Thursday, January 20, 2011

More on Pizza - Gluten-Free Pizza Crust

So a while ago I posted my pizza recipe minus the crust. Here is a very good quick and healthy recipe that makes a nice crunchy crust.

Gluten-Free Pizza Crust 

Makes 2-4 servings
  • 2 cups whole milk organic mozzarella cheese, shredded
  • 2 large organic eggs
  • 2 tablespoons flax meal
  • 2 tablespoons coconut flour
  • ½ teaspoon baking powder
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Wednesday, January 12, 2011

What is food?

Now while we all laugh and find this chart funny the simple truth behind is that its real.
We eat to much food in America that is NOT food.

On TV I saw a health speaker that showed the audience a plate of donuts, then she mentioned that they were over three months old and not even the bugs would touch them.

Seriously if bugs won't eat it why are we?

Stick with fewer and fresher ingredients making you and your food more compatible.

Wednesday, January 5, 2011

Home Made Pizza

An American past time. The problem is most people like take away versions better than homemade. So I am giving my followers some tips and tricks to making and eating great pizza. A less greasy, great tasting pizza.

First off crust, I prefer wheat and there are several easy to mix bread machine varieties. If you are pressed for time your local markets offer several types. Choose one that goes with your likes and preferences, thin and crispy, deep dish ect.

Next and most important is the cheese. This is the one thing on my pizza that never changes Smoked Provolone cooked at 350 degrees or lower so it won't burn makes an amazing pizza. (10-20 minuets depending on size and toppings)

Sauce - every person has their own likes some use tomato paste, others mix tomato paste with spaghetti sauce. I use tomato sauce mixed with Pizza spices. (My favorite sauces that are non tomato are Ranch or BBQ sauce.)

Toppings - for the pizza pictured above I used Italian sausage, chicken, bacon, and olives. I also made a smaller pineapple and  olive pizza for my daughter.