (like chia and flaxseed) they’re a useful egg replacer in baked goods, where they act as a binder. When taken in small doses, psyllium can assist in detoxing the body by cleaning out the gut. I like to use psyllium husk powder made by Yerba Prima.