Indigenous Ingredients X Pizza

Pizza is truly a favorite in my household. We don't eat traditional Italian pizza because we don't eat dairy but luckily there are so many ways to make a dairy free pizza taste great.

Most Native Americans are lactose intolerant as cow's milk was never a part of our

traditional diet.

I remember hearing stories from my family about them being forced to drink cow's milk in American residential schools and how horrible it was. One of my relatives would get so sick he couldn't keep it down, yet, they forced him to drink it EVERYDAY.

So this recipe is for you , uncle, made with love.

Another beautiful thing about this pizza is how it's filled with healthy ingredients, is very versatile, and will fill you up fast. It doesn't include refined flours or saturated fats from animal products. Refined flour can cause more inflammation in the body. This recipe is a much better option than the usual takeout pizzas because of all the whole grains, low fat content, and high fiber content. Your body, spirit, and Mother Earth will thank you for treating it so well!

I tried out two different crusts for this pizza , one whole wheat and one with cornmeal. Included is the cornmeal recipe which creates a crisper crust. If you want a softer crust you can reduce the cornmeal in the crust and replace with flour or just use a whole wheat crust instead.

You can decide what fits your palate better or make both for the whole family to try!

Indigenous Ingredients X Pizza

Corn Crust

Ingredients

3/4 Cup Cornmeal ( I used Navajo roasted yellow corn but you could use blue corn or white corn as well)

3/4 Cup Warm Water ( 100-115F . Too hot and it will kill your yeast)

1 Tablespoon Agave ( Or some type of sweetener like date paste, maple syrup, or sugar . I have seen some recipes that use no sugar or less sugar, so you can give it a try)

1 1/4 Teaspoon Active Dry Yeast

1 1/2 - 1 3/4 cup Whole Wheat Pastry Flour ( Or White Whole Wheat . You can use refined flour if that is your preference but you may need to add more to get the right consistency )

1/2 Teaspoon Salt

Optional Tablespoon Oil ( I did not use this. You can add if you would like after the yeast has become foamy)

Directions

1. Preheat the oven to 450F .

2. Put the cornmeal, agave, and yeast together in a bowl and mix well.

3. Stir in the warm water until the mix is smooth.

4. Let it sit for 5- 10 minutes.

5. Add salt ( optional) and/or Oil ( optional).

6. Slowly mix the whole wheat flour into the wet mixture.

7. knead the dough on a flour surface for about 5 minutes. The dough should feel soft and smooth. Add more flour if it feels too sticky.

8. Place dough back in your bowl. I flour my bowl and have never had an issue with it sticking to the bowl. (Many people suggest adding oil to prevent this but I like to use no oil whenever possible) Let it rest for 20 minutes. You can place a bowl of warm water under the dough bowl to help it rise better.

9. Roll the dough out on a flour surface. It should be 10-12 inches. If you want a thicker crust go smaller.

10. Put a sprinkle of cornmeal on the bottom of your choice of pan. I used a cast iron but you could do a baking sheet or pizza pan as well.

11. Put your crust in the pan and stab with a fork a few times all around.

12. Bake for 6 Minutes, until crust has risen a little and has some spring to the touch.

13. Pull the crust out and top with your sauce and toppings.

14. Put in the oven for another 10-15 minutes.

New Mexican Chile Pizza Sauce

Ingredients

7 Lightly Pan Roasted Dried & Deseeded Mexican Chiles

1 Fresh Tomato

3 Cloves Of Fresh Garlic

1/4 Of An Onion Or 1 Tablespoon Onion Powder

Salt To Taste

1 Cup Water

2 Teaspoons Sage (Optional )

1 Tablespoon Cornstarch ( Optional )

Directions

1. If you do not have a high powered blender you will need to soften the chiles by cooking them in the 1 cup of water on the stove. Cook until soft about 5-8 minutes. Otherwise, add the chiles to your blender with the tomato, garlic, onion and water and blend until smooth.

2. Add salt to taste. Add sage if using.

3. Cook blended sauce down for at least 10 minutes. You can add the cornstarch + 3 tablespoons cold water to the sauce to thicken if your sauce is not thick enough. Make sure to continuously stir while mixing in the cornstarch. Cook for a few minutes to make sure the cornstarch is cooked all the way. The sauce will be thick, and silky smooth.

Pinon, Potato, & Carrot Cheese

Ingredients

1/3 Cup Pinon Nuts , Lightly Toast for More Flavor ( You can use Cashews or Sunflower seeds as well. Can omit completely if looking for less fat. Could use 1/2 block of tofu instead for a lower fat higher protein option )

2 Large Potatoes Diced

6 Baby Carrots

3-4 Tablespoons Nutritional Yeast

3 Cloves Garlic

1 Tablespoon Onion Powder

1 Tablespoon Lemon Juice And/ Or 1/4 Cup Plain Plant Yogurt ( can also omit completely)

Water To Blend Into A Thick Mixture ( Start with 1/4 Cup. Use the Potato Boil Water)

Salt To Taste ( Start with 1 teaspoon)

Directions

1. Add just enough water to cover the potatoes, carrots, and nuts in a small sauce pan.

2. Boil These ingredients until the potatoes are soft and can be pierced with a fork. Do not over cook. 8-10 Minute cook time depending on the size of the diced potatoes.

3. Add the cooked veggies to a blender. Add garlic, lemon, yogurt, nutritional yeast, onion powder, and salt. Add the water you used to boil the veggies 1/4 cup at a time. You want a thick and creamy cheese so do not add too much water. You can always cook it down if it's too watery.

4. Taste and add more seasonings or salt if you want!

5. Its ready to spread on your pizza! I put mine in a bottle I use to drizzle sauces but you can use a bag and cut the tip off to create a similar drizzle or just use a spoon/spatula.

6. Top your pizza with other toppings. I included roasted corn, bell peppers, tomatoes, jalapenos, red onion, and after it cooked I sprinkled crushed blue corn chips on top and drizzled a bit more New Mexican Chile sauce on top.