Students learned how to make a gluten-free pizza crust and a variety of different toppings for the pizzas during the Rainforest Recipes AIP Pizza With Kate DesRosiers class held Saturday, Dec. 14, at the Sitka Kitch community rental commercial kitchen.
Kate, who has Type 1 diabetes, cooks using the auto-immune protocol (AIP), which helps people with auto-immune diseases such as diabetes or celiac disease find ways to enjoy alternatives to foods others can eat. With her diabetes, Kate has found it better to avoid certain types of grains and vegetables so her glucose levels don’t spike out of control. Others using the AIP may find the alternatives are easier to digest and are easier on the gastro-intestinal tract.
She taught the students how to make a basic crust using tapioca flour (or arrowroot starch), coconut flour, cream of tartar, baking soda, sea salt, olive oil, water, and a variety of herbs. She also taught the students how to make an artichoke-garlic pesto, an olive-garlic tapenade, and a nomato (beet) sauce to replace common toppings such as marinara sauce or alfredo sauce commonly used on pizzas. After rolling out the dough and doing a pre-cook, the students added the sauces and ingredients such as artichokes, onions, olives, spinach, pepperoni, and more, before putting the pizzas back in the oven for a final bake.
The Sitka Kitch is launching a new Winter Baking Series of classes in January. The first class is Sourdough Bread With Carolyn Rice, from 6-8:30 p.m. on Tuesday, Jan. 14, at the Sitka Kitch. Other classes in the series will be posted once their information becomes available. The registration fee is $40, and the registration deadline is 11:30 p.m. on Saturday, Jan. 11.
A slideshow of scenes from the AIP Pizza class is posted below.
You must be logged in to post a comment.