The Best Pizza Crust You May Ever Make

I have not been able to eat "regular" pizza for almost 6 months.  This should be against the law!  For some reason, any pizza other than one with a gluten free crust makes my stomach sick.  I found some "just okay" pre-made gluten free crusts a few months ago, but the ingredient list was still a little too long for my liking.

So how excited was I when I found a link to a gluten free/Paleo pizza crust on Tina's blog!!  I decided to try it out this Saturday and I was so happy with the results.  It was thick and hearty, which made it great for holding all of our toppings.

You wanna piece of me??  YES!!

Here s the link to the original recipe, but I thought I'd post it for you as well.

Almond Flax Pizza Crust

Ingredients:

• 1-1/4 cups flaxseed meal
• 1 cup almond flour/meal
• 1 tsp sea salt
• 2 tsp natural baking powder
• 1 Tbs honey
• 1 tsp Italian mixed dried herbs
• 3 large eggs, beaten until smooth
• 3 Tbs olive oil
• ½ cup water

Directions:

1. Heat oven to 425° F.
2. Combine flaxseed meal, almond meal, sea salt, baking powder and Italian herbs together until lump-free.
3. Beat together eggs, olive oil, honey and water until smooth.
4. Pour liquid mixture into dry mixture. Blend well until smooth.
5. Press into desired shape.
6. Place on a pre-greased or non-stick pizza pan or sit on a silicon baking mat.
7. Bake for 15 minutes in the center of the oven until cooked.
8. Add favorite toppings and then return to the oven to bake for an additional 10-15 minutes.

I topped mine with some organic tomato sauce, ground beef, sauteed onions and bell pepper, diced tomatoes, mushrooms and just a handful of shredded raw cheddar cheese.  Gary & I were both surprised at how well the crust held up with all those toppings.

I didn't think ahead to make a salad or anything with this, but 1 1/2 slices was plenty for me!  Even Gary struggled to eat 2 slices.

My future self is telling me that this might just have to be a weekend staple in our house (add a salad and we have leftovers for lunch the next day).

Go ahead and drool...I won't tell!

GF Pumpkin Scones

Autumn is my favorite season - no more 90 degree weather, I get to wear my cute sweaters, and I can start to BAKE!!  I have a great passion for cooking & baking...there's something so rewarding about making food that others can enjoy.  It's like I am giving someone a piece of my soul.

I have been reading a few studies that might link PCOS and gluten sensitivity, so I am trying to incorporate more Gluten Free (GF) recipes into our meals.

With that, I thought why not turn my favorite Pumpkin Scone recipe into a GF one?

This is my first attempt, so I may have some changes as I make it more often.

Ingredients:

1 cup quinoa flour
1/2 cup tapioca flour
1/2 cup ground millett
1 teaspoon xantham gum
2 TB stevia
1 TB aluminum free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
5-6 TB Butter
1 cup canned pumpkin (level)
3 TB milk
1 egg + 1 egg white

Directions:
(Please note I have an electric oven, so my temps and times might be a little off from yours).

Preheat oven to 350 degrees (gas oven maybe 400).  Line a baking sheet with parchment paper.  Combine all dry ingredients into a large bowl and mix.  Cut butter into dry ingredients, until crumbly.

In a medium bowl, mix together pumpkin, milk and eggs.  Combine with the dry ingredients in the large bowl and and mix until the dough forms into a ball.

On a floured surface (I used a large cutting board), flatten dough into a rectangle about 1-inch thick.

Use a knife dipped in flour to cut the dough into 12 triangles. Place on baking sheet covered with parchment paper.

Bake at 350 for 12-14 minutes, until a golden brown color.  Place on rack to cool.

For glaze:

1 cup powdered sugar
1 TB vanilla extract
2 TB milk
a pinch each of cinnamon, ginger, ground cloves and nutmeg (or your liking).

Once scones have had a chance to cool off, either drizzle or use a brush to glaze the tops.

 

I plan on enjoying mine with a nice hot cup of pumpkin spice coffee!  :-)

I plan on tweaking this recipe as the season goes by...I will keep you posted with changes/variations.