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Get Elegant with these Pistachio Crisps

Carol Kicinski's picture
By: Carol Kicinski : May 14, 2012

Sweet, salty, crispy, crunchy – to me these simple words combine to conjure up the perfect snack.
This recipe for gluten free pistachio crisps is just what I love in a recipe – low on effort, high on payoff! It is essentially 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 Recipe
By Carol Kicinski
Ingredients
1½ cups 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 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 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 13 – 15 minutes or until crispy and browned. Break into pieces.
Serves 6 – 8 people as an appetizer.