Recipe: Delicious & Quick Gluten Free Pizza Crust

As a fellow gluten free eater, you know exactly what it feels like to not be able to eat your favorite foods – like pasta, bread, or even pizza.

You salivate and practically drool at the mere smell of fresh bread wafting out of a bakery as you pass by. You want to just be able to order anything off a menu at your favorite restaurant, but have quickly learned that very few offer a large gluten free selection. You may even stop in your tracks when you smell the hand tossed pizza that was just delivered being carried through the house during the Super Bowl Party, leaving a trail of delicious scent, beckoning you to follow and dive in.

Those of us that have to eat gluten free certainly do miss out on a lot. Or we have to eat “cardboard” 10 times before finding a good-tasting brand. However, the good news is there are brands out there that have figured out the secret to successful gluten free baking and have made their products available for us to use in our homes. And the best part – they taste delicious so we no longer feel totally deprived!

Pamela’s brand of gluten free goodness has been a favorite of mine since the day I tried her chocolate cake mix! The company also makes Baking & Pancake Mix, Pizza Crust Mix, Brownie Mix, Chocolate & Vanilla Cake Mixes, and so much more – all gluten free!

Friday night is our pizza night, which makes it very interesting since we are gluten free. However, it also gives us an opportunity quiet often to try new products or new things with products we already use.

I had Pamela’s Baking & Pancake Mix just sitting on my counter, taunting me. Then I had a brilliant idea – make our pizza crust out of the mix! It’s great for everything from waffles and pancakes to biscuits and amazing pumpkin loaf.

I got out my ingredients…

Preheat oven to 450 degrees.

~ 1 1/2 cups Pamela’s Baking Mix
~ 1/2 cup parmesan cheese
~ 3 tbsp olive oil
~ 1/4 cup water
~ 1 egg
~ 1/2 tsp sea salt
~ 1 tsp basil

Mix all ingredients together until well blended and kneed between your hands to make sure it’s mixed thoroughly. Dough will be sticky.

Reduce oven temp to 375. Roll dough out on a greased, flat pan, like a 9 x 13 baker or cookie sheet to desired thickness (I did about 1/4 – 1/2 inch).

Bake approximately 15 – 18 minutes or until slightly golden on the edges.

Remove from oven, top with sauce, cheese, veggies, meat – whatever your pizza topping preferences are.

Place back in oven for 5 – 8 minutes to melt the cheese.

Enjoy!

Variation: Leave the Parmesan and basil out of the dough to have a more plain crust. Personally, I like to top my pizzas with spinach, tomato slices, etc., so mine tastes the best with the basil / Parmesan mix!

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JessBio200 Recipe: Delicious & Quick Gluten Free Pizza CrustJessica Stone is a mom of 4 and owner of her own businesses in the fitness, beauty, and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple. Connect with Jess live today on Facebook!

Recipe: Delicious & Quick Gluten Free Pizza Crust

Recipe: Gluten Free Spiced Pumpkin Biscuits

I love these drop biscuits and had some pumpkin leftover… so I thought why not add it!!

A little pumpkin never messed up a recipe, right?

Try these plain or spiced up for the fall season. These are a great treat year-round for snacking and munching on either for breakfast, snack, or dessert.

Ingredients:

2 cups Pamela’s Gluten Free Baking Mix

1 stick organic salted butter

2/3 cup + 2 tbsp milk, almond milk, or coconut milk

2/3 cup canned pumpkin

1 large pinch cinnamon

1 pinch ginger

1 pinch cloves

Preheat oven to 375 degrees.

Cut butter into small cubes. Add to baking mix in a large mixing bowl. Cut butter into the gluten free flour mix.

Once incorporated well, add milk and mix well.

Add pumpkin and spices and mix.

Drop by the spoonful onto a greased cookie sheet. Bake for 12 – 15 minutes, or until slightly brown on top.

Enjoy!

Variation: Add 1/4 cup of agave nectar to the mix to add a sweetness to these delicious, fall gluten free biscuits.

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JessBio200 Recipe: Gluten Free Spiced Pumpkin BiscuitsJessica Stone is a wife, mom to 4, and owner of her own businesses in the fitness and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple, to help you feed your kids quick & healthy! Connect with Jess live today on Facebook!

Recipe: Gluten Free Spiced Pumpkin Biscuits

Recipe: Pot Roast

I have grown up eating and enjoying a recipe very similar to this one. However, I decided to simplify it and think it’s just as good. Hang on to your taste buds, because they aren’t going to know what hit them with this tasty, hearty meal ~ perfect for the fall and winter months.

There are some recipes that are exact, but then there are those, like this one, that I throw together as I go and taste test. I will give you approximate measurements, but frankly, I don’t know exactly ~ one of my favorite ways of cooking!! Nothing set in stone. All based on taste!

Ingredients:
Roasting piece of beef (size depends on how many you are feeding)
Drizzle of Olive Oil
Red Potatoes
Carrots
Sweet Yellow Onion
2 garlic cloves
Dried Thyme, to taste
Water
Sea Salt, to taste
Arrowroot powder

Brown beef in a pan drizzled with olive oil on medium heat. Add enough water to cover the entire piece of meat. Add minced garlic and sliced onion. Reduce heat to low and let simmer for hours (I prefer at least 4 hours). You want the meat to be in long enough that it falls apart easily and is tender.

About an hour before serving the dish, cube the red potatoes (I use about 1 or 1 1/2 potatoes per person) and slice the carrots (a handful per person). Add the veggies to the meat pot, unless there is not enough water to also cover the veggies. If that’s the case, I will steam the veggies in a separate pot and add them to the meat pot later.

Combine all ingredients and mix well. Remove about 1 1/2 cups of broth into a separate mixing bowl and thicken with arrowroot powder (making this gluten-free ~ otherwise you could use flour) by whisking it into the broth a little at a time. You may use 1 – 2 tbsps, depending on how thick you want the sauce. Pour the thickening broth back into the pot. The bubbling broth from the pot will thicken the sauce quickly. Stir as this happens to incorporate all of the broth together.

Flavor with sea salt and dried thyme (approximately 1 tbsp), serve, and enjoy!

You May Also Like:
PaleoPotRoast 150x150 Recipe: Pot RoastRecipe: Paleo Pot Roast: “I usually make pot roast with beef, potatoes, and carrots. However, I wanted to come up with a delicious and satisfying paleo alternative version. So, here you go! Make it soon and let me know what you think. This is one recipe you can easily let cook most of the day, forget about it, and enjoy it once the vegetables are tender!”


applecrisp 150x150 Recipe: Pot RoastRecipe: Gluten Free Apple Crisp: “I had several apples on the counter, just staring me down… almost challenging me to make something delicious with them. I took their challenge and came up with this gluten free dessert that we gobbled up! I hope you enjoy it as much as we did. It’s definitely a winner in my family and will be added to our party hosting dessert menus!”


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JessBio200 Recipe: Pot RoastJessica Stone is a wife, mom to 4, and owner of her own businesses in the fitness and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple, to help you feed your kids quick & healthy! Connect with Jess live today on Facebook!

Recipe: Pot Roast

Recipe: Raw Nut Butters

Have you ever tried almond butter? Cashew butter? Or what about even sunbutter, made from sunflower seeds? There are so many kind of “butters” out on the market now with SO many different price ranges. You can find basic peanut butter (with added sugar) for a couple of bucks or the most tasty and delicious almond butter for almost $25 per jar! Yes, you read that right!!

Now that you’ve picked yourself up off the floor, let me show you how easy it is to make your own butters at home, using your own, clean recipe – not loaded full of extra sugars.

Ingredients:
2 cups raw nuts, your choice (almonds, cashews, etc.)
1 tbsp coconut oil
A pinch of sea salt

These butters are so easy. Are you ready for the simply instructions? (it doesn’t get much easier than this!!)

Grind the nuts in a food processor until they start to turn into butter. Add the coconut oil, salt, and continue to process until the butter is smooth. Eat with celery, organic apple slices, bread, or even by the spoonful!

You May Also Like:
Recipe: Gluten Free Apple Crisp
Recipe: Banana Nut Cacao Smoothie

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sidebar30snacks Recipe: Raw Nut Butters

As you know, abs are built in the kitchen first!! Request your FREE copy of my snack recipe ebook filled to overflowing with recipes your kids (and YOU!) will devour!

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JessBio200 Recipe: Raw Nut ButtersJessica Stone is a wife, mom to 4, and owner of her own businesses in the fitness and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple, to help you feed your kids quick & healthy! Connect with Jess live today on Facebook!

Recipe: Raw Nut Butters

Recipe: Chicken, Spinach, Mushroom Gluten-Free Pizza

My family LOVES this pizza… actually ANY pizza toppings on this crust. The crust is made with the gluten-free baking mix called Chebe. It’s so good and can be made into just about anything – pizza crust, breadsticks, buns, cinnamon rolls, etc.

You, of course, can add whatever toppings you like, as well, however, I wanted to share with you the latest combo I have made.

Ingredients:
2 organic chicken breasts, cut into bite-size pieces
1 large handful organic spinach leaves
Portabella mushrooms, sliced
Mozzarella or Pizza Cheese mix, shredded
Chebe mix
Drizzle of olive oil or coconut oil
Sea salt, to taste

Mix the chebe according to package directions and roll out into a crust about 1/8 – 1/4″ thick. Bake in oven for 20 minutes at 375 degrees.

Meanwhile, saute chicken in oil. Add mushrooms during last 5 minutes of cooking. Add sea salt to pan with chicken and mushrooms.

When crust is cooked, top with spinach leaves, mushrooms, and chicken. Add shredded cheese on top of toppings. Place back in oven until cheese is melted.

Serve with a drizzle of olive oil over pizza. Enjoy!

Variations: Also good with tomatoes, sausage, pepperoni, or anything else tasty you can think up!

You May Also Like:
Recipe: Gluten Free Apple Crisp
Recipe: Kickin’ Burgers

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sidebar30snacks Recipe: Chicken, Spinach, Mushroom Gluten Free Pizza

As you know, abs are built in the kitchen first!! Request your FREE copy of my snack recipe ebook filled to overflowing with recipes your kids (and YOU!) will devour!

Get your free copy NOW, my gift to you!

JessBio200 Recipe: Chicken, Spinach, Mushroom Gluten Free PizzaJessica Stone is a wife, mom to 4, and owner of her own businesses in the fitness and essential oils industries. She has 3 special needs children, one which has an undiagnosed neuro-muscular condition that limits her mobility, and her twins are currently receiving therapy for sensory defensiveness, physical mobility, fine motor skills, and speech. She enjoys sharing what she has learned through her trials, experience, research, and tools that have helped her children’s health with other parents who are looking for support, encouragement, and helpful information. Get her FREE gift to you, 30 Easy Snacks Your Kids Will Devour: Eating Healthy Never Got So Simple, to help you feed your kids quick & healthy! Connect with Jess live today on Facebook!

Recipe: Chicken, Spinach, Mushroom Gluten-Free Pizza