When I was first engaged to the husband I had an opportunity to to tag along with his family on a road trip to Idaho for the wedding of his little brother. We got to help out with some of the wedding preparations. (Which was a huge learning experience!)
One of the things we did was help create a playlist of ambiance songs and a playlist of dance-y type songs. We had so much fun making that list. It came in handy when our turn came around for a reception as well.
Now that everything is said and done, can I tell you how fun it is to listen to these playlists while studying or dancing in the kitchen with my husband?
It's pretty cool.
Thursday, October 10, 2013
Sunday, October 6, 2013
Simple Gluten Free Pizza Crust
When I first became gluten free and tried making things like bread dough I quickly became disillusioned about making traditional foods ever again. There were so many things I needed to add to the recipe just so it would slightly resemble the same type of dough I could easily make with wheat flour. It was sad. I think I went for at least a year and a half stubbornly refusing to make or pay outrageous prices for the gluten free version.
Now that a few years have past (ok, like 2) and the domestic gene has hit. There's now two mouths to feed rather than just mine so it's a good time to learn how to make more filling gluten-foods for cheap.
Here is a link to the original recipe. It turned out more greasy than I'd like and almond flour sometime hurts my stomach--yes, I'm weird. I changed the recipe just a little and we love it around here. This recipe works really well. By really well I mean the husband has mentioned it 3 times since dinner and told me that it should be a staple in our household, he does this every time I make it:
Simple and Easy Pizza Crust
1 1/2 to 2 Cups shredded cheese (a mixture of mozzarella and cheddar is best, but I also like how crust of cheddar only tastes like a cheez-it sooo you should try it both ways and tell me which one you like)
1-2 TBSP of cream cheese
1/4 Cup flax seed meal, or ground flax seed--it's the same thing
1/4 Cup Pamela's baking mix or a mixture of potato starch, brown rice and tapioca starch if you have all of those on hand
1-2 teaspoons of water (optional and only there to help with consistency if your dough is dry)
Preheat the oven to 425 degrees
Melt the cheese. The original recipe uses the microwave, but stove-top works too. Be sure melt it like you would chocolate--in a bowl that's in a pot that has water in it. You'll thank me later.
Once the cheese is melted and cool enough to touch add cream cheese, flax meal and baking mix; knead together with your hands until you get a good consistency. Here you may need to add a little bit of water if your dough is dry.
Spread the dough out on a baking sheet--we spread our pretty thin but just about any consistency will work. Pop the dough in the oven and bake until the edges start turning golden-brown. It usually takes my oven 5 minutes or less but that will vary.
Once the edges of your crust are golden-brown pull your pizza out and throw some toppings on there! You'll want to put the pizza back in the oven for 3-4 minutes, just long enough to melt the cheese and warm the toppings.
The crust taste is pretty neutral so it will work with just about any sauce you want to use. The recipe in the picture is a creamy basil pesto sauce with extra garlic and chicken, spinach, Parmesan and cheddar. We like it.
Now that a few years have past (ok, like 2) and the domestic gene has hit. There's now two mouths to feed rather than just mine so it's a good time to learn how to make more filling gluten-foods for cheap.
Here is a link to the original recipe. It turned out more greasy than I'd like and almond flour sometime hurts my stomach--yes, I'm weird. I changed the recipe just a little and we love it around here. This recipe works really well. By really well I mean the husband has mentioned it 3 times since dinner and told me that it should be a staple in our household, he does this every time I make it:
Simple and Easy Pizza Crust
1 1/2 to 2 Cups shredded cheese (a mixture of mozzarella and cheddar is best, but I also like how crust of cheddar only tastes like a cheez-it sooo you should try it both ways and tell me which one you like)
1-2 TBSP of cream cheese
1/4 Cup flax seed meal, or ground flax seed--it's the same thing
1/4 Cup Pamela's baking mix or a mixture of potato starch, brown rice and tapioca starch if you have all of those on hand
1-2 teaspoons of water (optional and only there to help with consistency if your dough is dry)
Preheat the oven to 425 degrees
Melt the cheese. The original recipe uses the microwave, but stove-top works too. Be sure melt it like you would chocolate--in a bowl that's in a pot that has water in it. You'll thank me later.
Once the cheese is melted and cool enough to touch add cream cheese, flax meal and baking mix; knead together with your hands until you get a good consistency. Here you may need to add a little bit of water if your dough is dry.
Spread the dough out on a baking sheet--we spread our pretty thin but just about any consistency will work. Pop the dough in the oven and bake until the edges start turning golden-brown. It usually takes my oven 5 minutes or less but that will vary.
Once the edges of your crust are golden-brown pull your pizza out and throw some toppings on there! You'll want to put the pizza back in the oven for 3-4 minutes, just long enough to melt the cheese and warm the toppings.
The crust taste is pretty neutral so it will work with just about any sauce you want to use. The recipe in the picture is a creamy basil pesto sauce with extra garlic and chicken, spinach, Parmesan and cheddar. We like it.
 |
| Clearly I am an inspiring food photographer. Trust me, this is good! |
Subscribe to:
Posts (Atom)