Smart Flour Garden Margherita Pizza

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I have enjoyed cooking with the crusts and making the pizza I desire, so I decided to try one the of Smart Flour creations. I purchased the Garden Margherita Pizza and cooked it according to the specifications on the package. I made a salad as a side and my husband and I enjoyed a gluten free and vegetarian dinner.

The pizza crust was chewy and made you forget you were eating a gluten free pizza. The sauce and cheese were proportioned well. The sauce had a slightly sweet rather than spicy taste.

My husband and I enjoyed half a pizza each with a salad to accompany it. This meal was satisfying after working out on a busy weekday. From this picture you can just make out the indentations for the 8 slices. You can cut along those lines or create slices the size you prefer.

I look forward to trying another one of Smart Flour’s creations!

Potato Leek Asparagus Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the premade pizzas on the market. The beans I used were rehydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

My inspiration for this pizza came from one of my favorite soups, Potato Leek Soup.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Baked potato

Leek

Asparagus

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Bake the potato ahead of time and let it cool so that it cuts much easier. Cut the potato into even sized slivers. Layer on top of the sauce.

·      Preheat oven to 400

·      Cut 2 inches of the leek using a mandolin then rinse.

·      Prepare 20 asparagus spears by “snapping” off woody bottom edge. Cut stems in half and rinse.

·      Add asparagus and leek to a pan with ¼ cup of water or low salt vegetable broth and 1 tbsp butter. Cook until asparagus is el dente.

·      Add leeks to the pizza on top of the potatoes.

·      Add asparagus spears to the pizza (I staggered for a pretty look – remember we eat with our eyes so the better the food looks…the better we THINK it will taste).

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut

Sunshine Vegetarian Pizza

 

I have decided to do a pizza series on my blog to look into the gluten free pizza crusts that are available on the market, the gluten free pizza crust mixes, and the frozen gluten free pizzas that are available. I am starting my journey with Smart Flour Pizza Crusts. The crust by itself has a bread-like texture that reminds me of traditional pizza crusts. The crust is thin but has a chewy texture that makes you think you are still eating the pizza crust you used to be able to eat. The Smart Flour crusts are found in the freezer section at the grocery store. They come 2 in a (re-sealable) pack.

I decided to make a pizza that did NOT utilize a red sauce as red sauce predominates the pre-made pizzas on the market. The beans I used were re-hydrated, but canned beans can be used just as easily. If using canned beans, make sure to drain and rinse prior to use. Reserve 2-4 TBSP of liquid in case you need to add liquid to the beans as you put them into the food processor and grind into a paste (a white sauce).

The inspiration for this pizza came from the sunny day at the local farmer’s market. I picked up the first batch of squash for the season as well as some peppers that were on sale. The sunshine and the seasonal ingredients drew me to make a pizza that reflects the colors of the sun.

Sauce Ingredients:

2 cups of white beans

4 cloves of garlic

4 TBSP crushed red pepper

Directions:

Pulse the beans and garlic into a paste of desired texture. Add liquid if necessary.

Place the white sauce on the pizza crust to your desired thickness. (Store any extra to use as a dip with crackers). Sprinkle crushed red pepper on top of the bean sauce.

Topping Ingredients:

Onion

Red bell pepper – orange can be used as well

Yellow crookneck squash (green zucchini can be substituted)

Mozzarella or Parmesan cheese (on non-dairy)

Directions:

·      Preheat oven to 400

·      Cut 1/4 an yellow onion (or sweet Vidalia) with a mandolin to ensure even slices and transfer to a pan with 1 tbsp butter, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 1/4 cup water (or low sodium vegetable broth). Sautee until caramelized.

·      Cut 6 small sweet red bell peppers or one large using a mandolin to ensure even size slices.

·      Cut 4 small yellow crookneck squashes (2 inch size squashes) with a mandolin to ensure even slices.

·      Arrange vegetables on the pizza to create a pleasing sight…remember we eat with our eyes so the better the food looks…the better we THINK it will taste.

·      Add 1-1.5 cups of cheese (depending on your preference)

·      Bake 15-25 minutes depending on the heat of your oven.

·      Let cool for about 5 minutes then cut

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Quinoa with Sundried Tomatoes, Mushrooms, and Super Seedz

As you know I enjoy the versatility of quinoa and find uses for it in sweet and savory dishes. This savory dish can be a side dish or a main dish depending on how you wish to use it.

Ingredients:

2 cups of cooked quinoa

1 jar of sundried tomatoes (Mezzetta)

6-10 button mushrooms – depending on size

2-4 cloves of garlic depending on size

1 cup vegetable broth (low sodium is what I try to use at all times)

1 cup Super Seeds Somewhat Spicy

Parmesan or Romano Cheese - optional

Options:

Add chicken breast or tofu for additional protein

Instructions:

·      Dice the mushrooms, sundried tomatoes, and garlic and add to a pan with some of the olive oil from the sundried tomato jar. 

·      Add the vegetable broth and cook until liquid is nearly absorbed

·      Add the quinoa and stir until combined with vegetables and liquid

·      At the last second, add the Super Seedz and stir until combined

·      Serve … sprinkle with grated Parmesan or Romano cheese if you desire.

 

Flourless, Eggless Gluten Free 6 Ingredient Nut Butter Cookies With Dates

I decided to add a twist on an old favorite. I love the simplicity of my 6 Ingredient Nut Butter Cookies but wanted to find a way to make them vegan for those who adhere to that diet. I modified the recipe two different ways to experiment with the texture and/or flavor of the cookie.

The first change I made was to swap out the eggs with 1/4 cup mashed (ripe) banana. I also modified the nut butter and did 2/3 cup nut butter and 1/3 cup Nutella. This nut butter cookie was moist and fluffy. The nut butter and chocolate flavor was evident. When experimenting with adding banana instead of eggs, there is a chance the banana flavor might emerge. Just in case it did, I wanted to take advantage of that and add the Nutella as it matches well with the banana. My experiment led to a chocolate nut butter flavor … more like a peanut butter cup.

The second change I made was to swap out the eggs with flax seeds. The procedure is to combine 1 TBSP ground flax seeds with 3 TBSP water. Once combined and thickened, the mixture can be added in place of an egg. I found this change did not change the flavor or texture in an obvious way. I tried to eat a cookie as it came out of the oven and it was a bit crumbly. I was worried. After the cookie cooled for 5 minutes it was fully formed and there was a negligible difference between the original and the vegan version.

The original version of the recipe 6 Ingredient Pea(NUT) Butter Cookies was posted 4-8-15. 

NOTE: The cookies have DATES added to the traditional recipe. 

Maple Cinnamon Super Seedz Granola

When I needed to begin eating a gluten free diet my husband and I became frustrated as we could not find many granolas on the market that were not loaded with sugar. Thankfully today many more options exist that are not loaded with sugar.  My recipes for granola add flavor via spices, extracts, and fruits.

I got used to experimenting with flavors and creating homemade granola.  I love the creativity of customizing the flavor profile!

Granola is great for breakfast or as a snack. It can be combined with the milk or yogurt of your choice for breakfast or used as a topping on chia pudding or frozen yogurt for a sweet treat. 

Base Granola Recipe:

·      3 cups of rolled oats

·      1 cup oil

·      1 cup grain – either millet or quinoa

·      4 tbsp extract of your choice

·      1 cup seeds – sesame, pumpkin, or sunflower

·      1 cup honey

Options:

1 cup coconut

1 cup dried fruit
1 cup diced nuts

Oils – I use coconut, walnut, canola, or olive depending on recipe

Brown Sugar (1/4 cup IF you PREFER added sweetness)

For the Maple Cinnamon Super Seedz Granola I used the base recipe and added quinoa. I used maple extract AND 4 TBSP of cinnamon. For the seeds I used Maple Sugar & Sea Salt Super Seedz that added a great crunchy texture and added flavor! I did add 1 cup of coconut, 1 cup diced walnuts, and I used canola oil. The extra added treat to this batch was a cup of DATES. Dates do add a sweet flavor but also fiber. I pitted and diced the dates rather than purchasing diced dates.

Instructions:

• Preheat oven to 350
• Combine all ingredients in a standing mixer or bowl of your choice
• Line a cookie sheet with Reynolds Non-Stick Aluminum Foil (so you do not have to add fat to ensure the granola does not stick)
• Spread the granola evenly on the foil.
• Bake 3-40 minutes depending on your oven…check after 20 to gauge progress. You know the granola is done when the edges start to turn golden.
• When cooled, store in an airtight container.