Gluten Free Pistachio Crisps Recipe

by Carol Kicinski on September 13, 2011

Gluten Free Recipes - Pistachio Crisps

 

 

 

 

 

 

 

 

 

 

Sweet, salty, crispy, crunchy – to me these simple words combine to conjure up the perfect snack.
This  gluten free recipe for pistachio crisps is what I call a “high/low” – low on effort, high on payoff! It is essentially gluten free pizza dough, rolled thinly and topped with a salty, sweet mixture of healthy pistachios, brown sugar and kosher salt. It bakes up crispy like a flat bread or cracker and has these little pockets that puff up for a dash of drama. Serve these as an elegant starter with cocktails at your next soiree and you will actually feel like a person who uses words like “soiree”!

Gluten Free Pistachio Crisps

Gluten Free Pistachio Crisps Recipe

Ingredients

1½ cups good quality All Purpose Gluten Free Flour Blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
1 ½ teaspoon kosher or fine sea salt, use divided
½ teaspoon agave nectar, sugar or honey
6 tablespoons extra virgin olive oil, use divided
2/3 cup hot tap water (around 110 degrees is perfect)
½ cup roasted and salted pistachios
¼ cup brown sugar

Directions

Preheat oven to 450 degrees and line two baking sheets with silicon baking mats or parchment paper.

Combine the flour, xanthan gum, yeast, gelatin, ½ teaspoon salt, 2 tablespoons olive oil, agave (or sugar or honey) and hot water in a bowl of an electric mixer fitter with regular beaters or whisk attachment (not dough hook or paddle attachment).  Mix on low until combined.  Scrape down bowl once.  Turn mixer to high and mix for 3 minutes.  The dough may clunk around in the mixer at first then soften up, this is fine.  The dough will be soft and sticky.

Dust a work surface, generously with more All Purpose Gluten-free Flour Blend or white rice flour and kneed the dough a few times until it is smooth and no longer sticky. Divide dough into two equal portions. Roll each portion of the dough out very thin to fit the baking sheet. Brush 2 tablespoons of olive oil on each piece of dough, going all the way to the edges.

Finely chop the pistachios and combine with the remaining teaspoon of salt and brown sugar. Sprinkle the mixture evenly over the top of the dough. Bake for 13 – 15 minutes or until crispy and browned. Break into pieces.

Servings

A gluten free recipe that serves 6 – 8 people as an appetizer.

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Categories:    Breads

{ 13 comments… read them below or add one }

Ricki September 13, 2011 at 10:54 am

These look so great! And the funny thing is, the ingredient that would trip me up isn’t the gelatin–it’s the yeast!! I think I have to figure out a way to create an ACD-friendly version of these, they look so yummy. :)

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Carol Kicinski September 14, 2011 at 10:27 am

Let me know if you do – I would be so curious to know!

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InTolerantChef September 14, 2011 at 6:53 am

What a great party recipe, great for the festive season coming up. I can’t wait to soiree!

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Carol Kicinski September 14, 2011 at 10:26 am

haha! Here’s hoping you have some marvelous soirees!

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Donna September 14, 2011 at 10:37 am

Those look so light and crispy! Now to plan a soiree!

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Joy September 14, 2011 at 10:38 am

Great recipe! I am serving these at my next party for sure. Thanks.

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Ellen (Gluten Free Diva) September 24, 2011 at 5:21 am

Oh my, these look scrumptious. I’m with Ricki and need to find a yeast free alternative. Rick: get to work!!:). Nice job Carol!

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Carol Kicinski September 26, 2011 at 3:28 pm

Thanks Ellen. Let me know if you fifure out a yeast substitute.
xo,
c

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Lisa @ Allergy Free Vintage Cookery November 20, 2011 at 11:58 am

Hi! Just wanted to let you know I included this dish in my post, An Allergy Friendly Thanksgiving Menu — linked back to you and everything :) Have a great holiday!

http://allergyfreecookery.blogspot.com/2011/11/allergy-friendly-virtual-thanksgiving.html

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julie March 25, 2013 at 10:08 pm

I was wondering if you have a salty version maybe with cheese recipe for these?

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Carol Kicinski March 29, 2013 at 1:30 pm

Off the top of my head I would suggest leaving out the brown sugar and grating some parmesan on top and maybe a little sea salt – it would be delish!

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Rachel April 19, 2013 at 1:34 pm

I baked these today. They’re really nice!
I will definitely be making them again.
Thanks.

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Carol Kicinski April 22, 2013 at 7:56 am

My pleasure Rachel, glad you enjoyed them.

Reply

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