Best Gluten-Free Pizza Crust…EVER!

OH.MY.GOD! I really could say that 100 times. I wish I could take credit for this recipe, but, I can’t. I checked out a bunch of books from the library a few weeks back and one of them was Cooking Free by Carol Fenster, PH.D. I have been meaning to make this for a week or 2, but on top of being intimidated by making something like this from scratch, I just plain ran out of time. Today, I commited, and boy, am I glad that I finally did. It was super easy. Much easier than I pictured it being. It also reminded me of the crust from a gluten-filled pizza crust. It was chewy and thin. It was flavorful. It was…..P.I.Z.Z.A!!!!!! So, Carol Fenster, whereever you are, THANK YOU from the bottom of my heart (and my son Jon’s too….he couldn’t stop drooling over the pizza).   You can find the recipe here.

**I topped mine with Prego 3 Cheese marinara, mozzerella, mini portabella mushrooms, baby spinach & tomatoes. I shredded fresh grated parmesan on top. I am sorry that I don’t have pictures. I was way too involved in eating. LOL!!

Jon said that he likes this much better than Pamela’s Wheat Free Bread Mix as pizza crust. He said he loves that mix for bread & bagels, but to PLEASE use this recipe for pizza from now on. FYI, this needs to be doubled, in my opinion. It technically serves 6, but Jon and I split it. I do have 1 piece left, but that is it. You can freeze the crust after the initial 10 minute baking period for a later date. I will definitely be doubling this recipe from now on. Hannah had a frozen, non-GF pizza for dinner. She wanted ours, but no luck. I told her next time she could have as much as she wanted.

Menu Plan Monday ~ Week of October 5, 2008 – October 11, 2008.

This week things really pick up for us. Hockey season has started and even though they don’t have the teams picked yet, they are heavy into evaluations. Right now Jon has at least 2 evaluations this week (Monday & Tuesday nights) and Hannah has ice skating on Wednesday night. Looks like I better break out the gloves, scarf and parka, huh? I hate being cold. Don’t get me started on the temperature in the ice rink. Yes, I know they are trying to keep a large piece of ice from melting, but what about us poor Moms (and Dads and siblings) that spend countless hours watching our precious offspring slam into each other there? At least the location where most of Jon’s (and all of Hannah’s) practices & games take place, has a mezzanine that is enclosed & somewhat heated.

Anyway, dinners this week must be quick, easy and/or be able to be made in advance. Not a lot of time for baking either. Cheryl at Gluten-Free Goodness is hosting Menu Plan Monday and has selected Pears as the featured ingredient. Thanks Cheryl! We received a gift basket from Harry & David’s last week that had 5 pears in it, so this will be part of dessert or snacks for us this week. :)

Sunday ~ Homemade Pizza (I am going to make the dough as soon as I post this); mine will probably be pesto, kids marinara, steamed veggies & spinach salad.

Monday ~ Spaghetti with meat sauce (I will have spaghetti squash), steamed green beans, spinach salad. Dessert will be vanilla ice cream with pear slices & caramel sauce.

Tuesday ~ Sweet & Sour Chicken (recipe from Carrie ~ Ginger Lemon Girl’s blog), brown rice and broccoli

Wednesday ~ Cheeseburger in Paradise (Hope to have the turkey burger if I can verify it is GF; the GF menu does not specify the alternative burgers (veggie & turkey)).

Thursday ~ Hamburgers on GF Buns, sweet potato fries, veggies and salad.

Friday ~ Chicken Broccoli Cheese Casserole, salad & foccacia bread.

Saturday ~ Breakfast for dinner (omlettes & pancakes, bacon, toast and fruit salad with pears, bananas, mandarin oranges & grapes)

Baked Goods ~ Jon has been begging for a coffee cake, so I really need to make one. I think Snickerdoodle Cookies are a must for this week too.

Off to get that pizza dough started.

Don’t forget to check out Orgjunkie for more fun weekly menu plans.

Backfired or Not?

My plan to sneak fruit into food has been detected by my oh-so-clever son, Jon. Last night after I was done cleaning up dinner from Hannah and I, Jon comes home and announces that he is hungry. I told him that I would make him some GF Pancakes; that way I could make and freeze extras for the rest of the week while I was at it. As I was getting ready to mix up the pancakes, I saw a banana that needed to be used and decided to add some applesauce to the mixture as well. To try to distract from the healthy things I added, I balanced it out with a few chocolate chips per pancake. I was hoping that since he wasn’t going to be having any veggies with dinner, the added fruit to the pancakes would make a somewhat healthy meal. I also made him a bowl of homemade applesauce to have on the side. I put his plate down in front of him and go back to making the other pancakes to freeze for the week. He calls me over to the table to show me that he doesn’t think that the pancakes are cooked all the way through. I told him that yes, it was cooked all the way through, what he was seeing was a small chunk of banana. He was not pleased with me at all. LOL! He asked me why I had to ruin his pancakes. I reminded him that he loves, not just likes, my banana bread that I make that not only has banana, but chocolate chips in it. There really isn’t much difference with the pancakes, and he can put syrup on these, what is better than that?!?! Aaron pointed out to him that I was right and he should just suck it up and eat the pancakes. He grumbled about them the whole time he was eating, but he finished them. Oh, he had them for breakfast today too. I think he may have forgotten all about that added fruit today. :) I win. Oh, and BTW, I tasted the pancakes and they were awesome!

Gluten-Free Banana Chocolate Chip Pancakes

2 cup of Pamela’s Baking & Pancake Mix
2 eggs
1 TBSP Oil
1 TBSP Applesauce (I used sweetened, homemade)
1 mushed up banana
1 1/2 cups milk or water (I used water, but usually use milk)
Chocolate Chips to sprinkle on each pancake as they cook

1. Mix all ingredients together.
2. Heat griddle or pan.
3. Pour batter into pan. Sprinkle a few chocolate chips onto each pancake as they cook, before you flip.

Makes approximately 12 4-inch pancakes. These freeze very well.

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