Gluten free SATURDAYS! Who want's pizza for dinner tonight!?

 It's Saturday night if you can't go out to eat because you are gluten free and have no restaurants around you, who serve gluten free foods, you can make a delicious pizza at home!

I love making my own pizza anyway because I can put whatever toppings I like and as much or as little cheese as I want. I do love white sauce on my pizza but haven't come up with a good one yet. 

I use a pizza crust from my favorite cookbook " the Gluten Free Almond Flour cookbook" by Elana Amsterdam

Check out the video here! In this video she has a fan of her cookbook showing you how she makes the pizza crust. 

I agree with most of what she say's in the video but I add kosher salt and half the amount called for in the recipe. I also use olive oil instead of grapeseed oil because my husband say's it's bad for you and wont eat it. I usually double the recipe because it is so good we can eat a large pizza in one night.

Here is the recipe:

1 1/2 cups blanched almond flour

1/2 teaspoon salt (half this if you don't eat salt very often)

1/4 teaspoon baking soda

1 Tablespoon oil

1 large egg

Preheat oven to 350 degrees fahrenheit. Set aside a large baking sheet. Cut two pieces of parchment paper (very important to keep these flattened out with no wrinkles especially when rolling the dough out otherwise it cracks) 

In a large bowl, combine dry ingredients, then in the middle of this pour oil and egg mix a little alone then mix with the dry ingredients until thoroughly combined. If you want to add herbs, garlic or onion powders feel free it's to your taste, I usually add it to the tomato sauce instead.

Roll dough into a ball then place between 2 sheets of parchment paper and roll out into 1/8th inch thick (or if you like it thicker make it 1/4 inch) in the shape you like your pizza. I've done square, rectangle and round whatever fits your pan. It's okay if it is flatter on the outsides because I go back in and make an edge pushing the crust up towards the middle in the shape I like. The transfer the bottom parchment paper to the baking sheet.

Bake for 15-20 minutes, until lightly golden. (very important to bake it before adding toppings, i've forgotten to bake it and I got a big pile of mush.) Remove from oven and add toppings while still warm.

This is the fun part you can add whatever toppings you like! We usually do mushrooms, broccoli and cheese. This one above was our summer delight pizza with a layer of colby cheese, tomato sauce I handmade with onion, garlic, thyme, oregano and basil, red bell pepper, zucchini, olives, broccoli and another layer of cheese on top. Yummy!

So have a great dinner and enjoy!

Cheers,

Chandra

What's Cooking Saturdays? (Gluten Free!)

almond crust pizza

yummy toppings

Are you working on being gluten free? Do you miss eating pizza? I did when I started my gluten free life. I discovered a lovely recipe for this almond crust pizza above from Elana's Pantry. I bought her book see here... just look at that cake on the cover!

I don't do well with the gluten flour mixes they have out there with the potato starch and tapioca flour, too many carbs. So, I was delighted to find Elana's blog and cookbook on almond flour recipe's! She has done a lot of research and work developing these. I thank her so much :) !! And because I don't eat sugar either her book is right up my alley as she uses agave nectar as a sweetener. She gives you a lot of info on ingredients and where to get them in her book. 

chocolate filled cookies

Keep an eye out for my upcoming posts " What's Cooking Saturday's" to see some of the lovely cooking I'm doing at my house. I like to use recipe's but I always alter them a bit to my tastes. 

chocolate cream pie

Here are some muffin's I made that are delicious! On the left side is a recipe I found in Vegetarian Times magazine 12 years ago. It's the best vegan muffin recipe I've found. The base is peanut butter ( I use almond now) and banana. I add whatever flavors we are in the mood for chocolate chip, blueberry etc. I took out the wheat flour and added almond flour. Yummy! The muffin on the right is a delicious pumpkin spice coconut flour one from "The Primal Blueprint Cookbook by Mark Sisson" My husband loves this guy he's got a blog see it here... Marks Daily Apple

For the first recipe of this series that will post on Saturday's is...

 My very own chocolate chip oatmeal cookies! When I was a child my Grandma would bake these cookies and put them in the cookie jar. I loved them so much I would eat them even if they were super old with white marks on the chocolate chips. It has been a long struggle to create a recipe that worked but I finally did! 
Here it is...


Oatmeal Chocolate Chip Cookies

1 1/4 cup ground rolled oats ( I use gluten free Bob's Redmill grind them up in a cuisinart)
3/4 cup rolled oats
1/2 cup coconut flour
1/2 cup almond flour
1 tsp baking soda
1/4 tsp salt
1/2 cup softened butter ( vegan use a butter substitute)
1/2 cup coconut oil
1 T almond extract
1 egg ( if you want it vegan use oil and water instead)
1/2 cup agave nectar
1 cup chocolate chips (  I use grain sweetened ones from Sunspire)

Set the oven to 350 degrees

Grind up the oats in a cuisinart to a fine flour. Mix the dry ingredients, oatmeal, flours, baking soda and salt in a large bowl. 
Cream together the eggs, agave, almond extract, oil and butter in a small bowl. 
Mix together with as few strokes as possible the dry and wet ingredients, then fold in chocolate chips.

You can drop a Tablespoon full of the dough on a cookie sheet or use an ice cream scoop and flatten them down. Bake for 10-12 minutes until golden brown. Let them cool for a few minutes if you can stand it otherwise dig in! I can never wait but they fall apart if you eat them hot. Enjoy :) 

Come back next Saturday for the next recipe! 

Have a lovely healthy day!

Chandra