Quick Home-Made Gluten-Free Veggie Pizza

Ok, I must admit, recently I have become addicted to  a certain pizza chain's Veggie Pizza on a gluten-free crust. It is one of the best pizzas I think I have ever had.  However, I am not a fan of the price. I have been experimenting with different ingredients and flavors and I think I have come pretty close to the taste, just not the crust. However, by using Rudi's Multigrain Sandwich Bread, I came up with a quick, easy and CHEWY!!!! crust that is also gluten-free. The nice thing about using these slices of bread is that you can make as little or as much as you want, and don't have to waste a whole crust.

I make in the microwave to save on energy; it is quick and you don't have to wait for the oven to heat up and waste it for just one person. All of this goes in the microwave for 1 minute 30 seconds and it is done! 

 I used Mrs. Dash Garlic and Herb seasoning, which has the exact same list of ingredients as pizza chain's garlic and herb sprinkle.
This seasoning is the KEY ingredient in matching the amazing taste! And though I am usually fond of fresh tomatoes on my pizza, I have opted to try Hunt's Roasted Garlic Diced Tomatoes, because of their rich flavor.


So, here's the list of ingredients:

Rudi's Multigrain Sandwich Bread
Fresh baby spinach
Red bell peppers
Fresh onions, diced
Fresh mushrooms
Hunt's roasted garlic diced tomatoes
Black olives,
Mozzarella cheese, grated
Feta cheese, crumbled
Provolone cheese, grated
Parmesian cheese, grated
Asiago cheese, grated
Mrs. Dash Garlic and Herb seasoning
salt

Directions: Arrange the desired number of slices on a microwave-safe plate. Place spinach across bread. Top with five cheeses. Top with any or all of the above fresh toppings. Sprinkle with Mrs. Dash Garlic and Herb seasoning and salt. Place in microwave on high for 1 minute 30 seconds.
Remove from oven and let cool for 3-5 minutes before serving.

My Favorite Gluten-Free Cornbread

Ingredients:

1/4 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sorghum four
1 tsp. xanthan gum
3/4 cup gluten free corn meal
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
2 eggs
1 cup milk

Mix all ingredients and pour into 8x9 greased pan, bake at 400° F for 20-25 minutes. Serve with butter.

Oopsies

A recipe from the Facebook group "Weightloss With Us"

Oopsies 6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Gluten-Free Bagels

• This is my share of the day. Haven't tried it yet, but hope to. This recipe is from the following website: http://www.mennonitegirlscancook.ca/2013/06/bagels-gluten-free.html?spref=fb1 cup warm water 

• 2 tsp sugar 
• 1 tsp unflavoured gelatin 
• 1 1/2 tbsp. traditional yeast 
• 2 lg. egg whites 
• 3/4 cup millet flour 
• 3/4 brown rice flour 
• 1/3 cup white bean flour (or chick pea flour) 
• 2/3 cup cornstarch 
• 1/4 cup potato starch 
• 1 tbsp potato flour 
• 1 tsp xanthan gum 
• 1/2 tsp salt 
• 
  
• sweet rice flour 
• olive oil 
• boiling water 
• 1/4 cup sugar 
• 1 egg white plus 2 tbsp water for wash 

1. Mix sugar, gelatin and yeast then stir into 1 cup warm water and let proof (until doubled in volume) 
2. Blend together all dry ingredients and set aside. 
3. Break egg whites in bowl of stand mixer and beat until frothy. 
4. Add proofed yeast and stir.   
5. Add all the dry ingredients all at once, stir until liquid is absorbed and then beat on higher speed until dough is smooth and elastic -- about 1 minute. 
6. Dough will be a little sticky -- that's good ... turn it out on  counter  dusted with sweet rice flour. Knead lightly until dough is just nice to handle. 
7. Form a roll and cut it into 10 even pieces. 
8. Oiling hands liberally with olive oil..  take each piece and form into a round flat disk. Try to make it as as smooth as possible - any cracks will magnify when  baking. 
9. Place disk on parchment lined cookie sheet -  poke your finger down through the middle and twirl the disk  around to form the centre hole of the bagel. 
10. Using fingers or fine pastry brush oil the tops of the bagels. Place pan of bagels  in warm place to rise for about 45 minutes. 
11. Put pan of water on to boil -- make sure it is at least 1 1/2 inches deep  - the bigger the pan the more bagels can be boiled at one time.
12. Pre-heat oven to 425 degrees. 
13. When bagels have finished rising,  place them in the hot oven to flash bake them for 4 minutes. 
14. Remove them from the oven and turn the oven down to 375 degrees. 
15. Placing the bagels upside down in the boiling water,  boil them for three minutes, then turn them right side up to boil for another three minutes.   Lift them out of the water back onto the parchment lined pan.  
16. Using the egg white wash  brush tops and add your favourite topping. 
17. Bake for about 30 minutes until golden brown.  

Gluten-Free Sandwich bread

During the summer our family loves to have ham and cheese sandwiches with fresh lettuce and tomatoes from our garden. However, I have not been impressed with most gluten-free breads, and when I try to make bread from scratch it turns out crumbly. My favorite store-bought gluten-free bread is Andrea's whole grain bread baked fresh in St. Louis, and available at some Schnuck's grocery stores (http://www.andreasglutenfree.com/), although it is quite pricy and the loaves are small.

Most of the time I buy Schär gluten-free bread available at Walmart and grill it in butter
(I know, it's fattening), which makes it more palatable.

 And one of the most enjoyable parts of of our summer sandwich tradition is eating them picnic-style by our lake. 

Gluten-Free Crescent Rolls

I tried these at Thanksgiving two years ago and they were great!

 

Gluten Free Crescent Rolls

(originally from the Better Batter website)

 •1/2 stick (1/4 cup) butter, frozen and grated

 •3/4 cup small curd cottage cheese

 •1/3 cup sorghum flour

 •1/3 cup millet flour

 •1/3 cup brown rice flour or soy flour

 •1 tsp. xanthan gum

 •1/8 tsp. salt

 •¾ tsp. baking powder

 •1 tsp. sugar

 •1/2 tsp. vanilla (optional -- use only if you're making a sweet roll)

Mix together grated butter and cottage cheese, either in your mixer or by hand. In

another medium sized bowl, mix all dry ingredients together. Add dry ingredients

to butter and mix until a ball of dough forms.

At this point you can wrap the dough in plastic wrap or chill or two hours, -OR- if

you are already using frozen grated butter you can proceed with baking. 

Preheat your oven to 350. Sprinkle rice flour on parchment paper or plastic wrap

and roll ball of dough in a large circle (14"). 

Cut into 8 triangles with a pizza cutter. Roll each triangle up starting with the wide

end continuing to the tip. Place rolled crescents on a greased or parchment-lined baking sheet. Bake

18-20 minutes. Serve immediately while hot!! Enjoy!